Kiwifruit is therefore a healthy food option for consumers with impaired glucose tolerance. 獼猴桃是糖尿病消費(fèi)者的健康食品選擇，對(duì)血糖影響將非常低

Kiwifruit has a relatively low glycemic impact on a per serving basis. DRRs from kiwifruit have a substantial capacity to retard mixing and glucose diffusion, even in the absence of the gut-soluble pectin fraction. If the ability of kiwifruit dietary fiber to reduce mixing extends to the gut lumen, where it may reduce mass transfer of digesta to the gut wall, and is augmented by an ability to reduce glucose diffusion, as the in vitro results suggest, it may have an important role to play in protecting against disorders related to absorption rate, such as the postprandial blood glucose excursion.

▲Kiwifruit planting▲

Such a conclusion is supported by the observation that the GI of kiwifruit measured in humans is less than is calculated from the glycemic indices of its constituent sugars alone. Further, expressing the relative glycemic impact of kiwifruit on the basis of customarily consumed portions reveals that the relative effect of kiwifruit on blood glucose levels will be very low, and it is therefore a healthy food option for consumers with impaired glucose tolerance.

▲Kiwi orchard▲

獼猴桃每份的血糖影響相對(duì)較低。獼猴桃的DRR有很大的能力來(lái)延緩混合和葡萄糖擴(kuò)散，即使在沒(méi)有腸道可溶果膠部分的情況下。如果獼猴桃膳食纖維減少混合的能力延伸到腸腔，在腸腔中它可能會(huì)減少消化液向腸壁的傳質(zhì)，并通過(guò)減少葡萄糖擴(kuò)散的能力得到增強(qiáng)，正如體外結(jié)果所表明的那樣，它可能在防止與吸收率相關(guān)的疾病方面發(fā)揮重要作用，例如餐后血糖漂移。

▲獼猴桃▲

這種結(jié)論得到了以下觀察結(jié)果的支持：在人體內(nèi)測(cè)量的獼猴桃的GI低于僅根據(jù)其組成糖的血糖指數(shù)計(jì)算得出的GI。此外，根據(jù)習(xí)慣食用部分表達(dá)獼猴桃的相對(duì)血糖影響表明，獼猴桃對(duì)血糖水平的相對(duì)影響將非常低，因此獼猴桃是糖耐量受損消費(fèi)者的健康食品選擇。

▲紅心獼猴桃▲

▲redkiwifruit▲

▲golden kiwifruit▲

▲kiwifruit▲

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▲奇異果▲

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▲Golden kiwifruit▲

 

▲Kiwi sapling▲

▲redkiwifruit▲