Additive effect of maqui (Aristotelia chilensis) and lemon (Citrus x limon) juice in the postprandial glycemic responses after the intake of high glycemic index meals in healthy men

Ávila, Felipe; Jiménez‐Aspee, Felipe; Cruz, Nadia; Gómez, Carla Regina Pasa; González, Ma Angélica; Ravello, Natalia

doi:10.1016/j.nfs.2019.09.001

Cited by 15 publications

(11 citation statements)

References 45 publications

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“…The functional capacity of this berry has been related to its high anthocyanin concentration, which is partially responsible for its antioxidant and anti-inflammatory capacity [14], in addition to cardio or neuroprotective effects [15] as well as preventing chronic degenerative diseases such as obesity [16] or cancer [17,18]. That aside, its contribution to postprandial hyperglycemia decreasing has been pointed out, with inhibitory effects regarding enzymatic activity involved in metabolic syndromes [19] and those effects related to aging and antioxidant activity [20].…”

Section: Introductionmentioning

confidence: 99%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were studied in healthy citrus-maqui beverages. The impact of the processing technologies on the microbiological and phytochemical profile was assessed by applying two HHP treatments at 450 and 600 MPa for 180 s and TP at 85 °C for 15 s. The shelf life under refrigeration (4 °C) and room temperature (20 °C) was monitored for 90 days. All treatments ensured microbiological stability at both storage temperatures. Aside from that, the physicochemical parameters were not significantly different after processing or throughout the storage period. Regarding color parameters, an increase in the reddish coloration was observed during storage for those beverages treated by HHP. In general, phenolic compounds were little affected by the processing technique, even when treatment under HHP was more stable than by TP during storage. On the other hand, vitamin C showed great degradation after processing under any condition. It can be concluded that HHP is an effective alternative to thermal treatments, achieving effective microbial inactivation and extending the shelf life of the juices by contributing to a better preservation of color and bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Salar

Periago

Agulló

et al. 2021

Foods

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“…High standard deviation at each plasma glucose measurement could be due to the mixed gender of participants (female participants tend to have higher plasma glucose responses than males [ 52 , 57 ]), the number of participants [ 27 , 58 ] and/or measurement errors with glucometer [ 58 ]. However, recently some clinical studies have been published in the literature that use only 10 participants for measuring postprandial glycemic response [ 59 , 60 , 61 , 62 ]. Additionally, due to its convenience in application for the participants, a glucometer was used in most of these studies [ 28 , 29 , 30 , 31 , 32 ].…”

Section: Discussionmentioning

confidence: 99%

“…GI is defined as an incremental area under the curve (iAUC) of the blood glucose after the consumption of food that contains 50 g of carbohydrates and is expressed as a percentage of the iAUC of 50 g of glucose in the same participant [10]. GI can be classified into three categories: low (<55), medium (55)(56)(57)(58)(59)(60)(61)(62)(63)(64)(65)(66)(67)(68)(69), and high (>70). The consumption of low-GI products is one of the major goals in preventing or treating diabetes mellitus.…”

Section: Introductionmentioning

confidence: 99%

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Tongkaew

Purong

Ngoh

et al. 2021

Foods

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Gluten-free products have been developed due to increasing consumer demand. The improvement of the sensory quality and nutritional value of these products may support functional food development and provide health benefits. The purpose of this study was to develop a gluten-free waffle formulation with Riceberry rice flour by replacing the sucrose with maltitol and palm sugar powder. Evaluations of the sensory acceptability of these products and the blood glucose levels of healthy volunteers after consuming Riceberry and wheat flour waffles were carried out. The glycemic responses of the volunteers to the Riceberry and wheat flour waffles at 0, 15, 30, 45, 60, 90, 120, 150, and 180 min were monitored. In addition, the glycemic index of the products was calculated. The finding revealed that replacing sugar with 50% (w/w of total sugar) palm sugar powder and 50% maltitol was the most acceptable formulation that received the highest acceptability scores in terms of overall acceptability and texture. The blood glucose levels of both Riceberry waffle and wheat flour were not significantly different. The glycemic index of Riceberry waffle and wheat flour waffle were 94.73 ± 7.60 and 91.96 ± 6.93, respectively. Therefore, Riceberry waffle could be used as an alternative gluten-free product for celiac patients, but not for diabetic patients.

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“…42 Recent studies emerged that certain types of beverage, such as green tea and lemon drinks, have been reported to have a positive impact on controlling the postprandial GR as well. 43 Apart from that, there is also a need for tailored individual meals planning due to the variability in response to various dietary components. 44 Furthermore, understanding GI and its impact on health, particularly diabetes and heart diseases, will help reduce the needs for medical care costs and thus, the intake of medications.…”

Section: Discussionmentioning

confidence: 99%

Foods Consumed with Rice that Elicit a Reduction in Glucose Response among Healthy Individuals

Ahmad

2020

Curr Res Nutr Food Sci

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Purpose: The purpose of this article is to report and summarise various foods consumed with rice that has shown a positive impact on glucose response. The rationale of this review is that it is useful for public health researchers and nutritionists concerning foods that are beneficial in reducing the glucose response for health monitoring. This review is also useful for individuals interested in improving their daily diet for better health. Design: This study searched latest PubMed and ScienceDirect international articles from 2015 to 2020. The articles included in the search were those that include mixed rice meal studies, impact on glycaemic response or index. The selected studies were those that involved healthy participants from various regions. An example of word search in PubMed is “Rice glycaemic index”, "oryza" [MeSH Terms] OR "oryza" [All Fields] OR "rice" [All Fields]) AND "glycaemic" [All Fields])). Findings: The key findings of this review are any type of rice (white rice, basmati rice, long grain or red rice) has shown to have a beneficial outcome on postprandial glucose response when consumed with the meals tested. Originality/value: Most of the foods listed in this review are readily available in many parts of the world. This means access to these foods is easy and advocating its consumption is essential. Diversification regarding style or intake of rice across the globe depends on culture and tradition. Understanding glycaemic index and its impact on health particularly diabetes and heart diseases will help reduce the intake of medications. It will also be more cost-effective and improve general well-being and health.

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Additive effect of maqui (Aristotelia chilensis) and lemon (Citrus x limon) juice in the postprandial glycemic responses after the intake of high glycemic index meals in healthy men

Cited by 15 publications

References 45 publications

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage

Acute Effect of Riceberry Waffle Intake on Postprandial Glycemic Response in Healthy Subjects

Foods Consumed with Rice that Elicit a Reduction in Glucose Response among Healthy Individuals

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