Effect of special types of bread with select herbal components on postprandial glucose levels in diabetic patients

Figure 2 Mean glucose levels and mean glucose change (in mmol/L) after the consumption of rye bread and the special type of bread with TopiGluk^® in diabetes mellitus type 2 patients and healthy subjects. A: Absolute values of glucose in diabetic patients; B: Glucose change from baseline in diabetic patients; C: Absolute values of glucose in healthy subjects; D: Glucose change from baseline in healthy subjects. ^aP < 0.05.