Table 2 Glucose release and starch fraction after in vitro digestion.

From: Effects of incorporating green leafy vegetables with meals on starch and lipid digestibility under simulated gastrointestinal digestion

Type	Sample	Vegetable portion	AUC for glucose (mg glucose × min/ g sample)	Starch fraction			Type	Sample	Vegetable portion	AUC for glucose (mg glucose × min/ g sample)	Starch fraction
Type	Sample	Vegetable portion	AUC for glucose (mg glucose × min/ g sample)	%RDS	%SDS	%US	Type	Sample	Vegetable portion	AUC for glucose (mg glucose × min/ g sample)	%RDS	%SDS	%US
Asteraceae family	Meal	N.A.	100.0 ± 6.9^a	4.5 ± 0.6^a	18.0 ± 1.5^a	77.6 ± 1.9^a	Brassicaceae family	Meal	N.A.	100.0 ± 8.8^a	6.8 ± 1.5^a	22.9 ± 2.0^a	70.3 ± 2.5^a
	MC	0.5	81.4 ± 4.6^b	3.9 ± 0.3^ab	17.9 ± 0.8^a	78.2 ± 1.1^a		MCB	0.5	71.6 ± 7.5^b	4.7 ± 0.8^ab	17.2 ± 3.9^ab	78.1 ± 4.3^ab
		1.0	79.0 ± 4.7^b	2.7 ± 0.5^b	11.1 ± 1.9^b	86.2 ± 2.2^b			1.0	73.4 ± 5.4^b	3.3 ± 0.1^b	15.3 ± 1.4^b	81.4 ± 1.6^b
		1.5	71.5 ± 6.7^b	2.5 ± 0.6^b	10.4 ± 2.1^b	87.0 ± 2.5^b			1.5	66.7 ± 2.5^b	2.7 ± 0.5^b	13.0 ± 0.4^b	84.3 ± 0.8^b
	MG	0.5	82.5 ± 4.5^b	4.1 ± 0.7^a	17.6 ± 0.5^a	78.3 ± 1.1^a		MCL	0.5	73.2 ± 5.0^b	5.4 ± 0.7^ab	21.5 ± 1.5^a	73.1 ± 1.4^a
		1.0	69.9 ± 6.3^b	2.8 ± 0.7^ab	10.2 ± 1.2^b	87.1 ± 1.7^b			1.0	76.9 ± 9.9^b	3.0 ± 0.5^b	15.6 ± 2.1^b	81.4 ± 2.3^b
		1.5	66.8 ± 2.0^b	1.9 ± 0.6^b	9.9 ± 0.7^b	88.2 ± 0.5^b			1.5	68.8 ± 3.4^b	3.6 ± 0.4^b	11.4 ± 1.3^b	85.1 ± 0.9^b
	MR	0.5	81.1 ± 8.1^b	3.8 ± 0.8^ab	15.8 ± 1.8^ab	80.4 ± 2.0^ab		MB	0.5	74.8 ± 5.6^b	5.4 ± 0.6^ab	20.5 ± 2.5^a	74.2 ± 2.9^a
		1.0	76.5 ± 2.3^b	2.4 ± 0.5^b	12.0 ± 0.9^bc	85.6 ± 0.9^bc			1.0	72.6 ± 6.5^b	3.5 ± 0.6^b	13.9 ± 0.7^b	82.6 ± 1.2^b
		1.5	62.6 ± 5.0^b	2.3 ± 0.3^b	10.6 ± 1.6^c	87.1 ± 1.8^c			1.5	63.1 ± 3.8^b	2.6 ± 0.4^b	11.2 ± 1.4^b	86.2 ± 1.3^b
	ML	0.5	83.3 ± 6.8^a	4.1 ± 0.7^a	17.8 ± 1.2^a	78.0 ± 1.8^a		MCCB	0.5	76.3 ± 4.4^b	5.0 ± 0.5^ab	22.9 ± 1.8^a	72.1 ± 2.2^a
		1.0	78.7 ± 4.2^ab	3.1 ± 0.5^ab	12.8 ± 1.0^b	84.1 ± 1.2^b			1.0	74.2 ± 3.2^b	4.4 ± 0.8^ab	12.7 ± 0.2^b	83.0 ± 0.9^b
		1.5	56.7 ± 9.8^b	1.8 ± 0.4^b	8.3 ± 1.6^c	89.8 ± 1.8^c			1.5	61.7 ± 5.6^b	2.8 ± 0.3^b	10.4 ± 1.0^b	86.7 ± 1.3^b

Data are presented as mean ± S.E.M., (n = 4). Values with different superscript letters within each column indicate significant differences (p < 0.05). N.A.: not analyzed, MC: meal + cos, MG: meal + green oak, MR: meal + red oak, ML: meal + loose leaf, MCB: meal + cabbage, MCL: meal + cauliflower, MB: meal + broccoli, MCCB: meal + Chinese cabbage, AUC: area under the curve, %RDS: the percentage of rapidly digestible starch, %SDS: the percentage of slowly digestible starch, %US: the percentage of undigestible starch.

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Table 2 Glucose release and starch fraction after in vitro digestion.

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