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Glycaemic response to maize, bajra and barley
Abstract and Figures
The postprandial glycaemic response to maize (Zea mays), bajra (Pennisetum typhoideum) and barley (Hordeum vulgare) was studied in a pool of 18 healthy volunteers and 14 patients having non-insulin-dependent diabetes mellitus (NIDDM). In response to maize, none of the variables examined was significantly different as compared to white bread. The glycaemic response to bajra was significantly lower than that to white bread in healthy subjects, but the two responses were indistinguishable in NIDDM subjects. The insulinaemic responses to bajra and white break were not significantly different in either group of subjects. The glycaemic response to barley was significantly lower than that to white bread in both groups of subjects. But the insulinaemic response to barley was significantly lower than that to white bread only in healthy subjects. In NIDDM subjects, there was a tendency for the response to barley to be higher than that to white bread 0.5 h after ingestion. Barley, with a low glycaemic index (68.7 in healthy and 53.4 in NIDDM subjects) and a high insulinaemic index (105.2) in NIDDM subjects seems to mobilize insulin in NIDDM. This makes it a specially suitable cereal for diabetes mellitus.
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... It has also been shown that millet-based foods (pearl, foxtail, and finger) have been correlated with low GIs in both stable and type 2 diabetes because of their high protein level [50]. Shukla et al. (1991) found that the GR of bajra chapati was significantly lower in stable individuals than white bread. In addition, adding 30 g of fenugreek to millet chapati further decreased GI (Glycaemic Index), which resulted in less GR than that observed by the ingestion of fenugreek millet chapati. ...
... In addition, adding 30 g of fenugreek to millet chapati further decreased GI (Glycaemic Index), which resulted in less GR than that observed by the ingestion of fenugreek millet chapati. In this situation, the GR (Glycaemic Response) reduction could have been due to the quality and viscosity of the fenugreek fibre on the leaves, which may slow GE [51]. The positive relation between the proso millet intake in type 2 diabetic participants and a substantial reduction in the glucose effect has been well founded [52]. ...
... The close correlation between millet consumption and decreased insulin response has already been confirmed. Shukla et al. (1991) found no major variations in IR in stable and type 2 diabetic individuals after the ingestion of pearl millet, while white bread developed somewhat less of an insulin response in type 2 diabetics 1 h after treatment. In stable people, pearl millet demonstrated low GIs and a high insulinemic index; however, the same was true for those with type 2 diabetes with high GIs and a low insulinemic index. ...
Diabetes mellitus has become a troublesome and increasingly widespread condition. Treatment strategies for diabetes prevention in high-risk as well as in affected individuals are largely attributed to improvements in lifestyle and dietary control. Therefore, it is important to understand the nutritional factors to be used in dietary intervention. A decreased risk of diabetes is associated with daily intake of millet-based foods. Pearl millet is a highly nutritious grain, nutritionally comparable and even superior in calories, protein, vitamins, and minerals to other large cereals, although its intake is confined to lower income segments of society. Pearl millet contains phenolic compounds which possess antidiabetic activity. Thus, it can be used to prepare a variety of food products for diabetes mellitus. Moreover, it also has many health benefits, including combating diabetes mellitus, cancer, cardiovascular conditions, decreasing tumour occurrence, lowering blood pressure, heart disease risk, cholesterol, and fat absorption rate. Therefore, the current review addresses the role of pearl millet in managing diabetes.
... The methodologies of the studies were similar to some extent, in that a baseline period was generally followed by participants before being instructed to consume a millet-based test product or glucose (control). Five of the studies collected venous blood from volunteers [9,19,21,22]; ten used a finger-prick blood draw [12,18,20,[23][24][25][26][27][28][29]; and four studies did not stipulate on how blood was collected. In the studies that used the finger prick draw (capillary blood), blood samples were taken at the baseline and every 15 and 30 min for 2 to 3h. ...
