甜菊和辣木在饼干中的应用对餐后血糖、食欲、口感和胃肠道健康的影响。
Effect of Incorporating Stevia and Moringa in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being.
机构信息
a Department of Human Nutrition , The University of Agriculture Peshawar , Peshawar , Pakistan.
b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University , Perth , Western Australia , Australia.
出版信息
J Am Coll Nutr. 2018 Feb;37(2):133-139. doi: 10.1080/07315724.2017.1372821. Epub 2017 Dec 22.
BACKGROUND
Medicinal plants including stevia and moringa constitute an important source of health-beneficial bioactive components, and hence their intake may beneficially modulate biomarkers of chronic diseases.
OBJECTIVE
The objective of the present study was to investigate the effect of incorporating stevia and moringa leaf powder in cookies on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in humans.
METHOD
In a randomized crossover design, 20 healthy subjects consumed 3 isocaloric test foods (each providing 50 g available carbohydrates) of control cookies (CC) made from 100% wheat flour, cookies containing stevia leaf powder (SC, 3% w/w), and cookies containing moringa leaf powder (MC, 5% w/w) as breakfast. Blood glucose and subjective appetite were measured at fasting and at 15, 30, 45, 60, 90, and 120 min after the consumption of the cookies. Palatability and gastrointestinal well-being were measured using standard questionnaires.
RESULTS
Compared to CC, MC resulted in a significant decrease in postprandial blood glucose concentration at 30 and 45 min (p = 0.002 and p = 0.003, respectively) and showed a tendency (p = 0.077) for lower blood glucose incremental area under the curve (iAUC). Subjects were significantly less hungry after SC and MC intake (p = 0.035 and p = 0.041, respectively) compared to CC. All the cookies were liked by the subjects without any reported gastrointestinal discomfort.
CONCLUSION
The results showed that compared to CC, MC improved postprandial glycemia and reduced hunger, while SC reduced hunger only. Future studies are now warranted to explore the mechanisms responsible for these observed effects.
背景
甜菊和辣木等药用植物是具有有益健康的生物活性成分的重要来源，因此它们的摄入可能有益于调节慢性病的生物标志物。
目的
本研究旨在调查在饼干中加入甜菊和辣木叶粉对人体餐后血糖、食欲、口感和胃肠道舒适度的影响。
方法
采用随机交叉设计，20 名健康受试者分别食用 3 种等热量的测试食品（每份提供 50g 可利用碳水化合物）：对照组饼干（CC），由 100%小麦粉制成；含甜菊叶粉的饼干（SC，3%w/w）；含辣木叶粉的饼干（MC，5%w/w），作为早餐。在食用饼干前和 15、30、45、60、90 和 120 分钟时测量血糖和主观食欲。使用标准问卷测量口感和胃肠道舒适度。
结果
与 CC 相比，MC 可使餐后 30 和 45 分钟的血糖浓度显著降低（p=0.002 和 p=0.003），血糖增量曲线下面积（iAUC）也有降低的趋势（p=0.077）。与 CC 相比，SC 和 MC 摄入后受试者的饥饿感明显降低（p=0.035 和 p=0.041）。所有的饼干都受到了受试者的喜爱，没有报告任何胃肠道不适。
结论
与 CC 相比，MC 改善了餐后血糖，降低了饥饿感，而 SC 仅降低了饥饿感。现在需要进一步的研究来探索这些观察到的效果的机制。
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