Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.

Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.

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Main Authors: Olmedilla Alonso, Begoña, Martín Pedrosa, Mercedes, Cuadrado Vives, Carmen, Brito, Miguel, Asensio-S-Manzanera, Carmen, Asensio Vegas, Carmen
Format: artículo biblioteca
Language:English
Published: Wiley-Blackwell 2013
Online Access:http://hdl.handle.net/10261/83826
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spelling dig-ictan-es-10261-838262020-06-01T11:21:09Z Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics. Olmedilla Alonso, Begoña Martín Pedrosa, Mercedes Cuadrado Vives, Carmen Brito, Miguel Asensio-S-Manzanera, Carmen Asensio Vegas, Carmen The definitive version is available at www3.interscience.wiley.com BACKGROUND: Legume consumption has been associated with a lower risk of developing type 2 diabetes. However, the type of legume is a modifier of its effect. Two Spanish dry bean varieties, white (`Almonga') and cream (`Curruquilla'), were analyzed and used in a postprandial study in type 2 diabetics to assess glucose, insulin and triacylglycerol in blood. RESULTS: `Curruquilla' variety had higher total galactoside (stachyose, mainly), trypsin inhibitors and lectin content than `Almonga¿. The canning liquid was discarded prior to the analysis and the bean consumption by the subjects. The canning process reduced the total ¿-galactoside content (>50%), practically eliminated trypsin inhibitors and no lectin content was found. After bean consumption, maximum glucose was obtained at 60min and was three times lower than that in bread. After bean intake, maximum insulin was produced 60min with `Almonga¿, and occurred later (90min) with `Curruquilla¿ and bread. After `Almonga¿ intake, the area under the curve response of triglycerides was 14% lower compared to bread (p=0.013). CONCLUSIONS: `Almonga¿ and `Curruquilla' are similar in the content of the nutritional, but not in that of the antinutritional components. Both beans showed similar effects on blood glucose and insulin in type 2 diabetics and marked differences compared to those of bread in terms of magnitude and time course, but only `Almonga¿ rendered a significant reduction in the triglyceridemic response. Peer Reviewed 2013-10-10T10:44:42Z 2013-10-10T10:44:42Z 2013 2013-10-10T10:44:42Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1002/jsfa.5852 issn: 0022-5142 Journal of the Science of Food and Agriculture 93: 1076- 1082 (2013) http://hdl.handle.net/10261/83826 10.1002/jsfa.5852 en none Wiley-Blackwell
institution ICTAN ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-ictan-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del ICTAN España
language English
description The definitive version is available at www3.interscience.wiley.com
format artículo
author Olmedilla Alonso, Begoña
Martín Pedrosa, Mercedes
Cuadrado Vives, Carmen
Brito, Miguel
Asensio-S-Manzanera, Carmen
Asensio Vegas, Carmen
spellingShingle Olmedilla Alonso, Begoña
Martín Pedrosa, Mercedes
Cuadrado Vives, Carmen
Brito, Miguel
Asensio-S-Manzanera, Carmen
Asensio Vegas, Carmen
Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
author_facet Olmedilla Alonso, Begoña
Martín Pedrosa, Mercedes
Cuadrado Vives, Carmen
Brito, Miguel
Asensio-S-Manzanera, Carmen
Asensio Vegas, Carmen
author_sort Olmedilla Alonso, Begoña
title Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
title_short Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
title_full Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
title_fullStr Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
title_full_unstemmed Composition of two Spanish common dry beans (Phaseolus vulgaris), Almonga and Curruquilla, and their postprandial effect in type 2 diabetics.
title_sort composition of two spanish common dry beans (phaseolus vulgaris), almonga and curruquilla, and their postprandial effect in type 2 diabetics.
publisher Wiley-Blackwell
publishDate 2013
url http://hdl.handle.net/10261/83826
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