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Method of lowering Glycaemic Index of foods
Method of lowering Glycaemic Index of foods
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机译:降低食品血糖指数的方法
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摘要
A method of delaying digestion by an animal or a human of carbohydrates in food, comprising administering an effective amount of one or more flavonoids to the animal or human in conjunction with the food, wherein the flavonoids are selected from luteolin, apigenin, tricin and their pharmaceutically acceptable analogues and derivatives.
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