Laboratory of Clinical Nutrition and Management, Graduate Division of Nutritional and Environmental Sciences, and Graduate School of Integrated Pharmaceutical and Nutritional Sciences, The University of Shizuoka, Shizuoka, Japan.
Laboratory of Clinical Nutrition and Management, Graduate Division of Nutritional and Environmental Sciences, and Graduate School of Integrated Pharmaceutical and Nutritional Sciences, The University of Shizuoka, Shizuoka, Japan.
Nutrition. 2021 May;85:111128. doi: 10.1016/j.nut.2020.111128. Epub 2021 Jan 2.
There is substantial interest in using dark chocolate to prevent postprandial hyperglycemia. We investigated the effects of cacao polyphenol-rich chocolate on postprandial glycemic and insulinemic responses and whether cacao polyphenol-rich chocolate increases glucagon-like peptide-1 (GLP-1) secretion.
In a stratified, randomized, crossover study, 48 healthy participants ingested either water (W) or cacao polyphenol-rich chocolate plus water (C) 15 min before a 50 g oral glucose tolerance test (OGTT). Pre- and postprandial concentrations of blood glucose, insulin, free fatty acid, glucagon, and GLP-1 were evaluated.
Peak plasma glucose concentrations did not differ significantly between groups W and C; however, plasma glucose concentrations at 120 min in group C were significantly lower than those in group W (P < .01). Postprandial serum insulin and plasma GLP-1 concentrations and incremental serum insulin and plasma GLP-1 area under the curve (AUC) for group C were significantly higher than those for group W (P < .05). When comparing the changes after the OGTT, the incremental plasma glucose AUC for group C was significantly lower than that for group W (P < .05), but the incremental serum insulin and plasma GLP-1 AUC did not differ significantly between groups W and C.
This study indicated that the intake of cacao polyphenol-rich chocolate before a 50 g OGTT could enhance early insulin and GLP-1 secretion in healthy participants, and illustrates the potential of cacao polyphenol-rich chocolate in managing postprandial glucose excursions.
人们对使用黑巧克力预防餐后高血糖有很大的兴趣。我们研究了富含可可多酚的巧克力对餐后血糖和胰岛素反应的影响，以及富含可可多酚的巧克力是否会增加胰高血糖素样肽-1（GLP-1）的分泌。
在一项分层、随机、交叉研究中，48 名健康参与者在 50g 口服葡萄糖耐量试验（OGTT）前 15 分钟分别摄入水（W）或富含可可多酚的巧克力加水（C）。评估了餐前和餐后血糖、胰岛素、游离脂肪酸、胰高血糖素和 GLP-1 的浓度。
W 组和 C 组的峰值血浆葡萄糖浓度无显著差异；然而，C 组在 120 分钟时的血浆葡萄糖浓度显著低于 W 组（P<.01）。C 组的餐后血清胰岛素和血浆 GLP-1 浓度以及血清胰岛素和血浆 GLP-1 曲线下面积（AUC）的增量均显著高于 W 组（P<.05）。比较 OGTT 后的变化，C 组的增量血浆葡萄糖 AUC 显著低于 W 组（P<.05），但 W 组和 C 组的增量血清胰岛素和血浆 GLP-1 AUC 无显著差异。
本研究表明，在 50g OGTT 前摄入富含可可多酚的巧克力可以增强健康参与者的早期胰岛素和 GLP-1 分泌，并说明了富含可可多酚的巧克力在控制餐后血糖波动方面的潜力。
