Healthy
Conditions
Keywords
Spices, Herbs, Functional food, Cardiometabolic risk, Metabolic syndrome, Inflammation, Appetite, Gut hormone
Brief summary
The purpose of the study is to investigate how herbs and spices affect acute/postprandial glucose and insulin responses, inflammatory markers, appetite control peptides, antioxidative capacity, as well as subjective appetite ratings (VAS-visual analogue scales) in healthy volunteers. We hypothesize that certain herbs and spices added to a standardized meal will improve postprandial glucose tolerance and other metabolic biomarkers in healthy volunteers, compared with a similar meal without the corresponding plant materials.
Detailed description
The aims of the study is to investigate whether consumption of preload isovolumetric (220 ml) spice-based beverages contained total polyphenol concentration to 185 mg gallic-acid equivalents followed by white wheat bread challenge (contained 50 g available carbohydrate) might affect postprandial glucose metabolism, inflammatory markers, appetite-related gut hormones, plasma antioxidant capacity, as well as appetite sensations in healthy subjects.
Interventions
DIETARY_SUPPLEMENTSpices 1
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
DIETARY_SUPPLEMENTSpices 2
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
DIETARY_SUPPLEMENTSpices 3
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 3. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
DIETARY_SUPPLEMENTHerbs 1
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
DIETARY_SUPPLEMENTHerbs 2
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
DIETARY_SUPPLEMENTControl drink
As a control, subjects are asked to consume 200 ml control drinks. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
Sponsors
Anti-Diabetic Food Centre
Lund University
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
BASIC_SCIENCE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* Healthy males and females * Signed informed consent * BMI 20 - 28 kg/m2 with weight change \<3 kg latest 2 months) * Must be able to accept herbs and spices
Exclusion criteria
* Below 18 years * Uncomfortable speaking English and/or difficulties in understanding spoken English * Smoking or using snuff * Vegetarian or vegan * Stressed by venous blood sampling or previous experience of being difficult to cannulate * Receiving any drug treatment that may influence the study outcomes * Pregnancy or breastfeeding
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Changing on blood glucose concentration after treatment with herbs and spices | Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. | The capillary blood samples will be taken for blood glucose analysis |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Changing on subjective appetite ratings after treatment with herbs and spices | Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. | Appetite will be assessed using standard subjective 100 mm VAS (visual analogue scale) at time intervals throughout each visit |
| Changing on metabolic biomarkers after treatment with herbs and spices | Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. | The venous blood samples will be taken for insulin, inflammatory markers (i.e. interleukin-6, interleukin-8, tumor necrosis factor-alpha, necrosis factor kappa-beta, adiponectin and C-reactive protein), appetite-related gut hormones (i.e. glucagon-like peptide-1 and peptide tyrosine-tyrosine) |
| Changing on urine metabolite profile after treatment with herbs and spices | Prior to the initial intervention at 0 min and up to 24-h after intervention | Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods |
| Changing on plasma metabolite profile after treatment with herbs and spices | Prior to the initial intervention at 0 min and after intervention at 60, 90, 120, 180 min. | Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods |
Countries
Sweden
Outcome results
None listed