Assessment of the Glycemic Index and Glycemic Load of Selected Plant-Based Functional Foods

• Amani Layth Hameed Rafiq Muhammed Salih Rashid

  Author

Background: The glycemic index (GI) is a tool to examine the postprandial glycemic response of ingested carbohydrates. Glycemic index valuation includes ingesting food containing 50 grams of digestible carbohydrates to healthy individuals and measuring their blood glucose levels on fasting and then every 30 minutes for two hours. This study was designed to examine the glycemic index and glycemic load of plant-based functional foods. Methods: healthy volunteers aged 22-29-year old who fasting for approximately 10-12 hrs. examined their fasting blood glucose then ingested the sample containing 50 grams of digestible carbohydrates along with one cup of water within 10 minutes then examining their blood glucose very 30 minutes on two hours intervals using blood glucometer tool. Pure glucose and white bread were used as a standard in  Glycemic index and glycemic load equations. Results: Ceylon and cassia cinnamon,  Ziziphus spina-christi and Oak have shown the highest glycemic index, GI =64.26, 25.16, 23.39 and 21.63, respectively. While Cordia myxa and Walnut have shown low glycemic index 16.66 and 13.94, respectively. The study stated that walnuts, Cordia myxa, and Oak are optimal for individuals seeking to regulate their blood glucose levels; however, high-glycemic load foods such as Ceylon cinnamon should be limited

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