Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects : A randomized, single blind, crossover study
Cindya Zanzer, Yoghatama LU ; Plaza, Merichel LU ; Dougkas, Anestis LU ; Turner, Charlotta LU
; Björck, Inger
LU
and Östman, Elin
LU
(2017)
In Journal of Functional Foods
35.
p.574-583
- Abstract
Spices are rich in distinct polyphenols which might act on the gut by inhibiting glucose uptake and modulating appetite responses. To investigate this hypothesis, healthy adults were randomly assigned to receive isovolumetric (220 ml) spice-based (contained total polyphenol concentration to 185 mg gallic-acid equivalents) or control beverages followed by a standard bread breakfast containing 50 g available carbohydrates in a cross-over trial. Postprandial glucose, insulin, PYY and appetite responses were evaluated. Ultra-high-performance liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UHPLC-DAD-ESI-QTOF-MS) was used for polyphenols profiling. Cinnamon and turmeric lowered early blood glucose... (More)
Spices are rich in distinct polyphenols which might act on the gut by inhibiting glucose uptake and modulating appetite responses. To investigate this hypothesis, healthy adults were randomly assigned to receive isovolumetric (220 ml) spice-based (contained total polyphenol concentration to 185 mg gallic-acid equivalents) or control beverages followed by a standard bread breakfast containing 50 g available carbohydrates in a cross-over trial. Postprandial glucose, insulin, PYY and appetite responses were evaluated. Ultra-high-performance liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UHPLC-DAD-ESI-QTOF-MS) was used for polyphenols profiling. Cinnamon and turmeric lowered early blood glucose increment up to 45 min compared to control. Turmeric increased p-PYY and lowered ‘desire to eat’ and ‘prospective consumption (quantity of food wanted to it)’ compared to control. By offering appetite modulation and glucose lowering effects, certain spices (e.g. turmeric and cinnamon) may be important in lowering cardiometabolic risk.
(Less)
- author
- Cindya Zanzer, Yoghatama
LU
; Plaza, Merichel
LU
; Dougkas, Anestis
LU
; Turner, Charlotta
LU
; Björck, Inger
LU
and Östman, Elin
LU
- organization
- publishing date
- 2017-08-01
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Appetite, Glucose metabolism, PYY, Spices, UHPLC-DAD-ESI-QTOF-MS
- in
- Journal of Functional Foods
- volume
- 35
- pages
- 10 pages
- publisher
- Elsevier
- external identifiers
-
- wos:000406080900063
- scopus:85020924038
- ISSN
- 1756-4646
- DOI
- 10.1016/j.jff.2017.06.016
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- d4c21166-7e47-40ac-b44b-bfecb05723aa
- date added to LUP
- 2017-07-26 12:30:02
- date last changed
- 2025-01-07 17:48:19
@article{d4c21166-7e47-40ac-b44b-bfecb05723aa,
abstract = {{<p>Spices are rich in distinct polyphenols which might act on the gut by inhibiting glucose uptake and modulating appetite responses. To investigate this hypothesis, healthy adults were randomly assigned to receive isovolumetric (220 ml) spice-based (contained total polyphenol concentration to 185 mg gallic-acid equivalents) or control beverages followed by a standard bread breakfast containing 50 g available carbohydrates in a cross-over trial. Postprandial glucose, insulin, PYY and appetite responses were evaluated. Ultra-high-performance liquid chromatography coupled to electrospray quadrupole time-of-flight mass spectrometry (UHPLC-DAD-ESI-QTOF-MS) was used for polyphenols profiling. Cinnamon and turmeric lowered early blood glucose increment up to 45 min compared to control. Turmeric increased p-PYY and lowered ‘desire to eat’ and ‘prospective consumption (quantity of food wanted to it)’ compared to control. By offering appetite modulation and glucose lowering effects, certain spices (e.g. turmeric and cinnamon) may be important in lowering cardiometabolic risk.</p>}},
author = {{Cindya Zanzer, Yoghatama and Plaza, Merichel and Dougkas, Anestis and Turner, Charlotta and Björck, Inger and Östman, Elin}},
issn = {{1756-4646}},
keywords = {{Appetite; Glucose metabolism; PYY; Spices; UHPLC-DAD-ESI-QTOF-MS}},
language = {{eng}},
month = {{08}},
pages = {{574--583}},
publisher = {{Elsevier}},
series = {{Journal of Functional Foods}},
title = {{Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects : A randomized, single blind, crossover study}},
url = {{http://dx.doi.org/10.1016/j.jff.2017.06.016}},
doi = {{10.1016/j.jff.2017.06.016}},
volume = {{35}},
year = {{2017}},
}