caa a22 4500 388062975 CHVBK 20180307125126.0 cr unu---uuuuu 161130e199811 xx s 000 0 eng 10.1017/S0007114598001482 doi S0007114598001482 pii (NATIONALLICENCE)cambridge-10.1017/S0007114598001482 African plant foods rich in non-starch polysaccharides reduce postprandial blood glucose and insulin concentrations in healthy human subjects [Elektronische Daten] The effects of two vegetable flours, prepared from the African plants Detarium senegalense Gmelin, a legume, and Cissus rotundifolia, a shrub, on postprandial blood glucose and insulin concentrations in human subjects, were investigated. Chemical analysis indicated that these flours contained significant amounts of NSP. The detarium in particular was found to be a rich source of water-soluble NSP (SNSP). The flours were incorporated into two types of breakfast meal, a stew meal and a wheat bread meal, containing 50 g and 70 g available carbohydrate respectively. Both meals also contained 10-12g NSP, the major fraction of which was SNSP. Control and fibre-rich meals were consumed on separate days in randomized order by two different groups of subjects (n 5, stew meals; n 10, bread meals). Venous blood samples were taken at fasting (0 min) and postprandially at 30 min intervals for 2·5 h and the plasma analysed for glucose and insulin. Compared with the controls, detarium and cissus meals elicited significant reductions (P < 0·006) in plasma glucose levels at most postprandial time points and for area-under-the-curve (AUC) values (AUC reductions 38-62%). Significant reductions (P < 0·002) in plasma insulin levels at various postprandial time points and for AUC values were also seen after detarium and cissus breads (AUC reductions 43 and 36% respectively), but not after the fibre-rich stew meals. SNSP and starch are possibly the main, but not the only, components responsible for the glucose- and insulin-lowering effects of cissus flour. The main SNSP fraction of detarium, identified as a high-molecular-weight xyloglucan, is likely to be a primary factor in determining the physiological activity of detarium flour. Copyright © The Nutrition Society 1998 Dietary fibre nationallicence Starch nationallicence Postprandial carbohydrate metabolism nationallicence Onyechi Uchenna A. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK Judd Patricia A. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK Ellis Peter R. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK British Journal of Nutrition Cambridge University Press 80/5(1998-11), 419-428 0007-1145 80:5<419 1998 80 BJN https://doi.org/10.1017/S0007114598001482 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0007114598001482 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Onyechi Uchenna A. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK NATIONALLICENCE 700 1- Judd Patricia A. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK NATIONALLICENCE 700 1- Ellis Peter R. Divisions of Life and Health Sciences, King's College London, Kensington Campus, Campden Hill Road, London W8 7AH, UK NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/5(1998-11), 419-428 0007-1145 80:5<419 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge