{"id":615,"date":"2018-05-25T13:13:53","date_gmt":"2018-05-25T11:13:53","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=615"},"modified":"2018-05-25T13:13:53","modified_gmt":"2018-05-25T11:13:53","slug":"palatinose-un-glucide-fonctionnel-pour-une-meilleure-gestion-du-poids","status":"publish","type":"post","link":"https:\/\/www.foodmagazine.ma\/?p=615","title":{"rendered":"Palatinose : un glucide fonctionnel pour une meilleure gestion du poids"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-616\" src=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose-300x300.jpg\" alt=\"Palatinose\" width=\"300\" height=\"300\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose-300x300.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose-150x150.jpg 150w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose-768x768.jpg 768w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose-70x70.jpg 70w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2018\/05\/Palatinose.jpg 1000w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Une \u00e9tude r\u00e9cente r\u00e9alis\u00e9e par Henry et al. a compar\u00e9 les effets d\u2019une alimentation quotidienne \u00e0 faible indice glyc\u00e9mique et \u00e0 indice glyc\u00e9mique \u00e9lev\u00e9. Chez les participants ayant adopt\u00e9 le premier r\u00e9gime \u00e0 base de Palatinose, le glucide fonctionnel de Beneo, les r\u00e9sultats montrent trois am\u00e9liorations notables : un profil glyc\u00e9mique plus bas, une glyc\u00e9mie plus stable et une augmentation du br\u00fblage des graisses. Fond\u00e9e sur un mod\u00e8le crois\u00e9 et randomis\u00e9 en double aveugle, l\u2019\u00e9tude du professeur Christiani Jeyakumar Henry a \u00e9t\u00e9 men\u00e9e en collaboration avec le Clinical Nutrition Research Centre (CNRC), le Singapore Institute for Clinical Sciences (SICS), l\u2019Agency for Science, Technology and Research (A*STAR) et le Centre for Translational Medicine du National University Health System. La glyc\u00e9mie de 20 hommes a \u00e9t\u00e9 surveill\u00e9e en continu 24 heures sur 24, alors que chacun d\u2019entre eux s\u2019est vu attribuer l\u2019un des deux types de r\u00e9gime alimentaire (\u00e0 fort ou \u00e0 faible indice glyc\u00e9mique). En outre, on a mesur\u00e9 le m\u00e9tabolisme et les d\u00e9penses \u00e9nerg\u00e9tiques des participants. Les essais ont \u00e9t\u00e9 r\u00e9alis\u00e9s sur une p\u00e9riode de 42 heures afin qu\u2019ils soient repr\u00e9sentatifs de l\u2019alimentation quotidienne. La charge glyc\u00e9mique des repas a \u00e9t\u00e9 modifi\u00e9e via l\u2019ajout de saccharose pour le groupe au r\u00e9gime \u00e0 fort indice glyc\u00e9mique, et de Palatinose (isomaltulose) pour celui au r\u00e9gime \u00e0 faible indice glyc\u00e9mique. Les chercheurs se sont int\u00e9ress\u00e9s \u00e0 deux param\u00e8tres m\u00e9taboliques : la surveillance du taux de glucose en continu (enregistr\u00e9 toutes les 5 minutes pendant 42 heures) a permis de mesurer la r\u00e9ponse glyc\u00e9mique ; et la calorim\u00e9trie, afin d\u2019\u00e9valuer l\u2019oxydation des substrats, c\u2019est-\u00e0-dire le processus de production d\u2019\u00e9nergie dans les cellules \u00e0 partir des aliments consomm\u00e9s. Les r\u00e9sultats de l\u2019\u00e9tude montrent que chaque repas \u00e0 faible indice glyc\u00e9mique a permis de faire passer l\u2019oxydation de substrats des glucides aux lipides, favorisant ainsi le br\u00fblage des graisses et, \u00e0 long terme, la gestion du poids.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Une \u00e9tude r\u00e9cente r\u00e9alis\u00e9e par Henry et al. a compar\u00e9 les effets d\u2019une alimentation quotidienne \u00e0 faible indice glyc\u00e9mique et \u00e0 indice glyc\u00e9mique \u00e9lev\u00e9. Chez les participants ayant adopt\u00e9 le premier r\u00e9gime \u00e0 base de Palatinose, le glucide fonctionnel de Beneo, les r\u00e9sultats montrent trois am\u00e9liorations notables : un profil glyc\u00e9mique plus bas, une glyc\u00e9mie &hellip;<\/p>\n","protected":false},"author":1,"featured_media":616,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-615","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=615"}],"version-history":[{"count":1,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/615\/revisions"}],"predecessor-version":[{"id":617,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/615\/revisions\/617"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/616"}],"wp:attachment":[{"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}