Abstract
Background: Previous studies suggest that cinnamon can reduce postprandial glycaemia through enhance insulin sensitivity in healthy adults. The aim of this study was to study the effect of cinnamon (C. burmannii) addition to a high-sugar semi-solid food on the postprandial blood glucose response on non-diabetic subjects and to characterize the antioxidant activity of this meal. Methods: Twenty four non-diabetic participants were included in a randomized clinical trial and assigned in two groups: Group A (reference meal) or group B (test meal). The blood glucose concentration was measured before the ingestion of the meals and at 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. Chemical analysis was performed to quantify total phenolic content (Folin-Ciocalteu method) and antioxidant activity (Ferric Reducing Antioxidant Potential assay- FRAP). Results: The postprandial blood glucose levels AUCs slightly increased with the addition of 3 g of C. burmannii. However, the statistical analysis revealed that differences on AUCs and postprandial blood glucose values, between groups, were not significant. Chemical analysis showed that addition of C. burmannii (3g) to the mousse, increased the total phenolic content and the antioxidant activity. Conclusions: The results provide evidence that inclusion of cinnamon in the mousse increased the phenolic content and the antioxidant activity of a semi-solid high-sugar meal, and did not improve glucose response in healthy subjects.
Highlights
It is known that numerous spices have medicinal properties and beneficial effects on health [1,2,3]
The postprandial blood glucose levels area under the curve (AUC) slightly increased with the addition of 3 g of C. burmannii
The statistical analysis revealed that differences on AUCs and postprandial blood glucose values, between groups, were not significant
Summary
It is known that numerous spices have medicinal properties and beneficial effects on health [1,2,3]. Cinnamon leaves and bark are extensively used as spices [4] and as a medicinal herb[3].Recent studies suggest that cinnamon has a positive effect on postprandial glucose metabolism [5,6,7] and potential beneficial effects such as anti-inflammatory, antibacterial, antifungal, and antioxidant effects [1,5,8]. These effects has been related with their constituents, which could depend on the specie, the plant age, the segment sampling and the extraction method [9]. Several clinical trials have been developed, there are few studies in healthy subjects to investigate the effect of the addition of cinnamon to a high-sugar mealthus, this study was designed to investigate the effect of the ingestion a mousse with cinnamon versus the ingestion of a mousse without cinnamon, on postprandial glycaemia of healthy subjects and characterize the antioxidant activity of the two meals
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