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coix lacryma-jobi/carbohydrate
L'enllaç es desa al porta-retalls
5 resultats
Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial.
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Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management
Neutralization of Naja naja venom induced lethality, edema and myonecrosis by ethanolic root extract of Coix lacryma-jobi.
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Coix lacryma-jobi, commonly known as job's tear, is a tall grain-bearing tropical plant of the family Poaceae. The ethanolic root extract (ERE) of the plant was investigated for the first time for anti-venom activity against Indian cobra Naja naja venom. In-vitro studies were conducted to determine
Taste quality of monascal adlay.
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Monascus purpureus was inoculated into cooked adlay, and a new product was produced after fungal fermentation. Contents of crude ash, fat, fiber, and protein in the inoculated products [monascal polished adlay (MPA) and monascal dehulled adlay (MDA)] were much higher than those in the uninoculated
Genome Assembly and Annotation of Soft-Shelled Adlay ( Coix lacryma-jobi Variety ma-yuen), a Cereal and Medicinal Crop in the Poaceae Family
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Coix lacryma-jobi, also called adlay or Job's tears, is an annual herbal plant belonging to the Poaceae family that has been cultivated as a cereal and medicinal crop in Asia. Despite its importance, however, genomic resources for better understanding this plant species at the molecular level
Glycemic index, glycemic load and insulinemic index of Chinese starchy foods.
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OBJECTIVE
To determine the glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods that are commonly used in Chinese diets.
METHODS
Ten healthy subjects aged between 20-30 years were recruited. Each subject was asked to consume 50 g of available carbohydrate portions
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* Tota la informació es basa en investigacions científiques publicades
