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Effect of the ingestion of a mousse with cinnamon C. Burmannii on the postprandial blood glucose response of healthy subjects and its antioxidant power
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Advisor(s)
Abstract(s)
Background: Cinnamon has been shown to reduce postprandial glycaemia and enhance
insulin sensitivity in healthy adults.
Aims: To study the effect of C. burmannii on the postprandial blood glucose response of healthy subjects and its antioxidant capacity in a semi-solid food.
Design: Twenty four apparently healthy subjects participated in this study. They were randomly assigned in group A (reference meal) or group B (test meal). The blood glucose concentrations were measured before the ingestion of the meals and 30, 60, 90 and 120 minutes after the start of the meal. The test meal used consisted of 100 g of mousse mixed with 3 g of cinnamon.
Results: The addition of 3 g of cinnamon to the mousse had no significant effect in blood glucose response in terms of the areas under the curve (AUC) and in the different postprandial times (p>0,05). The mean Cmax was significantly lower after the ingestion of the reference meal than after the ingestion of the mousse with 3 g of C.burmannii (96 mg/dl VS 104,42 mg/dl; p=0,011). The chemical analysis showed that the mousse with 3 g of cinnamon has a much higher phenolic content and antioxidant capacity than the mousse without cinnamon.
Conclusions: The inclusion of cinnamon in the mousse increased the antioxidant capacity of this semi-solid food, however it did not reduce the postprandial glucose response in healthy subjects.
Aims: To study the effect of C. burmannii on the postprandial blood glucose response of healthy subjects and its antioxidant capacity in a semi-solid food.
Design: Twenty four apparently healthy subjects participated in this study. They were randomly assigned in group A (reference meal) or group B (test meal). The blood glucose concentrations were measured before the ingestion of the meals and 30, 60, 90 and 120 minutes after the start of the meal. The test meal used consisted of 100 g of mousse mixed with 3 g of cinnamon.
Results: The addition of 3 g of cinnamon to the mousse had no significant effect in blood glucose response in terms of the areas under the curve (AUC) and in the different postprandial times (p>0,05). The mean Cmax was significantly lower after the ingestion of the reference meal than after the ingestion of the mousse with 3 g of C.burmannii (96 mg/dl VS 104,42 mg/dl; p=0,011). The chemical analysis showed that the mousse with 3 g of cinnamon has a much higher phenolic content and antioxidant capacity than the mousse without cinnamon.
Conclusions: The inclusion of cinnamon in the mousse increased the antioxidant capacity of this semi-solid food, however it did not reduce the postprandial glucose response in healthy subjects.
Description
Dissertação para obtenção do grau de Mestre em Nutrição Clínica
Keywords
Postprandial blood Glucose Antioxidant capacity Cinnamon
Citation
Publisher
Instituto Superior de Ciências da Saúde Egas Moniz