Impact of polyphenol-rich sources on acute postprandial glycaemia: a systematic review

Coe, Shelly; Ryan, Lisa

doi:10.1017/jns.2016.11

Cited by 56 publications

(46 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Since many FVB are rich in soluble fibers and polyphenols, the glycemic response for breads containing FVB may be expected to improve (the mechanistic effects of soluble fibers and polyphenols on the glycemic response of foods was briefly described in section 1). In particular, Coe and Ryan (2016) reported epidemiological data indicating that polyphenols reduce the peak and early-phase glycemic response and maintain the glycemic response in the later stages of digestion, suggesting that polyphenols in foods may have a beneficial effect on reducing the risk for type 2 13 diabetes. However, this effect has not been studied in depth in breads enriched with the most common FVB.…”

Section: Nutritional Improvement Of Bread Through the Utilization Of Fvbmentioning

confidence: 99%

“…The effect of water-soluble fibers on the reduction of the glycemic response of products rich in starch has been demonstrated (Scazzina et al, 2013). In other cases, the presence of phenolic compounds, with potential for the inhibition of digestive enzymes (Coe and Ryan, 2016) or glucose trans-epithelial transporters (Moser et al 2016), may also be responsible for this nutritional improvement.…”

Section: Nutritional Improvement Of Cakes Through the Utilization Of Fvbmentioning

confidence: 99%

See 1 more Smart Citation

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

123

View full text Add to dashboard Cite

The industrial manufacturing of fruits and vegetables generates approximately 50% by-product waste, causing a negative environmental impact and significant expenses. Nevertheless, fruit and vegetable by-products (FVB) are rich nutrients and extranutritional compounds that contribute to bowel health, weight management, lower blood cholesterol levels and improved control of glycemic and insulin responses. Due to the positive influence of FVB fibers and bioactive compounds during the digestion of glycemic carbohydrates, such as starch, baked goods are ideal food systems to accommodate FVB, since most of them have a high glycemic index. Therefore, this is an area of recent interest with critical environmental, economic and health implications worldwide. However, the utilization of FVB in baked goods leads to the loss of acceptability, in many cases caused by a lack of understanding of the physical structure and composition of FVB and their effects on food quality. The objective of this review is to provide a mechanistic understanding of the impact of the physical structure and composition of FVB on common baked goods and their influence on the nutritional and physical quality of the resulting product. This review will support the use of FVB as ideal ingredients while improving the added value of waste streams.

show abstract

Section: Nutritional Improvement Of Bread Through the Utilization Of Fvbmentioning

confidence: 99%

Section: Nutritional Improvement Of Cakes Through the Utilization Of Fvbmentioning

confidence: 99%

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Gómez

Martínez

2017

Critical Reviews in Food Science and Nutrition

123

View full text Add to dashboard Cite

show abstract

“…5 Plant-derived phenolic compounds have been shown to modulate blood glucose regulation through inhibition of α-glucosidase, α-amylase as well as the intestinal transporters, Na-dependent glucose co-transporter-1 (SGLT1) and facilitated Na-independent glucose transporter-2 (GLUT2). 6 Although appetite regulation is governed by complex signaling in the peripheral and central systems, its association with glucose metabolism adds complexity to energy intake and expenditure. It has been shown that consumption of low glycaemic index foods could influence shortterm control of appetite and satiety.…”

Section: Introductionmentioning

confidence: 99%

Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects

et al. 2018

View full text Add to dashboard Cite

Pleiotropic effects of spices on health, particularly on glucose metabolism and energy regulation, deserve further clinical investigation into their efficacy. The aim of the current study was to evaluate whether consumption of a black pepper-based beverage (BPB) preload containing 20 mg gallic acid equivalent (GAE) would exert any effect on postprandial glycaemia, appetite sensations, gut hormones, thyroid function, and gastrointestinal well-being after a white wheat bread (WWB) challenge meal containing 50 g available carbohydrates (CHO) compared to a control beverage. Sixteen healthy subjects (10 men; 6 women; 26 ± 0.9 years; BMI 22.93 ± 0.53 kg m-2) completed a randomized, crossover intervention study. The BPB's bioactive compounds were characterized using ultra high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer with an electrospray ionization source (UHPLC-DAD-ESI-QTOF-MS). Nine compounds tentatively identified in BPB include: dihydroxybenzoic acid hexoside-pentoside, decaffeoyl-acteoside, cynaroside A, apigenin 6,8-di-C-hexoside, luteolin 6-C-hexoside-8-C-rhamnoside, apigenin 8-C-hexoside-C-deoxyhexoside, kaempferol 3-rhamnoside-4'-xyloside, apigenin 7-neohesperidoside, and apigenin-8-C-arabinopyranoside-2''-rhamnoside. Blood glucose and serum insulin responses, insulin sensitivity and β-cell function were not affected during the acute intervention with BPB. Neither were effects on gastrointestinal well-being observed after BPB. However, BPB modulated overall acute appetite by lowering 'hunger', 'desire to eat', and 'prospective consumption', and increasing 'satiety' and 'fullness'. In contrast, there were no changes in gut (peptide tyrosine-tyrosine [PYY] and glucagon-like peptide-1 [GLP-1]) and thyroid (triiodothyronine [T3] and thyroxine [T4]) hormones after BPB compared to the control beverage. In conclusion, inclusion of BPB prior to the WWB challenge meal might be beneficial for appetite modulation, but we did not find supporting evidence in glycaemia, gut and thyroid hormones. Further studies are needed to elucidate the mechanisms of appetite-reducing pungent spices, such as black pepper.

show abstract

“…44 Fruit extracts, rich in polyphenols did not succeed in lowering glycaemic response to white bread except for baobab fruit extract which exerted benefits in postprandial insulin economy. 41 Fruit ingredients incorporation into bread constitute a novel approach which apart from lowering glycaemic and insulinaemic response, can also increase both the dietary fibre and phenolic acid content, improving its nutritional quality.…”

Section: Discussionmentioning

confidence: 99%

“…39,40 Baobab fruit and green tea extract were baked into white bread in the study by Coe et al 41 aiming to enhance its nutritional quality. There is evidence that the effect of polyphenol-rich fruits is more evident on insulin than glucose postprandial response.…”

Section: Breads Enriched With Fruit-based Ingredientsmentioning

confidence: 99%

Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

2016

View full text Add to dashboard Cite

Lowering postprandial blood glucose response remains at the forefront of scientific interest, due to emerging evidence of potential health benefits. Although a large variety of commercial bread products is available, specific postprandial effects of different carbohydrate sources in humans have not been elucidated. The purpose of the present review is to critically record the human studies investigating the efficacy of non-cereal based ingredients on the modulation of glycaemic response to bread. The review of the literature revealed that the substitution of refined flours for legume flours is the main alternative strategy for reducing glycaemic response to bread beyond cereal ingredients. The incorporation of fruit-derived ingredients, specific dietary fibre originating from various sources, and the micronutrient enrichment of bread with trivalent chromium constitute novel and promising strategies for the production of low GI breadstuff. In agreement to the above, bakery industry should focus on technological aspects calculating on the suggested approaches in order to obtain health-promoting bread products based on ingredients originating from non-cereal sources.

show abstract

Impact of polyphenol-rich sources on acute postprandial glycaemia: a systematic review

Cited by 56 publications

References 63 publications

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

Black pepper-based beverage induced appetite-suppressing effects without altering postprandial glycaemia, gut and thyroid hormones or gastrointestinal well-being: a randomized crossover study in healthy subjects

Non-cereal ingredients for the attenuation of glycaemic response to bread: a review of the clinical evidence

Contact Info

Product

Resources

About