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Metabolic Changes Induced by Genetically Modified Potatoes

2014-08-27 03:20:15 | BioPortfolio

Summary

Starches from genetically modified potatoes, which differed in terms of amylose, amylopectin and phosphate content, were tested in a human randomized controlled trial.

Study Design

Allocation: Randomized, Control: Placebo Control, Intervention Model: Single Group Assignment, Masking: Single Blind (Subject), Primary Purpose: Basic Science

Conditions

Glucose Metabolism

Intervention

Genetically modified potatoes

Location

Charité, Dept. of Endocrinology, Diabetes and Nutrition
Berlin
Germany
12200

Status

Recruiting

Source

Charite University, Berlin, Germany

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:20:15-0400

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Medical and Biotech [MESH] Definitions

Peptide hormones that cause an increase in the absorption of GLUCOSE by cells within organs such as LIVER, MUSCLE and ADIPOSE TISSUE. During normal metabolism insulins are produced by the PANCREATIC BETA CELLS in response to increased GLUCOSE. Natural and chemically-modified forms of insulin are also used in the treatment of GLUCOSE METABOLISM DISORDERS such as DIABETES MELLITUS.

Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).

Maintenance of a constant blood glucose level by perfusion or infusion with glucose or insulin. It is used for the study of metabolic rates (e.g., in glucose, lipid, amino acid metabolism) at constant glucose concentration.

An ester of glucose with phosphoric acid, made in the course of glucose metabolism by mammalian and other cells. It is a normal constituent of resting muscle and probably is in constant equilibrium with fructose-6-phosphate. (Stedman, 26th ed)

Pathological conditions in which the BLOOD GLUCOSE cannot be maintained within the normal range, such as in HYPOGLYCEMIA and HYPERGLYCEMIA. Etiology of these disorders varies. Plasma glucose concentration is critical to survival for it is the predominant fuel for the CENTRAL NERVOUS SYSTEM.

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