Functional Food Centre, Oxford Brookes University, Oxford OX3 0BP, UK.
School of Science and Computing, Galway-Mayo Institute of Technology, H91 T8NW Galway, Ireland.
Nutrients. 2020 Sep 29;12(10):2974. doi: 10.3390/nu12102974.
A whole diet which combines multiple functional foods benefits metabolic risk factors and cognition, but evidence supporting meal to meal benefits, which individuals may find easier to implement, is limited. This study developed a functional food breakfast (FB), using polyphenol-rich ingredients selected for their gluco-regulating and cognitive-enhancing properties, and compared it to a control breakfast (CB). For study 1, total polyphenols were determined using the Folin-Ciocalteu method, and sugar release by in vitro digestion, in frozen and fresh samples. In study 2, healthy adults ( = 16) consumed an FB, CB and ready-to-eat breakfast cereal (RTEC) in a randomised crossover design. Glucose (GR) and insulin response (IR), satiety, mood and memory were measured over 180 min. The FB was a rich source of polyphenols (230 mg) compared to the CB (147 mg) ( < 0.05), and using frozen muffins did not compromise the polyphenol content or sugar release. Peak GR was highest after the RTEC ( < 0.05), and the insulin area under the curve (AUC) was lowest in the FB at 60, 120, 180 min and peak ( < 0.05). There were no effects on GR AUC, mood, satiety or memory. Reductions in GR peak and IR following consumption of the FB support the inclusion of functional ingredients at breakfast.
一种结合了多种功能性食品的全食物饮食有益于代谢风险因素和认知，但支持餐与餐之间益处的证据有限，而个体可能更容易实施这些益处。本研究开发了一种功能性食品早餐（FB），使用富含多酚的成分，这些成分因其调节血糖和增强认知的特性而被选择，并将其与对照早餐（CB）进行了比较。在研究 1 中，使用 Folin-Ciocalteu 法测定总多酚含量，并通过体外消化测定冷冻和新鲜样品中的糖释放量。在研究 2 中，健康成年人（n=16）按照随机交叉设计分别食用 FB、CB 和即食早餐麦片（RTEC）。在 180 分钟内测量血糖（GR）和胰岛素反应（IR）、饱腹感、情绪和记忆力。与 CB（147 毫克）相比，FB 是多酚的丰富来源（230 毫克）（<0.05），而且使用冷冻松饼不会影响多酚含量或糖释放。食用 RTEC 后 GR 峰值最高（<0.05），而 FB 在 60、120、180 分钟和峰值时的胰岛素 AUC 最低（<0.05）。GR AUC、情绪、饱腹感或记忆力没有受到影响。FB 摄入后 GR 峰值和 IR 的降低支持在早餐中加入功能性成分。
