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Wolever, T.M.S., Vorster, H.H., Bjorck, I., Brand Miller, J., Brighenti, F., Mann, J.I., Ramdath, D.D., Granfeldt, Y., Holt, S., Perry, T.L., Venter, C. and Wu, X.M. (2003) Determination of the Glycemic Index of Foods: Interlaboratory Study. European Journal of Clinical Nutrition, 57, 475-482.
https://doi.org/10.1038/sj.ejcn.1601551

has been cited by the following article:

• TITLE: Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (Cocos nucifera L.) WAT, MYD and PB121+

  AUTHORS: Akpro Lathro Anselme, Gbogouri Grodji Albarin, Konan Konan Jean-Louis, Gbakayoro Jean Brice, Nemlin Gnopo Jean

  KEYWORDS: Glycemic Index, Brown Sugar, White Sugar, Coconut Water Sugar, Glycemic Response

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.6 No.8, August 30, 2018

  ABSTRACT: In order to do a best stipulation on her consumption, it is necessary to know if a food provoke faintly, fairly or highly the glyceamia. The aim of this work was to evaluate the glycemic index of coconut water sugar from three coconuts varieties. So, with a cohort of 15 people, a capillary blood was collect after sugar ingestion and the glycaemia read directly on a glucometer. The result showed that the brown and white sugar from coconut sugar can be classified as low glycemic index food. Also, the glycemic indexes of white coconut water sugar are 2 to 3 more lower than that the brown sugar. The glycemic indexes of sugars vary according to the variety of coconut used. The sugars of the coconut palm (MYD) are more hyper-glycemic than those of the hybrid (PB121+) which is more hyperglycemic than the sugars of the coconut palm (WAT). Thus, with a controlled consumption, the coconut water sugars could be the sugars that are best for the health of the healthy and diabetic populations because it raises slightly the postprandial glucose.