... In the studies that used the finger prick draw (capillary blood), blood samples were taken at the baseline and every 15 and 30 min for 2 to 3h. From those studies collecting venous blood, three [19,22] took blood every 15, 30 or 60 min, while others conducted long term feeding and took blood before and after the intervention periods [9,21] and 28 days, respectively). In the studies that had no defined blood collection methods, three [17,30,31] had blood samples taken every 30 or 60 min and only one study [32] had blood taken at the baseline, after a month and after two months. ...
... All 19 studies were rated for quality using the checklist for primary research from the Academy of Nutrition and Dietetics; six studies received a positive rating [17,19,21,27,29,31], 12 studies were recorded as neutral [9,12,18,20,22,23,25,26,28,30,32] and only one study had a negative rating [24]. ...
... Reports from the human and animal studies showed that Aloe vera can reduce the chronic hyperglycemia and alter lipid profile which are usually observed in DM patients. It was reported that the antidiabetic effect of Aloe vera is due to the induction of insulin secretion from βcells of the pancreas [38]. ...
... The hypoglycemic effect of these chemicals by the gluconeogenesis/ glycogenolysis process in the liver was studied. Regular administration of Aloe vera extract significantly improves the total blood lipid in alloxan-induced diabetic rats [38]. Also, Aloe vera gel has antioxidant property as well as in vitro pancreatic lipase inhibitory action [39]. ...
Diabetes is one of the most common metabolic disorders often associated with hyperglycemia, altered carbohydrate, lipid, and protein metabolism. Type 2 diabetes is the most common type of diabetes associated with the disturbance of the normal level of insulin secretion from pancreatic β-cell. The current treatment of diabetes is done with semi-synthetic and synthetic drugs, but it is associated with adverse effects. Now, scientific community searches for new herbal bioactive as a replacement for successful management of the disease. Primitively bioactive compounds from herbs served as the backbone of medical therapy. The significant scientific facts and profitable dormant of ancient medicines are directed to increased global attention for herbal remedies. Herbal remedies are composed of an intricate blend of several bioactive molecules with accountable pharmacological action. Numerous published reports claim the pharmacological action of herbal remedies of the exact phytoconstituents. It is imperative to understand the pharmacokinetics of such phytoconstituents, with only a few phytoconstituents whose pharmacokinetic properties have been reported, and it requires to explore the pharmacokinetic property of other phytoconstituents. There are many bioactive plants that have antidiabetic properties such as Capsicum (chili pepper), Vitis vinifera (grape vine), Glycyrrhiza, Cinnamomum extract, Ervatamia microphylla, Trigonella foenum-graecum, and Moringa oleifera. This review highlights comprehensive information on pharmacokinetics and clinical efficacy of different bioactive constituents which is obtained from various plants that may afford as antidiabetic therapeutics.
... Since ancient time, the natural products have played a significant role in the traditional treatment of T2D. [7] The first identified diabetes dates back to the Ebers papyrus in Egypt around 1500 B.C. [8] Later, in India, the early Ayurvedic texts such as the Sushruta Samhita and the Charaka Samhita, which were written in the 4 th -5 th century B.C., described the use of approximately 760 and 500 species of medicinal plants, respectively. [9] In the present study, we aimed to discover the new plant-based drug that is used for the treatment of diabetes using computeraided drug design (CADD) approach. ...
Objective: Diabetes mellitus is a metabolic syndrome that constitutes a major health problem. It is estimated that 246 million people worldwide have diabetes and that 380 million people will be afflicted with diabetes by 2025. In addition, 3.8 million people die each year from diabetes. Natural products offer an advanced starting point in the search for highly specific and potent modulators of bimolecular function as well as novel drugs. In the present study, GLUT4 protein which plays a significant role in protecting β-cells from damage was selected as potential target. Materials and Methods: Three-dimensional structure of GLUT4 protein was build using modeller9v9.19. Modeled structure was validated through structure analysis verification server. With the purpose of identifying, the new potential drugs against GLUT4 protein molecular docking studies of 20 natural compounds were carried out using AutoDock. Results: The modeled structure has 87.9% residues in the core region. Results of docking studies clearly showed that good binding interactions of the ligand with both the targets at very low energy level. Conclusion: Based on the docking energy value, H-bond interaction the compounds hesperidin, fisetin, eriodictyol, wogonin, and chrysin was selected as the most potent compounds for GLUT4 protein. Hence, this present study suggests the consideration of these compounds for further in vitro and in vivo studies for its development as antidiabetic drugs.
