a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan.
b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences , Curtin University , Perth , Western Australia , Australia.
J Am Coll Nutr. 2017 Sep-Oct;36(7):514-519. doi: 10.1080/07315724.2017.1326324. Epub 2017 Aug 30.
Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined.
The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects.
In a randomized crossover study, 20 subjects consumed 3 test foods each providing 50 g of available carbohydrates. The test foods were provided as breakfast, 1-2 weeks apart, and were control cookies (CC) made from 100% wheat flour, cookies containing 3% (w/w) bay leaf powder (B3), and cookies containing 6% (w/w) bay leaf powder (B6). Blood glucose, subjective appetite, and gastrointestinal well-being were assessed at fasting and postprandially for 2 hours. Palatability of the test cookies was measured using 9-point hedonic scale.
There was a significant effect of time (p < 0.001), treatment (p = 0.033), and Time × Treatment interaction (p = 0.001) on postprandial blood glucose concentrations. Post hoc pairwise comparison showed that blood glucose concentration was significantly reduced by B6 compared to CC at 30 and 45 minutes (p = 0.014 and p = 0.010, respectively). However, there were no significant differences (p = 0.411) in blood glucose incremental areas under the curves (iAUCs) among the treatments. No significant effect on any of the appetite parameters was observed among the treatments. All of the cookies were rated as acceptable and subjects did not report any gastrointestinal discomfort.
In conclusion, the results indicate that cookies containing bay leaf powder at 6% (w/w) incorporation level provides a palatable product that induces a reduced glycemic response.
先前针对 2 型糖尿病患者的研究表明，服用含有 1、2 和 3 克月桂叶的胶囊，在治疗 30 天后可降低空腹血糖、甘油三酯、低密度脂蛋白胆固醇和总胆固醇浓度。然而，月桂叶对餐后血糖和食欲反应的急性影响尚未确定。
本研究旨在确定含有不同剂量月桂叶的饼干对健康受试者餐后血糖、食欲、口感和胃肠道舒适度的影响。
在一项随机交叉研究中，20 名受试者分别食用 3 种提供 50 克可利用碳水化合物的测试食品。测试食品作为早餐，间隔 1-2 周提供，分别为 100%全麦面粉制成的对照饼干（CC）、含有 3%（w/w）月桂叶粉的饼干（B3）和含有 6%（w/w）月桂叶粉的饼干（B6）。在空腹和餐后 2 小时评估血糖、主观食欲和胃肠道舒适度。使用 9 分愉悦量表测量测试饼干的口感。
时间（p < 0.001）、处理（p = 0.033）和时间×处理相互作用（p = 0.001）对餐后血糖浓度有显著影响。事后两两比较显示，B6 与 CC 相比，30 分钟和 45 分钟时血糖浓度显著降低（p = 0.014 和 p = 0.010）。然而，处理之间的血糖增量曲线下面积（iAUC）没有显著差异（p = 0.411）。处理之间食欲参数没有观察到显著影响。所有饼干均被评为可接受，受试者未报告任何胃肠道不适。
总之，结果表明，含有 6%（w/w）月桂叶粉的饼干提供了一种可口的产品，可降低血糖反应。
