Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (<i>Cocos nucifera</i>L.) WAT, MYD and PB121<sup>+</sup>

• 作者: Akpro Lathro Anselme Gbakayoro Jean Brice Gbogouri Grodji Albarin Konan Konan Jean-Louis Nemlin Gnopo Jean
• 来源期刊: 生物科学与医学(英文)
• 学科: 医学
• 关键词: Glycemic Index Brown SUGAR White SUGAR COCONUT Water SUGAR Glycemic Response
• 年，卷（期）: 2018,（8）
• 页码范围: 99-110
• 页数: 12页
• 分类号: R73

摘要

In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.