Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects.

Yoghatama Zanzer,Juscelino Tovar,Yvonne Granfeldt,Ângela Batista,Elin Östman,Anestis Dougkas

doi:10.3390/nu11040736

Abstract

The established effect of turmeric and its curcuminoids on appetite sensations was previously shown to be mediated by gut hormones release. In in vitro and preclinical studies, curcumin was shown to induce GLP-1 secretion and improve postprandial glycemia. In humans, consumption of 220 mL turmeric-based beverage (TUR, containing 185 mg gallic acid equivalents (GAE)) prior to white wheat bread (WWB, 50 g available carbohydrate) reduced early postprandial glucose levels and induced peptide tyrosine–tyrosine (PYY) release, as well as lowered ‘desire to eat’ and ‘prospective consumption’ in a postprandial setting, compared to control. In the present study, 12 healthy participants (5 men, 7 women) were admitted. An identical beverage was given and consumed prior to isoenergetic (423 kcal) medium-fat (MF) or high-fat (HF) meals. Appetite sensations including perceived ‘hunger’, ‘desire to eat’, ‘satiety’, ‘fullness’, ‘prospective consumption’, and ‘thirst’ were measured using visual analogue scales. MF induced 18% (p = 0.039) higher ‘satiety’ compared to HF. TUR consumption prior to either MF or HF did not modulate the perceived appetite sensations. Whether macronutrient-induced appetite sensations override the actual turmeric effects warrants further investigation.

Highlights

Obesity is characterized by a chronic imbalance between increased energy intake and decreased energy expenditure fostering the progression of other metabolic associated diseases such as type 2 diabetes (T2D) and cardiovascular disease (CVD)
In a previous meal study, we showed that a turmeric-based beverage preload (TUR) significantly reduced early incremental blood glucose levels and lowered ‘desire to eat’ and ‘prospective consumption’, as well as increased peptide tyrosine–tyrosine (PYY) levels to a greater extent compared to control when consumed prior to a white wheat bread (WWB, containing 50 g available carbohydrate) meal challenge [3]
We recently showed that a black-pepper-based beverage can modulate overall appetite sensations without altering gut hormones (PYY and glucagon-like peptide 1 (GLP-1)) release [4]

Summary

Introduction

Obesity is characterized by a chronic imbalance between increased energy intake and decreased energy expenditure fostering the progression of other metabolic associated diseases such as type 2 diabetes (T2D) and cardiovascular disease (CVD). Given the close link between energy intake and appetite regulation, a better understanding of appetite control is essential to combat obesity. Several nutrients and food groups, including plants, which are rich in diverse bioactive compounds have received great attention as potential modulators of appetite [1,2]. On the regulation of appetite and appetite-related hormones such as peptide tyrosine–tyrosine (PYY), glucagon-like peptide 1 (GLP-1), and cholecystokinin (CCK). The release of PYY and GLP-1 induced by meals is known to be associated with the appetite suppression and delayed gastric emptying, among others. Peripheral administration of GLP-1 has been shown to reduce appetite and ad libitum energy intake in humans [10]. Recent findings indicated that curcumin, a main compound of turmeric, has the ability to stimulate the secretion of GLP-1 from

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