Polygonum cognatum Powder as a Functional Ingredient: Improving Nutritional Quality and Reducing Glycemic Index of Gluten-free and Wheat-based Crackers.

A highly significant negative correlation was observed between eGI and total phenolic content ( r = − 0.96), as well as free ( r = − 0.94) and bound phenolics ( r = − 0.95), indicating that phenolic compounds played a key role in reducing starch digestibility.

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