date:Apr 11, 2013
tantial reductions in the in vitro glycemic response (up to 25% compared to the control product) illustrates the possibility of utilizing both barley and mushroom fractions to reduce the energy content of snack foods and help modulate the overall glycemic response, the researchers said.
This could lead to the further development of functional foods utilizing bioactive substances derived from mushrooms and barley which deliver dietary fiber requirements to the modern consumer, they added.
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