Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder.
Purpose: This study aimed to determine whether fenugreek seed powder could reduce the glycemic response and glycemic index (GI) when added to buns and flatbreads. Methods: In a randomised, controlled crossover trial, ten healthy human subjects (five men, five women) were given 50 g glucose (referenc...
| Publicado en: | European Journal of Nutrition Vol. 55; no. 7; pp. 2275 - 2281 |
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| Autores principales: | , , |
| Formato: | research tables/charts randomized controlled trial Journal Article |
| Publicado: |
Springer Nature
Oct2016
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=118328106&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 118328106 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14366207 CR0 jtl: European Journal of Nutrition issn: 14366207 maglogo: N pubinfo: dt: Oct2016 vid: 55 iid: 7 pid: 237 pub: Springer Nature place: New York, New York artinfo: ui: 118328106 118328106 118328106 10.1007/s00394-015-1037-4 118328106 ppf: 2275 ppct: 6 formats: fmt: @attributes: type: P tig: atl: Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder. aug: au: Robert, Sathyasurya Ismail, Aziz Rosli, Wan affil: Dietetics Program, School of Health Sciences, Health Campus , Universiti Sains Malaysia , 16150 Kubang Kerian, Kota Bharu Malaysia sug: subj: Spices Plant Extracts Pharmacodynamics Blood Glucose Glycemic Index Bread Food, Fortified Human Malaysia Randomized Controlled Trials Random Assignment Intervention Trials Funding Source Pretest-Posttest Design Postprandial Period Taste Evaluation Summated Rating Scaling Statistical Significance Male Female Young Adult Adult Middle Age Body Mass Index Evaluation Data Analysis Software Analysis of Variance Repeated Measures Post Hoc Analysis P-Value Descriptive Statistics Nutritive Value Evaluation Adult: 19-44 years Middle Aged: 45-64 years Male Female ab: Purpose: This study aimed to determine whether fenugreek seed powder could reduce the glycemic response and glycemic index (GI) when added to buns and flatbreads. Methods: In a randomised, controlled crossover trial, ten healthy human subjects (five men, five women) were given 50 g glucose (reference food, twice); buns (0 and 10 % fenugreek seed powder); and flatbreads (0 and 10 % fenugreek seed powder) on six different occasions. Finger prick capillary blood samples were collected at 0, 15, 30, 45, 60, 90 and 120 min after the start of the meal. The palatability of the test meals was scored using Likert scales. Results: The incremental areas under the glucose curve value of buns and flatbreads with 10 % fenugreek (138 ± 17 mmol × min/L; 121 ± 16 mmol × min/L) were significantly lower than those of 0 % fenugreek bun and flatbreads (227 ± 15 mmol × min/L; 174 ± 14 mmol × min/L, P = <0.01). Adding 10 % fenugreek seed powder reduced the GI of buns from 82 ± 5 to 51 ± 7 ( P < 0.01) and to the GI of flatbread from 63 ± 4 to 43 ± 5 ( P < 0.01). Conclusions: These results suggest that replacing 10 % of refined wheat flour with fenugreek seed powder significantly reduces the glycemic response and the GI of buns and flatbreads. Thus, fenugreek powder may be a useful functional ingredient to reduce postprandial glycemia. pubtype: Academic Journal doctype: research tables/charts randomized controlled trial Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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