4.7 Article

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

Journal

JOURNAL OF FUNCTIONAL FOODS
Volume 35, Issue -, Pages 574-583

Publisher

ELSEVIER
DOI: 10.1016/j.jff.2017.06.016

Keywords

Spices Glucose metabolism; PYY; Appetite; UHPLC-DAD-ESI-QTOF-MS

Funding

  1. Swedish Nutrition Foundation
  2. Spanish Ministry of Economy and Competitiveness (MINECO) [IJCI-2014-22143]
  3. Antidiabetic Food Centre, VINNOVA VINN Excellence Centre at Lund University [2013/38]

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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 gallicacid 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 pPYY 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. (C) 2017 Elsevier Ltd. All rights reserved.

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