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dc.contributor.authorUgur, Halime
dc.contributor.authorCatak, Jale
dc.contributor.authorOzgur, Bahtiyar
dc.contributor.authorEfe, Esra
dc.contributor.authorGorunmek, Mihrac
dc.contributor.authorBelli, Ismail
dc.contributor.authorYaman, Mustafa
dc.date.accessioned2022-11-18T07:32:50Z
dc.date.available2022-11-18T07:32:50Z
dc.date.issued2022en_US
dc.identifier.citationUĞUR, H., ÇATAK, J., ÖZGÜR, B., EFE, E., GÖRÜNMEK, M., BELLİ, İ., & YAMAN, M. (2022). Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index. Food Science and Technology, 42.en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.urihttps://doi.org/10.1590/fst.03022
dc.identifier.urihttps://hdl.handle.net/20.500.12294/3044
dc.description.abstractThe purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on a-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting a-amylase and a-glucosidase thereby lowering the glycemic index of foods.en_US
dc.language.isoengen_US
dc.publisherSOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOSen_US
dc.relation.ispartofFood Science and Technologyen_US
dc.identifier.doi10.1590/fst.03022en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectPolyphenolsen_US
dc.subjectHerbal Teasen_US
dc.subjectStarch Digestionen_US
dc.subjectGlycemic Indexen_US
dc.subjectNutritionen_US
dc.subjectIn Vivoen_US
dc.titleEffects of different polyphenol-rich herbal teas on reducing predicted glycemic indexen_US
dc.typearticleen_US
dc.departmentSağlık Bilimleri Yüksekokulu, Beslenme ve Diyetetik Bölümüen_US
dc.authorid0000-0002-9546-0207en_US
dc.identifier.volume42en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.institutionauthorBelli, Ismail
dc.authorwosidELG-3995-2022en_US
dc.identifier.wosqualityQ3en_US
dc.identifier.wosWOS:000816986300016en_US


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