Fibrake, le 5 fibre
che riducono l'indice glicemico degli alimenti

Fibrake è un gruppo di 5 fibre, ideato da New Penta, che riducono l'indice
glicemico degli alimenti frenando l'ingresso dei carboidrati nel sangue.
Fibrake contiene inulina, guar, psillio, fibra di frumento, GOS ed è disponibile
in bustina, da utilizzare prima dei pasti principali, o contenuto dei grissini Golight.

Fibrake riduce:
• la trasformazione dei carboidrati in tessuto adiposo
• l'eccessiva caduta glicemica post insulinica (sotto 1g/L)
• la sensazione di fame

*Nutr Metab Cardiovasc. Dis. 2008 Nov;18(9):602-5.

°Croat Med J. 2008. Dec;49(6):772-82

Letteratura essenziale

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8) Mitchell HL. The glycemic index concept in action. Am J Clin Nutr. 2008 Jan;87(1):244S-6S

9) Monro JA, Shaw M. Glycemic impact, glycemic glucose equivalents, glycemic index, and glycemic load: definitions, distinctions, and implications. Am J Clin Nutr. 2008 Jan;87(1):237S-43S.

10) Livesey G, Taylor R, Hulshof T, Howlett J. Glycemic response and health a systematic review and meta-analysis: the database, study characteristics, and macronutrient intakes. Am J Clin Nutr. 2008 Jan; 87(1):223S-36S.

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12) van Dam RM, Seidell JC. Carbohydrate intake and obesity. Eur J Clin Nutr. 2007 Dec;61 Suppl 1:S75-99.

13) De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.        Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread. Br J Nutr. 2007 Dec; 98(6):1196-205.

14) Feldeisen SE, Tucker KL. Nutritional strategies in the prevention and treatment of metabolic syndrome. Appl Physiol Nutr Metab. 2007 Feb;32(1):46-60.

15) Jenkins DJ, Kendall CW, Josse AR, Salvatore S, Brighenti F, Augustin LS, Ellis PR, Vidgen E, Rao AV. Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals. J Nutr. 2006 Dec; 136(12):2987-92.

16) Musick T, Cymet TC. Carbohydrate and calories: it is not what we used to think. Compr Ther. 2006 Spring; 32(1):47-50.

17) Daly M. Sugars, insulin sensitivity, and the postprandial state. Am J Clin Nutr. 2003         Oct;78(4):865S-872S.

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19) Ludwig DS. Dietary glycemic index and obesity. J Nutr. 2000 Feb;130(2S Suppl):280S