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Phosphatidylcholine and beef
Consumption of barley beta-glucan ameliorates fatty liver and insulin resistance in mice fed a high-fat diet.
Molecular nutrition & food research
Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.
The Journal of nutrition
Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, beta-glucan: a dose response study in obese women with increased risk for insulin resistance.
European journal of nutrition
The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes.
Diabetes & metabolism
Oat: unique among the cereals.
European journal of nutrition
Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal.
Annals of nutrition & metabolism
Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.
The Journal of nutrition
[The biological activity of beta-glucans].
Minerva medica
Effects of high-fiber oat and wheat cereals on postprandial glucose and lipid responses in healthy men.
International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition
beta-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term.
Appetite
The right fiber for the right disease: an update on the psyllium seed husk and the metabolic syndrome.
Journal of clinical gastroenterology
Dietary oat beta-glucan reduces peak net glucose flux and insulin production and modulates plasma incretin in portal-vein catheterized grower pigs.
The Journal of nutrition
Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.
European journal of nutrition
Oat beta-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects.
Molecular nutrition & food research
[Dietary fibers: current trends and health benefits in the metabolic syndrome and type 2 diabetes].
Arquivos brasileiros de endocrinologia e metabologia
Supplementation of a high-carbohydrate breakfast with barley beta-glucan improves postprandial glycaemic response for meals but not beverages.
Asia Pacific journal of clinical nutrition
Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects.
European journal of clinical nutrition
Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women.
Diabetes care
Post-prandial responses to cereal products enriched with barley beta-glucan.
Journal of the American College of Nutrition
The effect of beta-glucan on the glycemic and insulin index.
European journal of clinical nutrition
Molecular nutrition & food research
Viscosity of oat bran-enriched beverages influences gastrointestinal hormonal responses in healthy humans.
The Journal of nutrition
Glucose and insulin responses to whole grain breakfasts varying in soluble fiber, beta-glucan: a dose response study in obese women with increased risk for insulin resistance.
European journal of nutrition
The consumption of bread enriched with betaglucan reduces LDL-cholesterol and improves insulin resistance in patients with type 2 diabetes.
Diabetes & metabolism
Oat: unique among the cereals.
European journal of nutrition
Serum lipids and postprandial glucose and insulin levels in hyperlipidemic subjects after consumption of an oat beta-glucan-containing ready meal.
Annals of nutrition & metabolism
Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast.
The Journal of nutrition
[The biological activity of beta-glucans].
Minerva medica
Effects of high-fiber oat and wheat cereals on postprandial glucose and lipid responses in healthy men.
International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition
beta-Glucan-enriched bread reduces energy intake and modifies plasma ghrelin and peptide YY concentrations in the short term.
Appetite
The right fiber for the right disease: an update on the psyllium seed husk and the metabolic syndrome.
Journal of clinical gastroenterology
Dietary oat beta-glucan reduces peak net glucose flux and insulin production and modulates plasma incretin in portal-vein catheterized grower pigs.
The Journal of nutrition
Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans.
European journal of nutrition
Oat beta-glucan increases postprandial cholecystokinin levels, decreases insulin response and extends subjective satiety in overweight subjects.
Molecular nutrition & food research
[Dietary fibers: current trends and health benefits in the metabolic syndrome and type 2 diabetes].
Arquivos brasileiros de endocrinologia e metabologia
Supplementation of a high-carbohydrate breakfast with barley beta-glucan improves postprandial glycaemic response for meals but not beverages.
Asia Pacific journal of clinical nutrition
Muesli with 4 g oat beta-glucans lowers glucose and insulin responses after a bread meal in healthy subjects.
European journal of clinical nutrition
Consumption of both resistant starch and beta-glucan improves postprandial plasma glucose and insulin in women.
Diabetes care
Post-prandial responses to cereal products enriched with barley beta-glucan.
Journal of the American College of Nutrition
The effect of beta-glucan on the glycemic and insulin index.
European journal of clinical nutrition
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See more studies on Phosphatidylcholine and...
How is this determined?
The order of these related concepts is determined by a statistical analysis of the scientific literature. Highest-frequency concepts appear first.
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Choline 7221 Lipids 2607 Phospholipids 1744 Glycerol 1250 Phosphatidylethanolamine 1230 Cholesterol 1229 Egg 713 Serine 606 water 572 Diacylglycerol 530 Phosphatidylserine 524 Enzymes 365 blood 312 sodium 301 Arachidonic Acid 279 ethanol 230 Calcium 216 Egg yolk 216 Magnetic resonance 208 Inflammatory 164 salt 160 Lecithin 157 Glucose 156 Tumor 154 HDL 150 heart 149 |
Soybean 149 Methionine 142 Fat 137 Palmitic acid 137 lipid peroxidation 128 hydrogen 117 Toxicity 113 cancer 110 GlyceroPhosphoCholine 99 tocopherol 96 Insulin 91 Vitamin 82 Alcohol 62 fish 61 Death 56 Irradiation 48 Milk 43 beef 41 Betaine 39 Hepatoma 38 fasting 26 Carnitine 21 Inositol 18 Chlorophyll 17 Glutathione 17 |
