On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro
It has been observed that bread containing lactic acid produced during the sourdough fermentation or added directly, has the ability to lower the postprandial glucose and insulin responses in humans. The main objective of the present work was to evaluate the possible mechanisms for a lowered glucose response to bread containing lactic acid, and to determine whether the same phenomenon also occurs