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您的检索式：作者名="Dayani Pavalakumar"
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| 1 | Ceylon cinnamon:a versatile ingredient for futuristic diabetes management显示文摘Cinnamon has been used for centuries as a flavor ingredient and for medicinal purposes.It is known to reduce the risk of cancers,hyperlipidemia,and hyperglycemia due to the presence of a variety of functional active compounds.Major active components available in Cinnamon are cinnamaldehyde,cinnamyl acetate,cinnamyl alcohol,eugenol,tannin,methyl-hydroxy chalcone polymer(MHCP),cinnamic acid,camphor,etc.Among the commonly cultivated cinnamon species;Cinnamon verum or Cinnamomum zeylanicum,known as Ceylon cinnamon,has been identified as superior in beneficial active compound composition compared to its counterpart C.cassia.Various parts of the cinnamon plant such as bark,roots,and leaves contain different compositions of active compounds.Hence,their extractions are in medicinal use.Cinnamon oils and oleoresins are frequently used in the food industry due to their flavor and health benefits.Cinnamon is proven to reduce low-density lipoprotein and serum triglyceride contents effectively.High antioxidant properties are assumed to reduce the risk of cancers of various types.The antimicrobial properties of cinnamon extracts are often considered in Asian endemic medicinal treatments and are clinically proven.Among all,the remarkable ability of cinnamon in increasing insulin sensitivity and thereby,reducing the risk of type 2 diabetes has is a highlight. | Bhashika Sithijanee Senevirathne Madhura Arunoda Jayasinghe Dayani Pavalakumar Chamath Gayan Siriwardhana | 2022 | Journal of Future Foods2022，2，2： | 0 |
| 2 | Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people显示文摘This study mainly compare glycaemic responses of a control yoghurt(typical dairy yoghurt)against two novel yoghurt products with added spices oleoresins(Cinnamon yoghurt-Cinnamomum zeylanicum,turmeric yoghurt-Curcuma longa)using 16 healthy volunteers in a randomized crossover study.Blood glucose concentrations were measured at fasting state and 30,45,60,90,120 min following the ingestion,using a Blood Glucose Monitoring System and blood glucose response curves were plotted.Nutritional and physicochemical properties were also compared and no significant differences(P>0.05)were observed between novel yoghurts and the control within the storage period.Significant reductions in peak blood glucose concentration and area under the curve(AUC)(P<0.05)for both novel products compared to standard dairy yoghurt was observed;revealing the reduction of glycaemic impact by spice ingredients.Peak reductions of glucose concentration for cinnamon yoghurt was 9.61%,for turmeric yoghurt was 9.26%;they were considerably lower compared to the control.Mean peak serum glucose concentration for control,cinnamon yoghurt and turmeric yoghurt were(113.38±6.39),(102.50±6.00),(102.88±5.38)mg/dL respectively and mean AUC were(11951±523),(11012±611),(10941±530)(mg/dL)·min respectively.Hence novel yoghurt products are proven to be excellent sources in reducing postprandial blood glucose responses.©2021 Beijing Academy of Food Sciences.yoghuart products sae proven to be excellent sources in reducing postprandial blood ghncose Tesponses. | Dayani Pavalakumar Madhura Jayasinghe Maharsha Edirisinghe Isuru Wijesekara Subhashinie Senadheera | 2021 | Journal of Future Foods2021，1，1： | 0 |
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