Effect of Anthocyanins Extracted From Purple Potatoes on Healthy Study Subjects' Postprandial Glycemia and Insulinemia

Not Applicable

Completed

• Conditions: Postprandial Glycemia
• Interventions: Other: Dietary

• Registration Number: NCT02940080
• Lead Sponsor: University of Turku

Brief Summary

A randomized, single-blind cross-over clinical nutrition trial will be conducted. The effects of yellow-fleshed potatoes and yellow-fleshed potatoes supplemented with anthocyanins extracted from purple-fleshed potatoes on healthy men's postprandial glycemia and insulinemia will be compared. Additionally, the postprandial metabolism and metabolites, and the appearance and metabolism of the flavonoids and their metabolites is studied in plasma, urine and feces.

Detailed Description

Not available

Study Timeline

• Study Start: 2016-10
• Study First Submitted: 2016-10-13
• Study First Submitted QC: 2016-10-18
• Study First Posted: 2016-10-20
• Primary Completion: 2021-12-31
• Study Completion: 2021-12-31
• Status Verified: 2022-03
• Last Update Submitted: 2022-03-11
• Last Update Posted: 2022-03-14

Recruitment & Eligibility

• Status: COMPLETED
• Sex: Male
• Target Recruitment: 18

Inclusion Criteria

• Age 18-45
• Male
• No regular medication
• No participation in a drug trial or blood donation within 2 months
• Non-smoker
• Signs informed consent
• Body mass index 18.5-27 kg/m2
• Fasting plasma cholesterol < 5.5 mmol/l
• Fasting plasma triacylglycerols < 2.6 mmol/l
• Fasting plasma glucose 4-6 mmol/l
• blood pressure <140/80 mmHg
• hemoglobin>130 g/l
• Fasting plasma alanine amino transferase (ALAT) <60 U/l (normal liver function)
• Fasting plasma thyroid-stimulating hormone (TSH) 0.4 - 4.5 mU/l (normal thyroid function)
• Fasting plasma creatinine <118 µmol/l (normal kidney function)

Exclusion Criteria

• Regular smoking
• Alcohol abuse
• Regular medication

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Yellow potato	Dietary	350 g of steam-cooked mashed potatoes in water
Anthocyanins and yellow potato	Dietary	168 mg of anthocyanins extracted from purple-fleshed potatoes added to 350 g of steam-cooked mashed potatoes in water

Primary Outcome Measures

Name	Time	Method
Plasma insulin concentration	0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min
Plasma glucose concentration	0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min

Secondary Outcome Measures

Name	Time	Method
Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in plasma (NMR and (U)HPLC-MS/MS measurements)	0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min
Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in urine (NMR and (U)HPLC-MS/MS measurements)	Before meal, and 0-4h, 4-8h, 8-16h, 16-24 h
Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in feces (NMR and (U)HPLC-MS/MS measurements)	before and after meal
Area under the glucose concentration curve (AUC)	0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min
Area under the insulin concentration curve (AUC)	0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min

Trial Locations

Locations (1)

Department of Biochemistry, University of Turku; 🇫🇮 Turku, Finland