Findings from Gourgue et al. (1992) and Ou et al. (2001) demonstrated that dietary fibres could retard a-amylase activity by capsulating starch and enzyme, and even inhibiting the enzyme. All these results imply that the apparent effects, on glucose-adsorption and amylase inhibition, of the FRFs might create a concerted function in decreasing the absorption rate of glucose and the concentration of postprandial serum glucose.