Effect of Wheat Bread Incorporated with Chamomile and Wild Thyme on Glycemic and Insulin Responses, Antioxidant Status and Inflammation in Type 2 Diabetic Individuals

Abstract

Previous studies suggest that bread incorporated with chamomile and wild thyme powder exhibit lower starch digestibility and higher antioxidant activity in vitro and hence its intake may suppress postprandial blood glucose and enhance antioxidant status in humans. The present study determined the effect of bread incorporating chamomile and wild thyme on blood glucose, insulin, antioxidant status and inflammation in type 2 diabetic individuals. Sixteen male subjects consumed either control bread (CB) or bread incorporated with 3 % chamomile and wild thyme powder in two separate sessions. Blood glucose was measured by finger-prick method at fasting and then postprandially for 2 h. Plasma insulin, antioxidant and inflammatory markers were measured at fasting and 2 h after consumption. A non-significant decrease in blood glucose while a non-significant increase in insulin was observed after the consumption of chamomile and wild thyme-containing bread (CWB) compared to CB. Compared to baseline, the consumption of CWB increased total polyphenols, total antioxidant capacity (TOAC) and superoxide dismutase (SOD) activity by 6%, 20% and 15%, respectively. Similarly, CWB non-significantly decreased thiobarbituric acid reactive substances (TBARS) by 27% and C-reactive protein (CRP) by 12% compared to CB. In conclusion, the consumption of bread incorporated with chamomile and wild thyme resulted in an improvement in blood glucose and plasma insulin levels, a beneficial increase in polyphenols, TOAC, SOD activity and a reduction in TBARS and CRP levels in type 2 diabetic individuals. Further studies are now warranted with large sample sizes and larger doses to achieve significant clinical results.