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Lookup NU author(s): Dr Matt WilcoxORCiD, Dr Peter Chater, Moaz Zulali, Dr Edward Okello, Emeritus Professor Chris SealORCiD, Professor Jeffrey Pearson
This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).
Two seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and theireffect on blood glucose in vivo and carbohydrate digestion in vitro were studied.In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 gof available carbohydrate (from bread) and their blood glucose was measured over two hours.The breads were tested in a human digestion model and compared against control bread and control breadwith the equivalent amount of seaweed.In the pilot human study the enriched breads did not cause any significant reductions in iAUC of blood glucosewith average reductions of 0.1 ± 44.4%, 8.2 ± 19.3%, 1.0 ± 54.3% and 2.7 ± 31.9% for 0.5% F.vesiculosus, 0.5%A.nodosum, 2% F.vesiculosus, and 2% A.nodosum respectively.However, seaweed added alongside the control bread in vitro significantly reduced the level of carbohydratedigestion compared to the control bread.F.vesiculosus or A.nodosum can reduce carbohydrate digestion, however baking into bread reduces the effect.
Author(s): Wilcox MD, Cherry P, Chater PI, Yang X, Zulali M, Okello EJ, Seal CJ, Pearson JP
Publication type: Article
Publication status: Published
Journal: Journal of Functional Foods
Year: 2021
Volume: 87
Print publication date: 01/12/2021
Online publication date: 21/09/2021
Acceptance date: 11/09/2021
Date deposited: 22/09/2021
ISSN (print): 1756-4646
ISSN (electronic): 2214-9414
Publisher: Elsevier
URL: https://doi.org/10.1016/j.jff.2021.104747
DOI: 10.1016/j.jff.2021.104747
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