Phenolic content of honey reduces in vitro starch digestibility

The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negativ...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2016-01, Vol.34 (3), p.217-223
Main Authors: Parada, Javier, Santos, Jose L., Cañoles, Paula, Manquián, Nimia
Format: Article
Language:English
Subjects:
Bees
Digestibility
functional food
Glucose
Honey
natural resources
Phenolic compounds
Phenols
phytochemicals
Potatoes
Starch
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Summary:The starch digestibility of foods containing honey, as a function of honey’s phenolic content was evaluated. We have evaluated the in vitro digestibility of starch from potato when added to honey. Natural honey diminished the starch digestibility compared to simulated honey (0% phenolics). A negative correlation between starch digestibility and total phenolic content was found (samples grouped by the honey botanical origin): for rapidly available glucose R2 was 0.76, whereas for unavailable glucose R2 was 0.89. Our results suggest a possible beneficial capacity of phenolic contents present in honey to diminish starch digestibility. Hereafter this aspect requires more attention in order to confirm this property and elucidate details about it.
ISSN:1212-1800
1805-9317
DOI:10.17221/304/2015-CJFS