... In the present study, dough for sorghum roti was prepared with hot water and hence could have developed some amount of pre-gelatinized starch. Atkinson et al10 reported low GI value (49) for pearl millet roasted bread and chapathi, but Shukla et al22 reported upper medium GI for pearl millet chapathi (69.7), which was similar to the values observed in the current study. ...
Background & objectives:
Consumption of high glycaemic index (GI) food is associated with a high risk for diabetes. There is a felt need to understand the GI of common Indian traditional foods using standard GI protocols. The present study was aimed to analyse the carbohydrate profile of common traditional Indian food preparation and to determine their GI using standardized protocols.
Methods:
Twelve food preparations made of millets, wheat, maize and pulses were evaluated for nutrient composition including detailed carbohydrate profiling and tested for GI in healthy volunteers using standard methodology. Capillary blood glucose responses for the test foods containing 50 g available carbohydrates were recorded and compared to the reference food (50 g glucose). GI was calculated from the incremental area under the curve (IUAC) for the test and reference foods.
Results:
Available carbohydrate content of the food preparations ranged between 13.6 and 49.4 g per cent. Maize roti showed the highest total dietary fibre (7.5 g%). White chick pea 'sundal' showed highest resistant starch content (3.95 g%). Amongst the 12 test foods, five fell in the high GI category (finger millet balls, sorghum, pearl millet and maize roti), four in the medium GI category (sorghum idli, wheat dosa, methi roti and adai) and three in the low GI category (broken wheat upma, white peas sundal and white chick peas sundal).
Interpretation & conclusions:
Merely being a whole grain-based food does not qualify for a lower GI. The method of processing, food structural integrity and preparation could influence the GI. The type and quality of fibre are important than the quantity of fibre alone. Judicious planning of accompaniments using low GI legumes may favourably modify the glycaemic response to high GI foods in a meal.
... Many recent researches also proved its efficacy in diabetes. Hence, found especially suitable cereal for diabetes mellitus.[27] ...
Introduction:Gestational diabetes mellitus results in stages of carbohydrate tolerance levels with its first onset during pregnancy. This happens due to the alterations in the glucose metabolism during pregnancy. The incidence of diabetes complicating pregnancy has increased approximately 40% from 1989-2004. The increasing prevalence of type-2 diabetes in pregnant younger women has led to adverse maternal complications and fetal mortality and morbidity. Methodology:Here is a case series of 3 primigravida patients admitted in the In-patient department of Prasuti Tantra& Stree Roga, SDM Hospital, Hassan, 2 of these patients in 2ndtrimester and 1 patient in 3rdtrimester with increased blood glucose levels first diagnosed during pregnancy. They were given Ahara, Vihara andAushadhaas per principals of Ayurveda, Nishamalakitablet and Asanadhi Gana Kashayawas given in same quantity and duration. Regular diabetic chart was maintained in the In-patient department and alternative day blood sugar levels were measured. Discussion:The holistic approach of treating gestational diabetes mellitus with Ayurveda utilizing the concept given by Acharyashave shown good results in patients paving the way in controlling the blood sugar levels and preventing the complications caused byGDM on both mother and the fetus. There was reduction in the blood glucose levels and no complications were noticed during delivery. Hence here is an article regarding rationale approach to GDM through Ayurveda.Key words:Gestational Diabetes Mellitus, Ayurveda, Garbha Avastha Janya Prameha, Case Series.
