Polyphenol-rich spice-based beverages modulated postprandial early glycaemia, appetite and PYY after breakfast challenge in healthy subjects: A randomized, single blind, crossover study

Research output: Contribution to journalArticle

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 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.

Details

Authors
Organisations
External organisations
  • University of Alcalá
  • Institut Paul-Bocuse
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Food Science
  • Nutrition and Dietetics

Keywords

  • Appetite, Glucose metabolism, PYY, Spices, UHPLC-DAD-ESI-QTOF-MS
Original languageEnglish
Pages (from-to)574-583
Number of pages10
JournalJournal of Functional Foods
Volume35
StatePublished - 2017 Aug 1
Peer-reviewedYes

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