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Demonstrates glycemic modulation in bread and pasta through polyphenol-macronutrient interactions, highlighting food structure's role.
These findings support the design of functional foods that modulate postprandial glycemic response by leveraging polyphenol-macronutrient interactions. Furthermore, this study emphasizes the importance of food matrix structure, processing conditions, and polyphenol stability in achieving effective glycemic modulation.
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Guzman et al. (2026) studied this question.
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