... Hence, found especially suitable cereal for diabetes mellitus. 11 In another study on adult diabetic rats with a diet containing barley had a modulating effect on the symptoms of diabetes. It was presumed that the beneficial effect of barley might be by its very high content of chromium (5.69 µg/g). ...
... Since ancient time, the natural products have played a significant role in the traditional treatment of T2D. [7] The first identified diabetes dates back to the Ebers papyrus in Egypt around 1500 B.C. [8] Later, in India, the early Ayurvedic texts such as the Sushruta Samhita and the Charaka Samhita, which were written in the 4 th -5 th century B.C., described the use of approximately 760 and 500 species of medicinal plants, respectively. [9] In the present study, we aimed to discover the new plant-based drug that is used for the treatment of diabetes using computeraided drug design (CADD) approach. ...
Objective: Diabetes mellitus is a metabolic syndrome that constitutes a major health problem. It is estimated that 246 million people worldwide have diabetes and that 380 million people will be afflicted with diabetes by 2025. In addition, 3.8 million people die each year from diabetes. Natural products offer an advanced starting point in the search for highly specific and potent modulators of bimolecular function as well as novel drugs. In the present study, GLUT4 protein which plays a significant role in protecting β-cells from damage was selected as potential target. Materials and Methods: Three-dimensional structure of GLUT4 protein was build using modeller9v9.19. Modeled structure was validated through structure analysis verification server. With the purpose of identifying, the new potential drugs against GLUT4 protein molecular docking studies of 20 natural compounds were carried out using AutoDock. Results: The modeled structure has 87.9% residues in the core region. Results of docking studies clearly showed that good binding interactions of the ligand with both the targets at very low energy level. Conclusion: Based on the docking energy value, H-bond interaction the compounds hesperidin, fisetin, eriodictyol, wogonin, and chrysin was selected as the most potent compounds for GLUT4 protein. Hence, this present study suggests the consideration of these compounds for further in vitro and in vivo studies for its development as antidiabetic drugs.
aluchure is an ethnic ready to eat complementary snacks and produced in large quantities in Bangladesh, which are one of the major sources of protein, fat, fiber and carbohydrate respectively. The study was proposed on developed high energy complementary snacks from the blends of chick pea flour and potato starch using deep fried cooking. Cultivars of chick pea was selected and milled into flours. Using the response surface methodology, the blends of potato starch and cowpea flours at 70:30 was prepared batter for aluchure noodles using mechanical press type extrusion machine. The suitable hardness of aluchure fried at 170° C for 40 min as compared to higher temperature (180°C) and highest mean sensory scores for color (7.14), fried odor (7.21) and overall quality (7.21). The study showed that frying of aluchure up to 180 oC level for 40 min was the best sensory acceptability. The deep frying temperature affected the recovery of batter noodles (p<0.001) may be due to higher starch in case of sample frying at 170 and 180°C. Also the study revealed that fried cooking parameters used in this study significantly affected the frying parameters (p<0.05).
Metabolic syndrome (MetS) is a group of metabolic imbalances that involves hypertension, central obesity, insulin resistance, and atherogenic dyslipidemia. It is linked to an increased risk of diabetes and atherosclerotic and non-atherosclerotic cardiovascular disease (CVD). MetS have gained significant importance recently due to the exponential increase in obesity worldwide. The two main causes of this kind of syndrome are an increase in high-calorie, low-fiber fast food consumption and a decrease in physical activity owing to mechanized transportation and sedentary leisure activities. The syndrome contributes to the spread of diseases such as type 2 diabetes, coronary artery disease, stroke, and others. Herbal treatments have a long history of use in the treatment and prevention of disorders, including diabetes, when compared to conventional medicine. Diabetes is one of the world's most serious public health issues. Diabetes mellitus is a syndrome marked by hyperglycemia, changes in lipid, carbohydrate, and protein metabolism, and long-term consequences affecting the eyes, kidneys, cardiovascular system, and nervous system. For thousands of years, plants and their derivatives are being used for the treatment of diabetes and continue to provide mankind with new remedies. Also, the recent increase in the number of people suffering from diabetes worldwide and several associated complications leads to paying more attention to remedies for diabetes. Hence a review of conventional and recently explored plants useful in the treatment of diabetes concise and aimed to revert back to the conventional plant benefits and utilization of medicinal plants.
When normal volunteers ate isocaloric wheat-based meals, their plasma insulin responses (peak concentration and area under curve) increased stepwise: whole grains less than cracked grains less than coarse flour less than fine flour. Insulin responses were also greater with fine maizemeal than with whole or cracked maize grains but were similar with whole groats, rolled oats, and fine oatmeal. The peak-to-nadir swing of plasma glucose was greater with wheat flour than with cracked or whole grains. In vitro starch hydrolysis by pancreatic amylase was faster with decreasing particle size with all three cereals. Correlation with the in vivo data was imperfect. Oat-based meals evoked smaller glucose and insulin responses than wheat- or maize-based meals. Particle size influences the digestion rate and consequent metabolic effects of wheat and maize but not oats. The increased insulin response to finely ground flour may be relevant to the etiology of diseases associated with hyperinsulinemia and to the management of diabetes.
The effects of different thermal processes used to produce ready-to-eat cereals on the glycemic response to whole grain wheat were investigated in rats. The metabolic response to drum dried flour, which constitutes the major component in instant gruel and porridge, was also studied in healthy human subjects. Boiled flour was used for comparison. The degree of starch gelatinization and rate of starch hydrolysis in vitro were also measured. Incompletely gelatinized steam flaked and dry autoclaved products were digested more slowly in vitro and elicited lower glucose responses in rats compared with completely gelatinized drum dried, extrusion cooked or boiled samples. The initial glycemic response in rats was closely related to the rate of starch hydrolysis in the pepsin/alpha-amylase assay (r = 0.91, P less than 0.04). When pepsin was omitted, no significant correlation was obtained. The peak glucose, insulin and C-peptide responses in humans after breakfast meals of porridge prepared from drum dried flour and from boiled flour were similar, whereas the rate of depression of the glucose curve was more rapid after consuming drum dried porridge. It is concluded that the glycemic response to wheat products is affected by the processing conditions used. The more severe the processing conditions, the more rapid the digestion of starch.
Through regressional analyses on data from two glycemic response studies, the influence of various preprandial blood glucose (PPBG) values upon glycemic response is highlighted. Repeated calculations on different subsamples of meals where the PPBG was below a given value showed that the influence of PPBG upon net glycemic response not was linear in the whole PPBG range. It was found that a PPBG less than 13 mmol/L had no influence upon net glycemic response whereas PPBGs greater than 13 mmol/L were significantly negatively correlated to the net glycemic response. To obtain more valid glycemic index figures we recommend that participants with PPBG greater than 13 mmol/L are excluded from glycemic response studies and that the number of participants are increased substantially.
To evaluate glucose and insulin responses after ingestion of snacks, we gave healthy, nondiabetic male subjects carbohydrate equivalent (25 g) snacks or isocaloric (265 kcal) snack meals in a random crossover design. Individual snacks composed of either a milk chocolate bar, granola bar, chocolate milk, peanut butter cups, yogurt, or potato chips produced similar glucose response curves. Plasma glucose concentrations were lower (p less than or equal to 0.05) at 30 and 60 min postprandially than after a corresponding oral glucose challenge. In contrast, insulin responses to the snacks exhibited a two-fold variation in peak values. Isocaloric snack meals of cereal-milk, cheese sandwich-milk, and peanut butter sandwich-chocolate milk produced glucose and insulin responses similar to individual snacks. Although glucose concentrations at 60 min fell somewhat below baseline values after each snack, clinical hypoglycemia was not evident. These data clearly indicate a similarity in glycemic response among normal individuals consuming a variety of common snacks.
