Phenolic content of honey reduces in vitro starch digestibility
The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A ne...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2016-06-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0005_phenolic-content-of-honey-reduces-in-vitro-starch-digestibility.php |
| _version_ | 1797899702168977408 |
|---|---|
| author | Javier Parada Jose L. Santos Paula Cañoles Nimia Manquián |
| author_facet | Javier Parada Jose L. Santos Paula Cañoles Nimia Manquián |
| author_sort | Javier Parada |
| collection | DOAJ |
| description | The starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R2 was 0.76, whereas for unavailable glucose R2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it. |
| first_indexed | 2024-04-10T08:33:00Z |
| format | Article |
| id | doaj.art-b27e0b67401f44df9b362f73212b2d1c |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:00Z |
| publishDate | 2016-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-b27e0b67401f44df9b362f73212b2d1c2023-02-23T03:28:19ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172016-06-0134321722310.17221/304/2015-CJFScjf-201603-0005Phenolic content of honey reduces in vitro starch digestibilityJavier Parada0Jose L. Santos1Paula Cañoles2Nimia ManquiánInstitute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, ChileDepartment of Nutrition, Diabetes and Metabolism, School of Medicine, Pontifical Catholic University of Chile, Santiago, ChileInstitute of Food Science and Technology and 3Phytochemistry Laboratory, Institute of Plant Production and Protection, Faculty of Agricultural Sciences, Austral University of Chile, Valdivia, ChileThe starch digestibility of foods containing honey, as a function of honey's phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R2 was 0.76, whereas for unavailable glucose R2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it.https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0005_phenolic-content-of-honey-reduces-in-vitro-starch-digestibility.phpfunctional foodnatural resourcesphytochemicals |
| spellingShingle | Javier Parada Jose L. Santos Paula Cañoles Nimia Manquián Phenolic content of honey reduces in vitro starch digestibility Czech Journal of Food Sciences functional food natural resources phytochemicals |
| title | Phenolic content of honey reduces in vitro starch digestibility |
| title_full | Phenolic content of honey reduces in vitro starch digestibility |
| title_fullStr | Phenolic content of honey reduces in vitro starch digestibility |
| title_full_unstemmed | Phenolic content of honey reduces in vitro starch digestibility |
| title_short | Phenolic content of honey reduces in vitro starch digestibility |
| title_sort | phenolic content of honey reduces in vitro starch digestibility |
| topic | functional food natural resources phytochemicals |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201603-0005_phenolic-content-of-honey-reduces-in-vitro-starch-digestibility.php |
| work_keys_str_mv | AT javierparada phenoliccontentofhoneyreducesinvitrostarchdigestibility AT joselsantos phenoliccontentofhoneyreducesinvitrostarchdigestibility AT paulacanoles phenoliccontentofhoneyreducesinvitrostarchdigestibility AT nimiamanquian phenoliccontentofhoneyreducesinvitrostarchdigestibility |