关键词: 坚果, 油籽, 豆浆, 血糖反应, 抗氧化

Abstract: In this study, nine homogenized seed/nut milks were prepared from soybeans alone and in combination with almond, black sesame or flaxseed. Their antioxidant compositions and inhibitory rates on digestive enzymes activities were assessed. Postprandial blood glucose levels of 13 healthy adults after consuming each seed/nut milk together with white bread were measured. Results indicated that glycemic index of each seed/nut milk combined with white bread ranged from 49 (for strong flaxseed + soymilk) to 69. Total phenol and tannin contents, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity and ferric reducing/antioxidant power (FRAP) were significantly negatively correlated with glycemic index, the incremental area under the curve (iAUC)0–60 min and iAUC0–120 min, glycemic peak, and mean amplitude of glycemic excursions at 180 min postprandial (MAGE180) (P < 0.01). In conclusion, flaxseed + soymilk has the strongest inhibitory effect on postprandial blood glucose, which may be related to the presence of antioxidants.

Key words: nuts, oilseeds, soybean milk, glycemic response, antioxidant