Effect of the ingestion of a mousse with cinnamon C. Burmannii on the postprandial blood glucose response of healthy subjects and its antioxidant power

• Author(s): Amaral, Catarina Medeiros
• Date: 2013
• Persistent ID: http://hdl.handle.net/10400.26/5109
• Origin: Egas Moniz - Cooperativa de Ensino Superior, CRL
• Subject(s): Postprandial blood; Glucose; Antioxidant capacity; Cinnamon
• Document Type: Master thesis
• Language: English
• Advisor(s): Bernardo, Maria Alexandra
• Contributor(s): Repositório Comum

Description

Dissertação para obtenção do grau de Mestre em Nutrição Clínica

Background: Cinnamon has been shown to reduce postprandial glycaemia and enhance insulin sensitivity in healthy adults.

Aims: To study the effect of C. burmannii on the postprandial blood glucose response of healthy subjects and its antioxidant capacity in a semi-solid food.

Design: Twenty four apparently healthy subjects participated in this study. They were randomly assigned in group A (reference meal) or group B (test meal). The blood glucose concentrations were measured before the ingestion of the meals and 30, 60, 90 and 120 minutes after the start of the meal. The test meal used consisted of 100 g of mousse mixed with 3 g of cinnamon.

Results: The addition of 3 g of cinnamon to the mousse had no significant effect in blood glucose response in terms of the areas under the curve (AUC) and in the different postprandial times (p>0,05). The mean Cmax was significantly lower after the ingestion of the reference meal than after the ingestion of the mousse with 3 g of C.burmannii (96 mg/dl VS 104,42 mg/dl; p=0,011). The chemical analysis showed that the mousse with 3 g of cinnamon has a much higher phenolic content and antioxidant capacity than the mousse without cinnamon.

Conclusions: The inclusion of cinnamon in the mousse increased the antioxidant capacity of this semi-solid food, however it did not reduce the postprandial glucose response in healthy subjects.