Microwaving released more polyphenols from black quinoa grains with hypoglycemic effects compared with traditional cooking methods.

Yu ZhangYu YanWanqi LiKai HuangSen LiHongwei CaoXiao Guan

Published in: Journal of the science of food and agriculture (2022)

Collectively, our data suggested that microwaving could be an ideal method to cook quinoa in regards of its polyphenols in management of postprandial blood glucose. © 2022 Society of Chemical Industry.

Keyphrases

blood glucose
glycemic control
blood pressure
electronic health record
type diabetes
big data
machine learning
metabolic syndrome
weight loss
artificial intelligence
data analysis