https://www.selleckchem.com/pr....oducts/GDC-0980-RG74
This pilot study investigated the effects of chilling and reheating a pasta-based meal on the postprandial glycaemic response. In this single-blind crossover study, 10 healthy volunteers consumed identical pasta meals (pasta, olive oil, and tomato sauce), served either freshly prepared, chilled, or chilled/reheated, on three separate randomised occasions. Capillary blood samples were taken for two hours postprandially. A significant difference in glucose Incremental Area Under the Curve was observed (p = 0.006), with the greates
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