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

Abstract

Berries have demonstrated potential in the prevention and treatment of metabolic syndrome. In this work, the effect of beverages prepared with maqui (Aristotelia chilensis) and/or lemon (Citrus x limon) in the modulation of postprandial glycemia was assessed. A type I clinical trial with a crossover design was carried out to determine the effects of beverages prepared with extracts from maqui, lemon and a mixture of maqui and/or lemon juices in the postprandial glycemia, when added to the intake of high glycemic index (GI) meals. Beverages containing the different extracts were formulated and then characterized by total polyphenols content, DPPH antioxidant activity and HPLC-DAD profile analyses. Postprandial glycemia was determined in healthy men (N = 10) at 0 and 15, 30, 45, 60, 90 and 120 min after the intake of meals. The tests meals were: glucose; glucose + maqui; glucose + lemon; glucose + maqui and lemon; rice; rice + maqui and rice + maqui and lemon. The GI determined for glucose and rice were 100 ± 7.9 and 90.6 ± 5.5, respectively. GI of maqui + glucose and rice + maqui drink were reduced to 91.4 ± 5.8 and 83.6 ± 3.9, respectively. Glucose + lemon juice reduced the GI to 91.4 ± 8.7. Maqui and lemon blends decreased the GI to 83.9 ± 5.1 for glucose and to 80.2 ± 4.5 for rice. Our results are discussed in terms of the mechanisms mediated by these ingredients to induce the additive effects in the glycemic response observed.