Research progress on the effects of parboiled rice on blood glucose / 中华老年医学杂志

After rice is processed into parboiled rice, it becomes a food with low glycemic index.Due to the effect of parboiled rice-preparing process on the rice, the changed starch structure and digestibility have induced a reduced hyperglycemic response to rice.After changes in starch structure, direct chain starch content increases with the result in digestive rate decrease.Furthermore, the proportion of the slowly digesting-starch(SDS)in the starch, and the content of the resistant starch(RS)go up, which induces an decreased digestive rate.In addition, parboiled rice also confers greater protection against oxidative stress.It also contains high fat and protein with strong sense of satiety, which reduces the level of blood glucose after eating.The parboiled rice is suitable for patients with diabetes and for the individuals with high risk for diabetes, and can also be applied to patients with hypertension, obesity and other metabolic diseases.

SLOW DIGESTIBILITY OF CEREAL STARCH AND POSTPRANDIAL GLYCEMIC RESPONSE / 营养学报

Objective To analyze slowly the digestibility and postprandial glycemic response after consum of different cereal starch. Method Starch was quantified into different nutritional fractions using the in vitro Englyst test. Ten healthy subjects consumed 7 kinds of carbohydrate foods with 50 g normal maize starch, waxy maize starch, wheat starch, sticky rice starch, rice starch, potato starch or glucose. Blood samples from postprandial zero to 120 min after consumption of test materials were collected for measurement of glucose, glycemic index and extended glycemic index. Results Native cereal starch was ideal slowly digestible starch (SDS) and the proportion of SDS was about 50% based on Englyst test. The GI value of cereal starch was more than 90% and belonged to high glycemic index foods, but EGI was positive, regarding glucose powder as 100%. Conclusion Cereal starch with slow digestibility and similar glycemic response was a better carbohydrate material to provide a slow and prolonged release of blood glucose and maintenance of glucose homeostasis, which was potentially beneficial to health.