Imperial College London
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DrKaterinaPetropoulou

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Research Fellow
 
 
 
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Contact

 

+44 (0)7428 732 523katerina.petropoulou12 CV

 
 
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Location

 

Commonwealth BuildingCommonwealth BuildingHammersmith Campus

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Summary

 

Publications

Citation

BibTex format

@inbook{Petropoulou:2017,
author = {Petropoulou, K and Salt, L and Warren, F and Domoney, C and Wilde, P and Frost, G},
booktitle = {Legumes for Global Food Security},
pages = {129--156},
title = {A seed trait studied by gregor mendel in pisum Sativum L. (PEA): Potential prevention of type 2 diabetes},
year = {2017}
}
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RIS format (EndNote, RefMan)

TY  - CHAP
AB  - Pulses have been attracting much interest in recent years from academia, industry and the general public. The attraction has been driven largely by the health benefits that pulses offer compared with refined, processed cereal based foods, coupled with the clear low environmental impact of these crops [1, 2]. Although the consumption of pulses is only a small fraction of that of staple crops such as wheat, maize and rice, the popularity of pulse foods is increasing, particularly in developed countries [3]. In the UK, consumer trends are moving towards a more varied diet, bringing in alternative sources of protein, carbohydrate and micronutrients and a move away from conventional cereals. Although some of these trends are based upon little or no rigorous scientific evidence, there are some clear health benefits associated with consumption of certain pulses. In this article, we will describe one such benefit that is the focus of a collaborative research programme which aims to improve our knowledge from basic plant science and genetics, through processing and consumption of foods and the physiological basis of associated health benefits. The programme aims to study how the type of starch contained in naturally occurring variants of pea seeds can help prevent the onset of type 2 diabetes. The specific aim is to understand how, through manipulating starch biosynthesis, the amount of fermentable carbohydrates reaching the bacterial community in the human colon might be increased. Fermentation of this carbohydrate is thought to produce metabolites which improve our ability to control blood sugar levels.
AU  - Petropoulou,K
AU  - Salt,L
AU  - Warren,F
AU  - Domoney,C
AU  - Wilde,P
AU  - Frost,G
EP  - 156
PY  - 2017///
SN  - 9781536122657
SP  - 129
TI  - A seed trait studied by gregor mendel in pisum Sativum L. (PEA): Potential prevention of type 2 diabetes
T1  - Legumes for Global Food Security
ER  -
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