{"id":43812,"date":"2020-08-27T05:30:29","date_gmt":"2020-08-27T03:30:29","guid":{"rendered":"https:\/\/rina.naturopatiadigital.eu\/?p=43812"},"modified":"2020-08-27T11:45:55","modified_gmt":"2020-08-27T09:45:55","slug":"43812","status":"publish","type":"post","link":"https:\/\/rina.naturopatiadigital.eu\/?p=43812","title":{"rendered":"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria &#8211; TROFOLOGIA: \u00abLas arepas elaboradas con harina de ma\u00edz con alto contenido de amilosa producen respuestas favorablemente bajas de glucosa e insulina en seres humanos sanos\u00bb"},"content":{"rendered":"<p><a href=\"https:\/\/1.bp.blogspot.com\/-E5tkIMC8hfc\/X0eAXVVF1EI\/AAAAAAAAfdw\/RQR3bVzvAJE3WLvhHS5I8B9P2B0hZtyGACLcBGAsYHQ\/s1600\/Journal_Nutrition.jpeg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignleft\" src=\"https:\/\/1.bp.blogspot.com\/-E5tkIMC8hfc\/X0eAXVVF1EI\/AAAAAAAAfdw\/RQR3bVzvAJE3WLvhHS5I8B9P2B0hZtyGACLcBGAsYHQ\/s320\/Journal_Nutrition.jpeg\" width=\"247\" height=\"320\" border=\"0\" data-original-width=\"520\" data-original-height=\"673\" \/><\/a>Granfeldt, Y., Drews, A., &amp; Bj\u00f6rck, I. (1995). <a href=\"https:\/\/academic.oup.com\/jn\/article-abstract\/125\/3\/459\/4730708\">Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans<\/a>.\u00a0<i>The Journal of nutrition<\/i>, 125(3), 459-465.<\/p>\n<p>Se estudi\u00f3 la importancia de la relaci\u00f3n amilosa: amilopectina en las respuestas gluc\u00e9mica e insulin\u00e9mica postprandial al ma\u00edz en productos alimenticios que podr\u00edan consumirse de manera realista. Los sujetos sanos recibieron comidas de prueba en forma de arepas hechas de harina de ma\u00edz com\u00fan (25% de amilosa) o con alto contenido de amilosa (70% de amilosa).<\/p>\n<p>La harina de ma\u00edz ordinaria conten\u00eda 45 g de almid\u00f3n potencialmente disponible. Para excluir la posible influencia de un contenido reducido de almid\u00f3n potencialmente disponible debido a la formaci\u00f3n de almid\u00f3n resistente en el producto con alto contenido de amilosa, este producto se evalu\u00f3 en dos niveles y se incluy\u00f3 sobre la base de almid\u00f3n potencialmente disponible (45 g) o almid\u00f3n total ( incluyendo almid\u00f3n resistente) (45 g, es decir, 29 g de almid\u00f3n potencialmente disponible), respectivamente. Se estudi\u00f3 la velocidad de hidr\u00f3lisis del almid\u00f3n, medida in vitro mediante un m\u00e9todo basado en la masticaci\u00f3n. Adem\u00e1s, se analiz\u00f3 el contenido de almid\u00f3n resistente in vitro en todos los productos.<\/p>\n<p>Las comidas que contienen harina de ma\u00edz con alto contenido de amilosa produjeron \u00e1reas m\u00e1s bajas bajo las curvas de respuesta de glucosa e insulina (57 y 42% m\u00e1s bajas, respectivamente) que las comidas que contienen harina de ma\u00edz ordinaria. Esto no podr\u00eda explicarse por una menor cantidad de almid\u00f3n potencialmente disponible. No se observaron diferencias cuando los sujetos consumieron las dos comidas ricas en amilosa de arepas, a pesar de un 36% menos de almid\u00f3n potencialmente disponible en una de las comidas. La velocidad de hidr\u00f3lisis del almid\u00f3n medida in vitro fue m\u00e1s lenta en los productos de ma\u00edz con alto contenido de amilosa que en el producto de ma\u00edz ordinario.<\/p>\n<p>El almid\u00f3n resistente en el producto ordinario era de 3 g \/ 100 g de materia seca, frente a -20 g \/ 100 g de materia seca en los productos con alto contenido de amilosa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Granfeldt, Y., Drews, A., &amp; Bj\u00f6rck, I. (1995). Arepas made from high amylose corn flour produce favorably low glucose and insulin responses in healthy humans.\u00a0The Journal of nutrition, 125(3), 459-465. Se estudi\u00f3 la importancia de la relaci\u00f3n amilosa: amilopectina en las respuestas gluc\u00e9mica e insulin\u00e9mica postprandial al ma\u00edz en productos alimenticios que podr\u00edan consumirse de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-43812","post","type-post","status-publish","format-standard","hentry","category-naturopatia-alimentaria-trofologia"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Las arepas elaboradas con harina de ma\u00edz con alto contenido de amilosa producen respuestas favorablemente bajas de glucosa e insulina en seres humanos sanos&quot; -<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/rina.naturopatiadigital.eu\/?p=43812\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c1rea de conocimiento: Tecnolog\u00eda Naturop\u00e1tica o Naturopat\u00eda Aplicada: M\u00f3dulo: Naturopat\u00eda Alimentaria - TROFOLOGIA: &quot;Las arepas elaboradas con harina de ma\u00edz con alto contenido de amilosa producen respuestas favorablemente bajas de glucosa e insulina en seres humanos sanos&quot; -\" \/>\n<meta property=\"og:description\" content=\"Granfeldt, Y., Drews, A., &amp; Bj\u00f6rck, I. 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