Food & Function issue 4 is now online and you can read it here.
The front cover highlights a study which demonstrates that the addition to bread of guar gum and whole grain corn flour with an elevated amylose content improves the course of glycaemia.
The Paper, from Linda Ekström and colleagues from Lund University in Sweeden, aims to investigate the possibility of modulating glycaemia, insulinaemia and perceived satiety of white bread as frequent hyperglycaemia is associated with oxidative stress and subclinical inflammation, thereby increasing the risk of cardiovascular disease.
This article is free to read for 6 weeks!
On the possibility to affect the course of glycaemia, insulinaemia, and perceived hunger/satiety to bread meals in healthy volunteers, Linda M. N. K. Ekström, Inger M. E. Björck and Elin M. Östman, Food Funct., 2013, 4, 522-529
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