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Berries Reduce Type 2 Diabetes
And Cardiovascular Disease Risk,
According To New Research
New Research Demonstrates Crucial Role of Antioxidants,
Carotenoids and Polyphenols Particularly From Berries,
For Helping Support Cardiovascular Health, As Well As
Helping Prevent Diabetes and Assisting Weight Management...
Berries rich in polyphenols decrease the postprandial glucose
response of sucrose in healthy subjects, according to a new study
in the British Journal of Nutrition.
Sucrose increases postprandial blood glucose concentrations, and
diets with a high glycaemic response may be associated with increased
risk of obesity, type 2 diabetes and Cardiovascular Disease.
According to the World Health Organization, approximately 150 million
people have diabetes mellitus worldwide, and this number may double
by the year 2025 due to population growth, aging, unhealthy diet,
obesity and sedentary lifestyle.
Berries are excellent sources of various polyphenols, such as naturally
present anthocyanins, flavonols, phenolic acids, ellagitannins and
proanthocyanidins, said the researchers from the University of
Kuopio in Finland. And, several in vitro and in vivo studies, said the
authors, have suggested that polyphenols may influence carbohydrate
digestion and absorption and thereby postprandial glycaemia.
“Polyphenols have inhibited intestinal a-glucosidase (maltase and
sucrase) activity and glucose transport in vitro,” states the article.
The Finnish researchers hold that reduced rates of sucrose digestion
and/or absorption from the gastrointestinal tract are the most probable
mechanisms underlying the delayed and attenuated glycaemic response
from consumption of polyphenols.
They said that in previous human studies, beverages rich in polyphenolic
compounds have shown beneficial effects on postprandial glycaemia:
“Delayed absorption of glucose after consumption of apple juice and
coffee and attenuated glycaemic response to sucrose consumed in
chlorogenic acid-enriched coffee have been reported.”
In the present study, the Finnish researchers said they investigated
the glycaemic effect of a berry puree made of bilberries, blackcurrants,
cranberries and strawberries, and sweetened with sucrose, in reference
to sucrose alone. And they said that they used a control meal to achieve
the similar profile and amounts of available carbohydrates, which included
250 ml water, 35 g sucrose, 4.5 g glucose and 5.1 g fructose.
A total of 12 healthy subjects (eleven women and one man, aged 25-69
years) with normal fasting plasma glucose ingested 150 g of the berry
purée with 35 g sucrose or a control sucrose load in a randomised,
controlled cross-over design, added the team. The researchers said the
subjects were screened by blood tests and a structured interview on
previous and current diseases, current medication, alcohol and tobacco
consumption, physical activity and use of nutrient supplements. Each
subject was studied in two three hour meal tests, on separate days,
at least five days apart, they explained.
The authors said that the test meals were administered in a randomized
order in an open-label design, with the participants advised to keep their
medication, lifestyles and body weight constant and to follow their habitual
diet throughout the study. In the evening before the test, the subjects were
instructed to avoid berries, and to consume a meal of choice and repeat
that meal before the second test. After consumption of the berry meal,
the plasma glucose concentrations were significantly lower at 15 and
30 min (P < 0·05, P < 0·01, respectively) and significantly higher at
150 min (P < 0·05) compared with the control meal. The peak glucose
concentration was reached at 45 min after the berry meal and at 30 min
after the control meal. The peak increase from the baseline was
1·0 mmol/l smaller (P = 0·002) after ingestion of the berry meal.
The researchers concluded that the delayed and attenuated glycaemic
response indicates reduced digestion and/or absorption of sucrose
from the berry meal. “The shape of the plasma glucose curve, with
reduced concentrations in the early phase and a slightly elevated
concentration in the later phase, indicates a delayed response due
to berry consumption. Berries also significantly decreased the peak
glucose increment,” said the researchers.
Source: British Journal of Nutrition
“Berries modify the postprandial plasma glucose response to sucrose
in healthy subjects"
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