Journalartikel

Jahr der Veröffentlichung: 2017

Zeitschrift: Nutrients

Bandnummer: 9

Heftnummer: 4

eISSN: 2072-6643

Open Access Status: Gold

DOI Link: https://doi.org/10.3390/nu9040381

Verlag: MDPI

Abstract: 
Low glycemic index diets are supposed to achieve a more beneficial effect on blood glucose control in people with diabetes mellitus and may also provide metabolic benefits for the general population. A prototype of a low-glycemic index carbohydrate is the natural occurring disaccharide isomaltulose that can be commercially produced from sucrose (beet sugar) to industrial scale. It is currently used in various food and drink applications as well as special and clinical nutrition feeds and formula diet as a food ingredient and alternative sugar. Here we provide an overview on clinical trials with isomaltulose including an analysis of its effects on glycemia and fat oxidation as compared to high glycemic index sugars and carbohydrates. In addition, we discuss recent reports on beneficial effects in weight-loss maintenance and pregnancy.

Harvard-Zitierstil: Maresch, C., Petry, S., Theis, S., Bosy-Westphal, A. and Linn, T. (2017) Low Glycemic Index Prototype Isomaltulose-Update of Clinical Trials, Nutrients, 9(4), Article 381. https://doi.org/10.3390/nu9040381

APA-Zitierstil: Maresch, C., Petry, S., Theis, S., Bosy-Westphal, A., & Linn, T. (2017). Low Glycemic Index Prototype Isomaltulose-Update of Clinical Trials. Nutrients. 9(4), Article 381. https://doi.org/10.3390/nu9040381