Linked Life Data

6650445

Source:http://linkedlifedata.com/resource/pubmed/id/6650445

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
1984-1-27
pubmed:abstractText
The effect of phytic acid on starch digestibility was studied in vitro and related to the blood glucose response (glycemic index) in healthy volunteers. The glycemic index was found to correlate negatively with the phytic acid content of the food tested. In vitro digestion studies involving human saliva at physiological pH and temperature showed that in the presence of sodium phytate (equivalent to 2% phytic acid based on the starch portion), the rate of digestion of raw wheat starch was reduced significantly by 50%. This was reversed by the addition of calcium which is known to complex phytic acid. Similarly, when sodium phytate was added to unleavened bread, its digestibility was also decreased and in feeding trials high phytate bread produced a flattened blood glucose response.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
AIM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Dec
pubmed:issn
0002-9165
pubmed:author
pubmed:issnType
Print
pubmed:volume
38
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
835-42
pubmed:dateRevised
2006-11-15
pubmed:meshHeading
pubmed:year
1983
pubmed:articleTitle
The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.
pubmed:publicationType
Journal Article, Clinical Trial, Randomized Controlled Trial, Research Support, Non-U.S. Gov't