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| Name | Class |
|---|---|
| Anti-Diabetic Food Centre | OTHER |
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The purpose of the study is to investigate how herbs and spices affect acute/postprandial glucose and insulin responses, inflammatory markers, appetite control peptides, antioxidative capacity, as well as subjective appetite ratings (VAS-visual analogue scales) in healthy volunteers. We hypothesize that certain herbs and spices added to a standardized meal will improve postprandial glucose tolerance and other metabolic biomarkers in healthy volunteers, compared with a similar meal without the corresponding plant materials.
The aims of the study is to investigate whether consumption of preload isovolumetric (220 ml) spice-based beverages contained total polyphenol concentration to 185 mg gallic-acid equivalents followed by white wheat bread challenge (contained 50 g available carbohydrate) might affect postprandial glucose metabolism, inflammatory markers, appetite-related gut hormones, plasma antioxidant capacity, as well as appetite sensations in healthy subjects.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| Spices 1 | Experimental | 220 ml test drink containing spices 1, acute study / one time administration |
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| Spices 2 | Experimental | 220 ml test drink containing spices 2, acute study / one time administration |
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| Spices 3 | Experimental | 220 ml test drink containing spices 3, acute study / one time administration |
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| Herbs 1 | Experimental | 220 ml test drink containing herbs 1, acute study / one time administration |
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| Herbs 2 | Experimental | 220 ml test drink containing herbs 2, acute study / one time administration |
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| Placebo | Placebo Comparator | 220 ml control drink, acute study / one time administration |
| Name | Type | Description | Arm Group Labels | Other Names |
|---|---|---|---|---|
| Spices 1 | Dietary Supplement | In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
| Measure | Description | Time Frame |
|---|---|---|
| Changing on blood glucose concentration after treatment with herbs and spices | The capillary blood samples will be taken for blood glucose analysis | Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. |
| Measure | Description | Time Frame |
|---|---|---|
| Changing on subjective appetite ratings after treatment with herbs and spices | Appetite will be assessed using standard subjective 100 mm VAS (visual analogue scale) at time intervals throughout each visit | Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. |
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Inclusion Criteria:
Exclusion Criteria:
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| Name | Affiliation | Role |
|---|---|---|
| Elin Östman, PhD | Lund University | Principal Investigator |
| Yoghatama Cindya Zanzer, MSc | Lund University | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Antidiabetic Food Centre (Medicon Village) - Lund University | Lund | Skåne County | 22381 | Sweden |
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| Label | URL |
|---|---|
| Antidiabetic Food Centre - Vinnova Excellence Centre in Research and Innovation at Lund University, SWEDEN | View source |
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| ID | Term |
|---|---|
| D024821 | Metabolic Syndrome |
| D007249 | Inflammation |
| ID | Term |
|---|---|
| D007333 | Insulin Resistance |
| D006946 | Hyperinsulinism |
| D044882 | Glucose Metabolism Disorders |
| D008659 | Metabolic Diseases |
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| Spices 2 | Dietary Supplement | In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
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| Spices 3 | Dietary Supplement | In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 3. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
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| Herbs 1 | Dietary Supplement | In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
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| Herbs 2 | Dietary Supplement | In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
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| Control drink | Dietary Supplement | As a control, subjects are asked to consume 200 ml control drinks. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate. |
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| Changing on metabolic biomarkers after treatment with herbs and spices |
The venous blood samples will be taken for insulin, inflammatory markers (i.e. interleukin-6, interleukin-8, tumor necrosis factor-alpha, necrosis factor kappa-beta, adiponectin and C-reactive protein), appetite-related gut hormones (i.e. glucagon-like peptide-1 and peptide tyrosine-tyrosine) |
| Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min. |
| Changing on urine metabolite profile after treatment with herbs and spices | Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods | Prior to the initial intervention at 0 min and up to 24-h after intervention |
| Changing on plasma metabolite profile after treatment with herbs and spices | Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods | Prior to the initial intervention at 0 min and after intervention at 60, 90, 120, 180 min. |
| D009750 |
| Nutritional and Metabolic Diseases |
| D010335 | Pathologic Processes |
| D013568 | Pathological Conditions, Signs and Symptoms |