In the management of diabetes mellitus, diet has been recognized as a cornerstone of therapy. There is considerable evidence to show that better control of blood sugar prevents or delays the debilitating complications of diabetes 1 . The use of carbohydrate both in terms of quantity as well as quality in diabetic diet, has always been a key therapeutic issue 2 . The amount of total carbohydrate recommended for the diabetic diet has varied significantly over the years 3 . However, from 1970 onwards, diabetic associations of several countries recommend diet with high carbohydrate and restricted fat 4,5 . There are many traditional beliefs regarding the type of carbohydrate in the diabetic diet, which in recent years are questioned. According to traditional thought, simple sugars are rapidly digested and absorbed and therefore diabetics should restrict preparations containing simple sugars. Recent studies of Jenkins and co-workers 6 demonstrate that different carbohydrate sources raise the blood sugar to a variable extent and simple carbohydrate exchanges based on chemical analysis are not sufficient to predict the physiological response. As a measure of glycaemic response, they have suggested the use of glycaemic index to classify carbohydrate containing foods into low and high glycaemic substances. Glycaemic index is based on blood glucose response to a food in comparison with response to an equivalent amount of glucose. Jenkins group 6 and Walker and Walker 7 published glycaemic indexes of several Western and African foods. From their studies, it is evident that contrary to conventional belief, ingestion of simple sugar like fructose results in a glycaemic response that is 20-29% that of glucose intake whereas ingestion of an equal amount of complex carbohydrate in carrots and potatoes results in a blood glucose response that is 80-90% of glucose. As there is a paucity of data on glycaemic index of Indian culinery, we selected 10 common Indian preparations containing different cereals and pulses for characterising glycaemic index. The composition of these preparations computed on the basis of Nutritive Value of Indian Foods 3 is given in Table 1. As it is customary to take breakfast preparations with a chutney, all the preparations in the present study are served with tomato chutney. Each one of the test preparations is so designed as to provide arouud 360 calories and 50g carbohydrate.
This study evaluates acute effects of red kidney bean consumption on postprandial glucose and insulin responses in six healthy young men. Comparisons were made among three mixed-food breakfast meals comprised predominantly of either red kidney beans, bran cereal, or white bread. These meals provided equivalent levels of digestible carbohydrate, protein, and fat. The bean and bran meals contained equivalent levels of fiber while the white-bread meal contained a lower level. The postprandial glucose and insulin responses to the three meals were similar and responses also were similar after a standard whole-wheat-bread meal 4 h later. There appeared to be a reciprocal relationship between glucose and insulin responses after the lunch meal. This would influence interpretation of data regarding second-meal response.
To determine whether differences in the metabolic response to two common starches could be eliminated by altering the physical form of food, 12 normal and 6 noninsulin-dependent diabetic (NIDDM) subjects were studied after consumption of test loads of whole and blended rice and potato. In normal and NIDDM subjects the lower postprandial glycemia and insulinemia of whole rice was eliminated and became similar to that of whole potato, which was unaffected by blending. The glucagon responses were unchanged and similar in both groups under all study conditions. In both normal and NIDDM subjects the glucose and insulin response to a particular starch is not a stable feature dependent on the unique characteristics of the starch molecule but is affected by food processing and the form in which it is presented to the gastrointestinal tract.
There has been much interest in the use of the glycemic index (GI). A recent study reporting plasma glucose responses to mixed meals containing fat and protein concluded that the results were totally disparate from what would have been expected from published GI values of the foods fed. However, this conclusion was based upon an inappropriate assessment of the data using absolute rather than incremental blood glucose response areas. The present report demonstrates how data may be analyzed to make use of the GI values of individual foods to predict the GI of mixed meals (r = 0.987; p less than 0.02). It is concluded that the GI concept applies well to mixed meals containing fat and protein.