University Studies
Farine Varvello & CO, in collaboration with the University of Bologna, has developed an enzymatic catalysis technology capable of breaking down the plant matrices of wheat bran and maximizing the bioavailability of soluble fibers that would otherwise be unusable by the body.
UNIVERSITY OF BOLOGNA
Enzymatic catalysis technology for the production of special flours
Farina Intera is a flour source of soluble fibers that allow for a reduced glycemic impact.
However, the majority of arabinoxylans (the primary soluble fiber in cereals) are not naturally bioavailable in wheat flour, as they are closely connected to cellulose and lignin.
Daily health and taste at the table
True well-being is built on small daily gestures.
Farina Intera is an unrefined flour, not only because it is good and natural, but also because it is ideal for making all your recipes light: bread, focaccia, pizza, cakes, and cookies will be a success!
STUDIES BY THE UNIVERSITY OF PAVIA
The reduction of postprandial blood glucose levels in healthy and overweight individuals.
The University of Pavia (Department of Internal Medicine and Medical Therapy) conducted a study on the effects of white bread, made with flour containing soluble fiber rich in bioavailable arabinoxylans, on postprandial blood glucose levels in normoglycemic subjects. Consumption of Farina Intera bread significantly reduced postprandial blood glucose levels in healthy subjects.
The research was also extended to overweight patients: Randomized clinical trial on the metabolic effects of bread containing soluble fiber vs. white bread in overweight non-diabetic patients in a steady metabolic state. The results of the study show a significant reduction in the HOMA index* in the group of subjects who consumed Farina Intera toast for one month compared to subjects who consumed toast made with 00 flour, thus demonstrating that the consumption of soluble fiber has benefits on risk factors associated with insulin resistance.
* HOMA is an index used to assess insulin resistance, a condition in which insulin is unable to exert its action due to a numerical or functional deficiency of receptors, in hypoglycemia in obese patients and in metabolic syndrome. HOMA is based on a mathematical model that considers fasting serum glucose and insulin concentrations.
Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects
Anna Giulia Falchi, MD, Ilaria Grecchi, MSc, Chiara Muggia, MD, Giuseppina Palladini, MSc, & Stefano Perlini, MD
Our Hours
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Saturday and Sunday
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Farina Intera® is a product:
FARINE VARVELLO & CO. S.r.l.
Piazza Castello, 2
20121 Milano
Corso Vittorio Emanuele II, 36
29121 Piacenza (PC)
T. +39.0523.384640
F. +39.0523.1734941
marketing@farinevarvello.com
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For any information or request, do not hesitate to contact us.