Polyphenol-rich curry made with mixed spices and vegetables benefits glucose homeostasis in Chinese males (Polyspice Study): a dose-response randomized controlled crossover trial
| Autor: | Melvin Khee-Shing Leow, Sze Han Lee, Siok Ching Chia, Christiani Jeyakumar Henry, Sumanto Haldar, Joseph Lim, Eric Chun Yong Chan |
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| Přispěvatelé: | Lee Kong Chian School of Medicine (LKCMedicine) |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Adult Blood Glucose Male China Calorie medicine.medical_treatment Medicine (miscellaneous) 030209 endocrinology & metabolism Excretion 03 medical and health sciences chemistry.chemical_compound Young Adult 0302 clinical medicine Vegetables Glucose homeostasis Medicine Homeostasis Humans Insulin Medicine [Science] Food science Spices Triglycerides Meal 030109 nutrition & dietetics Nutrition and Dietetics Cross-Over Studies Triglyceride Dose-Response Relationship Drug business.industry Polyphenols Curry Postprandial Period Crossover study Postprandial chemistry business |
| Zdroj: | European journal of nutrition. 58(1) |
| ISSN: | 1436-6215 |
| Popis: | Purpose: To investigate acute effects of two doses of a polyphenol-rich curry made with seven different spices and four base vegetables, eaten with white rice, on 24 h glucose response, postprandial insulinemia, triglyceridemia and 24 h urinary total polyphenol excretion (TPE). Methods: Randomized, controlled, dose–response crossover trial in healthy, Chinese men [n = 20, mean ± standard deviation (SD) age 23.7 ± 2.30 years, BMI 23.0 ± 2.31 kg/m2] who consumed test meals matched for calories, macronutrients and total vegetables content, consisting either Dose 0 Control (D0C) or Dose 1 Curry (D1C) or Dose 2 Curry (D2C) meal. 24 h glucose concentration was measured using continuous glucose monitoring (CGM), together with postprandial plasma insulin and triglyceride for up to 7 h. Total polyphenol content (TPC) of test meals and urinary TPE were measured using the Folin–Ciocalteu assay. Results: TPC for D0C, D1C and D2C were 130 ± 18, 556 ± 19.7 and 1113 ± 211.6 mg gallic acid equivalent (GAE) per portion served, respectively (p |
| Databáze: | OpenAIRE |
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