Hypoglycemic Effects and Mechanisms of Buckwheat–Oat–Pea Composite Flour in Diabetic Rats
Nutritional intervention is a basic way to prevent and treat diabetes mellitus. Appropriate whole grain intake daily is recommended. The study aimed to explore the feasibility of a kind of buckwheat–oat–pea composite flour (BOP, quality ratio of buckwheat:oats:peas = 6:1:1) as a stable food substitu...
Main Authors: | Xueqian Yin, Siqi Liu, Xiaoxuan Zhang, Yuanzhi Jian, Jing Wen, Ruoyu Zhou, Ning Yin, Xinran Liu, Chao Hou, Junbo Wang |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2022-12-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/11/23/3938 |
Similar Items
-
Nutritive value of field pea -oat and common vetch -oat bicrops
by: Marković Jordan P., et al.
Published: (2023-01-01) -
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
by: Małgorzata Starowicz, et al.
Published: (2021-04-01) -
Oat–buckwheat breads – technological quality, staling and sensory properties
by: M. Wronkowska, et al.
Published: (2020-11-01) -
Development of buckwheat hypoglycemic yogurt
by: HUANG Rui, et al.
Published: (2020-05-01) -
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis
by: Yulong Huang, et al.
Published: (2019-08-01)