[ad_1]
Black currant has a beneficial effect on post-meal glucose response, and the required serving size is much smaller than previously thought, a new study from the University of Eastern Finland shows.
Black currant has a beneficial effect on the glycemic response after a meal. They balance the glucose response of ingested sugar by attenuating its rise and delaying its fall. The effect is probably associated with the polyphenolic compounds derived from berries, anthocyanins, which are rich in blackcurrant.
The beneficial health effect of black currants was supported by a recent study conducted at the University of Eastern Finland. In the meal clinical study (Maqua) the beneficial effect on postprandial glucose response was obtained from 75 g (1.5 dL) of black currant, a significantly smaller portion than in previous studies. Black currant is often eaten with added sugar due to its natural acidity, which can be a cause for concern for health-conscious consumers. However, it appears that sugar consumed with black currants is not as unhealthy as sugar consumed without berries.
The study was conducted in collaboration between the University of Eastern Finland Institute of Public Health and Clinical Nutrition and the Savonia University of Applied Sciences using the Food Valley Regional Ecosystem.
Berries are an important component of a healthy diet, being rich in vitamins, minerals, dietary fiber and polyphenols. So far, however, the EU has not authorized health claims for berries. Many studies have been conducted in recent years to monitor the effects of berries on glucose metabolism, with dark berries, such as blackcurrant and blueberry, having the most compelling results. The black colored berries, rich in anthocyanins, appear to attenuate the blood glucose response to added sugars, compared to a control product having the same amount of sugar. The same effect is demonstrated by anthocyanins extracted from black currant. Polyphenolic compounds can slow the absorption of glucose from the small intestine by interacting with carbohydrate digesting enzymes and glucose transport proteins. Additionally, polyphenolic compounds can reduce oxidative stress and inflammation.
In the Maqua study, 26 healthy participants (22 female, 4 male) consumed three different test products and sugar water as a control product in four separate study visits. The test products were a blackcurrant puree with added sugar, a blackcurrant product containing fermented quinoa, and a blackcurrant base without blackcurrant. Each of them and the control product contained 31 g of available carbohydrates and had a similar composition of sugar components. Blood samples were taken before fasting meals and after lunch in 15, 30, 45, 60, 90, 120, and 180 minutes after eating the meal and analyzed for glucose, insulin, and free fatty acids.
Compared to sugar water, both black currant products had an attenuated postprandial glycemic response, which was observed in maximal glucose and insulin reduction, delayed glucose fall, and delayed rise in free fatty acids due to hypoglycemia. The effect was enhanced for the black currant based product due to the innovative product base. The findings support previous findings on the beneficial effects of black currants on the blood glucose response after a meal, showing the effect with a smaller serving size. Over a longer period of time, minor changes in blood glucose and insulin levels and better insulin sensitivity can reduce the risk of type 2 diabetes.
Blackcurrant is an interesting raw material for the food industry due to its high anthocyanin content and easy availability. Black currant has the potential to be developed into new, healthy and tasty products.
Source of the story:
Materials provided by University of Eastern Finland. Note: The content can be changed by style and length.
.
[ad_2]
Source link
