Berries modify the postprandial plasma glucose response to sucrose in healthy subjects
| Autor: | Riitta Törrönen, Kyllikki Kilpi, Elina J. Hautaniemi, Leo Niskanen, Essi Sarkkinen, Niina Tapola |
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| Rok vydání: | 2009 |
| Předmět: |
Blood Glucose
Male Sucrose Medicine (miscellaneous) Blood sugar Biological Transport Active Berry Intestinal absorption chemistry.chemical_compound Eating Blood plasma Dietary Carbohydrates Humans Food science Meal Nutrition and Dietetics Cross-Over Studies Chemistry Sodium Carbohydrate Postprandial Period Kinetics Postprandial Intestinal Absorption Fruit Female Blood Chemical Analysis |
| Zdroj: | The British journal of nutrition. 103(8) |
| ISSN: | 1475-2662 |
| Popis: | Sucrose increases postprandial blood glucose concentrations, and diets with a high glycaemic response may be associated with increased risk of obesity, type 2 diabetes and CVD. Previous studies have suggested that polyphenols may influence carbohydrate digestion and absorption and thereby postprandial glycaemia. Berries are rich sources of various polyphenols and berry products are typically consumed with sucrose. We investigated the glycaemic effect of a berry purée made of bilberries, blackcurrants, cranberries and strawberries, and sweetened with sucrose, in comparison to sucrose with adjustment of available carbohydrates. A total of twelve healthy subjects (eleven women and one man, aged 25–69 years) with normal fasting plasma glucose ingested 150 g of the berry purée with 35 g sucrose or a control sucrose load in a randomised, controlled cross-over design. After consumption of the berry meal, the plasma glucose concentrations were significantly lower at 15 and 30 min (P P P P = 0·002) after ingestion of the berry meal. There was no statistically significant difference in the 3 h area under the glucose response curve. These results show that berries rich in polyphenols decrease the postprandial glucose response of sucrose in healthy subjects. The delayed and attenuated glycaemic response indicates reduced digestion and/or absorption of sucrose from the berry meal. |
| Databáze: | OpenAIRE |
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