Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
Am J Clin Nutr. 2012 Sep;96(3):527-33. doi: 10.3945/ajcn.112.042184. Epub 2012 Aug 1.
Sucrose induces high postprandial glucose and insulin responses. In vitro studies suggest that berries may reduce the digestion and absorption of sucrose and thereby suppress postprandial glycemia, but the evidence in humans is limited.
We investigated the effects of sucrose ingested with blackcurrants (Ribes nigrum) and lingonberries (Vaccinium vitis-idaea) on postprandial glucose, insulin, and free fatty acid responses.
Twenty healthy women participated in a randomized, controlled, crossover meal study. They consumed whole blackcurrants or lingonberries (150 g served as purées) or blackcurrant or lingonberry nectars (300 mL), each with 35 g added sucrose. Sucrose alone (35 g in 300 mL water) was used as a reference. Blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 min.
In comparison with sucrose alone, ingestion of sucrose with whole berries resulted in reduced glucose and insulin concentrations during the first 30 min and a slower decline during the second hour and a significantly improved glycemic profile. Berries prevented the sucrose-induced late postprandial hypoglycemic response and the compensatory free fatty acid rebound. Nearly similar effects were observed when sucrose was consumed with berry nectars. The improved responses were evident despite the higher content of available carbohydrate in the berry and nectar meals, because of the natural sugars present in berries.
Blackcurrants and lingonberries, as either whole berries or nectars, optimize the postprandial metabolic responses to sucrose. The responses are consistent with delayed digestion of sucrose and consequent slower absorption of glucose.
蔗糖会引起餐后血糖和胰岛素反应升高。体外研究表明，浆果可能会降低蔗糖的消化和吸收，从而抑制餐后血糖，但人类的证据有限。
我们研究了与黑加仑（黑穗醋栗）和越橘（蔓越橘）一起摄入蔗糖对餐后血糖、胰岛素和游离脂肪酸反应的影响。
20 名健康女性参与了一项随机、对照、交叉膳食研究。她们分别摄入了完整的黑加仑或越橘（作为果泥 150 克）或黑加仑或越橘花蜜（300 毫升），每份添加 35 克蔗糖。单独的蔗糖（300 毫升水中的 35 克）作为参考。在 0、15、30、45、60、90 和 120 分钟时采集血样。
与单独摄入蔗糖相比，摄入完整浆果与蔗糖一起会使前 30 分钟的血糖和胰岛素浓度降低，在接下来的 2 小时内下降速度较慢，血糖曲线下面积明显改善。浆果还防止了蔗糖引起的餐后晚期低血糖反应和补偿性游离脂肪酸反弹。当蔗糖与花蜜一起摄入时，几乎可以观察到相似的效果。尽管浆果和花蜜餐中的可利用碳水化合物含量较高，但由于浆果中存在天然糖，因此仍然可以观察到这些改善的反应。
无论是完整的浆果还是花蜜，黑加仑和越橘都可以优化蔗糖的餐后代谢反应。这些反应与蔗糖消化的延迟以及随后的葡萄糖吸收减慢一致。
