Reduction of postprandial blood glucose in healthy subjects by buns and flatbreads incorporated with fenugreek seed powder.
Eur J Nutr
; 55(7): 2275-80, 2016 Oct.
Article
em En
| MEDLINE
| ID: mdl-26358163
ABSTRACT
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.Palavras-chave
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Base de dados:
MEDLINE
Assunto principal:
Glicemia
/
Extratos Vegetais
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Trigonella
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Dieta
Tipo de estudo:
Clinical_trials
Idioma:
En
Revista:
Eur J Nutr
Ano de publicação:
2016
Tipo de documento:
Article
País de afiliação:
Malásia