Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics.

@article{OlmedillaAlonso2013CompositionOT,
  title={Composition of two Spanish common dry beans (Phaseolus vulgaris), 'Almonga' and 'Curruquilla', and their postprandial effect in type 2 diabetics.},
  author={Bego{\~n}a Olmedilla-Alonso and Mercedes Mart{\'i}n Pedrosa and Carmen Cuadrado and Miguel S{\'a}nchez Brito and Carmen Asensio-S-Manzanera and Carmen Asensio-Vegas},
  journal={Journal of the science of food and agriculture},
  year={2013},
  volume={93 5},
  pages={1076-82}
}
BACKGROUND Legume consumption has been associated with a lower risk of developing type 2 diabetes. However, the type of legume is a modifier of its effect. Two Spanish dry bean varieties-white ('Almonga') and cream ('Curruquilla')-were analyzed and used in a postprandial study in type 2 diabetics to assess glucose, insulin and triacylglycerol in blood. RESULTS 'Curruquilla' variety had higher total galactoside (stachyose, mainly), trypsin inhibitors and lectin content than 'Almonga'. The… CONTINUE READING
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