Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects

Article Abstract:

A study on the effect of sodium acetate and acetic acid from vinegar on blood glucose and acetate responses to a mixed meal on healthy people reveal that sodium acetate occurs later in peripheral level and it induces greater acetataemia than acetic acid. Oral intake of acetic acid sodium acetate have different effects on blood glucose challenge after a carbohydrate challenge and coingestion of carbohydrates have effect on blood acetate responses. A small amount of vinegar as used in salad and potato dressing influences reduction in over all glucaemia response to meal containing carbohydrates and fat.

Blood sugar, Blood glucose, Acetic acid, Sodium in the body, Sodium (Nutrient)

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Effect of consumption of a ready-to-eat breakfast cereal containing inulin on the intestinal milieu and blood lipids in healthy male volunteers

Article Abstract:

The consumption of 9 g/d of inulin incorporated into a ready-to-eat breakfast cereal does not change the colonic habits of healthy young men, according to research designed to assess the impact of a cereal containing inulin on lipid metabolism and colonic milieu. There was found to be a small but important effect of inulin in reducing total facultative anaerobes and in boosting bifidobacteria following adjustment for total anaerobe counts. There was a reduction in blood lipids, and particularly triacylglycerols.

Blood lipids, Inulin

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In vitro studies to predict physiological effects of dietary fibre

Article Abstract:

The in vivo and in vitro hydrolysis method is used to estimate the glycemic index of cereals and legumes of different physical types. The combination of the compositional data and in vitro variables explain the influence of the glycaemic response of dietary fiber in natural foods. The dietary fiber effect on glycaemic response is sensitive to its capability of lowering starch accessibility to alpha-amylase.

Observations, Hydrolysis, Fiber in human nutrition, Dietary fiber

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