Department of Biochemistry and Food Chemistry, University of Turku, Turku, Finland.
Nutr Res. 2012 Jul;32(7):471-8. doi: 10.1016/j.nutres.2012.06.004. Epub 2012 Jul 18.
This study was undertaken on the broad hypothesis that lingonberry (Vaccinium vitis-idaea L.) has potential to reduce postprandial glycemic and lipemic response. More specifically, 2 postprandial crossover studies with healthy normal-weight male subjects were conducted to study the influence of commercial lingonberry powder on postprandial glycemia and lipemia. The test meals contained fat-free yoghurt with either glucose (50 g) or triacylglycerols (35 g) with or without (control) the lingonberry powder. The lingonberry powder provided the meals with a known amount of fiber and a known amount and composition of sugars, and it was a rich source of polyphenols. Postprandial glucose, insulin, and triacylglycerol responses were analyzed. There were no significant differences in the postprandial glucose concentration between the meals in the glycemia trial despite the fact that the lingonberry meal contained more glucose and fructose. When the meal did not contain added sugar but, instead, added triacylglycerol, no glycemia or lipemia-lowering effect was detected. On the contrary, there were indications of higher glycemic and insulinemic effect after the lingonberry meal. The results of this study indicate that the fibers and/or polyphenols present in lingonberries null the glycemic effect of the sugars present in the berries when consumed together with added glucose. By contrast, the lingonberry powder did not affect the postprandial lipemic response.
本研究基于广泛的假设进行，即蔓越莓（Vaccinium vitis-idaea L.）具有降低餐后血糖和血脂反应的潜力。更具体地说，进行了两项健康正常体重男性的餐后交叉研究，以研究商业蔓越莓粉对餐后血糖和血脂的影响。测试餐含有无脂酸奶，其中含有葡萄糖（50 克）或三酰甘油（35 克），或含有或不含有（对照）蔓越莓粉。蔓越莓粉为膳食提供了已知量的纤维和已知量和组成的糖，并且是多酚的丰富来源。分析了餐后血糖、胰岛素和三酰甘油反应。尽管蔓越莓餐含有更多的葡萄糖和果糖，但在血糖试验中，各餐之间的餐后血糖浓度没有显著差异。当膳食不含添加糖，而是添加三酰甘油时，没有发现降低血糖或血脂的作用。相反，在食用蔓越莓餐后，血糖和胰岛素水平升高的迹象更为明显。本研究结果表明，蔓越莓中存在的纤维和/或多酚可抵消与添加的葡萄糖一起摄入的浆果中糖的血糖效应。相比之下，蔓越莓粉并未影响餐后血脂反应。
