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Antioxidative properties of spices and their impact on postprandial blood glucose in humans

机译：香料的抗氧化特性及其对人体餐后血糖的影响

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Background: Diabetes mellitus represents disrupted orderly processes of carbohydrate metabolism, in which body cells become unable to utilize glucose. Consequently, glucose molecules pile up in blood and exceed upper normal limit. Spices are vital source of bioactive molecules, which could be useful to treat different diseases including diabetes. Present study was conducted to determine the effect of turmeric, cloves, green cardamom and cinnamon intake on postprandial blood glucose (PBG) levels in normal healthy human subjects. Methods: A total of 10 participants including both genders were considered to assess blood glycemic response of said four culinary spices. Participants’ ages were 20-25 years. Incremental area under the curve (IAUC) method was employed for glycemic index (GI) determination. In addition to this, antioxidative properties were estimated by 2, 2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTSSUP+/SUP)) radical, Folin-Cioucalteau reagent and aluminum chloride. Results: GI values of turmeric, cloves, green cardamom, cinnamon and their combined blend were 83.06, 87.48, 82.27, 73.59 and 69.48, respectively. Antioxidative activity (AA) of spices was 2.63, 1.55, 2.55 2.8 and 3.33, respectively. Regarding antioxidant levels cinnamon contained the highest amount (32.78 mg/g) of total phenolic compounds (TPC) than turmeric (28.7 mg/g), cloves (29.6 mg/g) and green cardamom (15.04 mg/g). Similarly, total flavonoid contents (TFC) were found maximum (6.17 mg/g) in cinnamon relative to the other three spices i.e. 2.66, 4.6 and 1.6 mg/g, respectively. Furthermore, GI was inversely related to antioxidative properties i.e. AA (r=-0.88), TPC (r=-0.5625) TFC (r=-0.7716). Conclusion: The results obtained from this present study indicate that spices’ antioxidants interfere with gastrointestinal digestion, lowering starch conversion into blood glucose, effectively. An appropriate intake of spices may be wanted to keep blood glucose level within an optimum limit .
机译：背景：糖尿病代表碳水化合物代谢的有序过程，其中身体细胞无法利用葡萄糖。因此，葡萄糖分子在血液中堆积并超过正常上限。香料是生物活性分子的重要来源，可用于治疗包括糖尿病在内的各种疾病。本研究旨在确定姜黄，丁香，绿色小豆蔻和肉桂摄入量对正常健康人餐后血糖（PBG）水平的影响。方法：共计10名参与者（包括性别）被认为评估了这4种烹饪香料的血糖反应。参与者的年龄为20-25岁。曲线下增量面积（IAUC）方法用于确定血糖指数（GI）。除此之外，还通过2，2-叠氮基双-（3-乙基苯并噻唑啉-6-磺酸（ABTS + ））自由基，Folin-Cioucalteau试剂和氯化铝评估了抗氧化性能。结果：姜黄，丁香，绿色小豆蔻，肉桂及其混合物的GI值分别为83.06、87.48、82.27、73.59和69.48。香料的抗氧化活性（AA）分别为2.63、1.55、2.55、2.8和3.33。关于抗氧化剂的含量，肉桂所含的总酚类化合物（TPC）含量最高（32.78 mg / g），比姜黄（28.7 mg / g），丁香（29.6 mg / g）和绿色小豆蔻（15.04 mg / g）最高。同样，相对于其他三种香料，肉桂中的总黄酮含量（TFC）最大（6.17 mg / g），即分别为2.66、4.6和1.6 mg / g。此外，GI与抗氧化性能成反比，即AA（r ＝ -0.88），TPC（r ＝ -0.5625），TFC（r ＝ -0.7716）。结论：从本研究获得的结果表明，香料的抗氧化剂会干扰肠胃的消化，从而有效地降低淀粉转化为血糖的水平。可能需要适当摄入香料以使血糖水平保持在最佳限度内。

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