Investigation on Effect of Herbs and Spices on Glucose and Insulin Responses, Anti-inflammatory Properties, Antioxidative Capacity and Satiety in Healthy Subjects
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 入组人数
- 21
- 试验地点
- 2
- 主要终点
- Changing on blood glucose concentration after treatment with herbs and spices
研究概览
简要总结
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.
详细描述
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.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Crossover
- 主要目的
- Basic Science
- 盲法
- Single (Participant)
入排标准
- 年龄范围
- 18 Years 至 40 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •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
排除标准
- •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
研究组 & 干预措施
Spices 1
220 ml test drink containing spices 1, acute study / one time administration
干预措施: Spices 1 (Dietary Supplement)
Spices 2
220 ml test drink containing spices 2, acute study / one time administration
干预措施: Spices 2 (Dietary Supplement)
Spices 3
220 ml test drink containing spices 3, acute study / one time administration
干预措施: Spices 3 (Dietary Supplement)
Herbs 1
220 ml test drink containing herbs 1, acute study / one time administration
干预措施: Herbs 1 (Dietary Supplement)
Herbs 2
220 ml test drink containing herbs 2, acute study / one time administration
干预措施: Herbs 2 (Dietary Supplement)
Placebo
220 ml control drink, acute study / one time administration
干预措施: Control drink (Dietary Supplement)
结局指标
主要结局
Changing on blood glucose concentration after treatment with herbs and spices
时间窗: 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
次要结局
- 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.)
- 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.)
- 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)
- 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.)
研究者
Elin Östman
Assoc. Prof, PhD
Lund University