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Influence of Polyphenols from Lingonberry, Cranberry, and Red Grape on In Vitro Digestibility of Rice.

Posted: 
March 23, 2016
Authors: 
Quek R, Henry CJ
Journal: 
Int J Food Sci Nutr 66(4):378-82
Abstract: 

Dietary polyphenols are abundant antioxidants in the human diet and are associated with lower rates of diabetes and cardiovascular disease. This study aims to determine the effects of cooking white rice (WR) added with lingonberry (WRLB), cranberry (WRCB), and red grape (WRRG) on in vitro digestibility. There was significantly lower level of glucose release for WRRG compared with WR (p0.05). Increasing concentrations of red grape polyphenol decreased digestibility of white rice (p