Methods of lowering the glycemic index of food and their underlying mechanisms - a review

• Main Authors: Patrycja Sornek (Author), Wiktoria Izdebska (Author), Jakub Stanek (Author), Klaudia Perkowska (Author), Anna Kaźmierczak (Author), Anna Mich (Author), Igor Pawlak (Author), Agata Borkowska (Author), Radosław Ciesielski (Author), Anna Kiełb (Author)
• Format: Book
• Published: Nicolaus Copernicus University in Toruń, 2024-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Introduction and purpose of review: The term glycemic index (GI) is the measure of how much a specific substance increases the postprandial blood glucose level [1]. Substances with lower GI promote a lower glycemic response and are said to promote satiety, postprandial insulin secretion and maintain...