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首页> 外文期刊>The American Journal of Clinical Nutrition: Official Journal of the American Society for Clinical Nutrition >Effects of 1 and 3 g cinnamon on gastric emptying, satiety, and postprandial blood glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and ghrelin concentrations in healthy subjects.
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Effects of 1 and 3 g cinnamon on gastric emptying, satiety, and postprandial blood glucose, insulin, glucose-dependent insulinotropic polypeptide, glucagon-like peptide 1, and ghrelin concentrations in healthy subjects.

机译：1和3g肉桂对胃排空，饱腹感和餐后血糖，胰岛素，葡萄糖依赖性胰岛素多肽，胰高血糖素样肽1和健康受试者的含量浓度的影响。

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摘要

BACKGROUND: A previous study of healthy subjects showed that intake of 6 g cinnamon with rice pudding reduced postprandial blood glucose and the gastric emptying rate (GER) without affecting satiety. OBJECTIVE: The objective was to study the effect of 1 and 3 g cinnamon on GER, postprandial blood glucose, plasma concentrations of insulin and incretin hormones [glucose-dependent insulinotropic polypeptide (GIP) and glucagon-like peptide 1 (GLP-1)], the ghrelin response, and satiety in healthy subjects. DESIGN: GER was measured by using real-time ultrasonography after ingestion of rice pudding with and without 1 or 3 g cinnamon. Fifteen healthy subjects were assessed in a crossover trial. RESULTS: The addition of 1 or 3 g cinnamon had no significant effect on GER, satiety, glucose, GIP, or the ghrelin response. The insulin response at 60 min and the area under the curve (AUC) at 120 min were significantly lower after ingestion of rice pudding with 3 g cinnamon (P = 0.05 and P = 0.036, respectively, after Bonferroni correction). The change in GLP-1 response (DeltaAUC) and the change in the maximum concentration (DeltaC(max)) were both significantly higher after ingestion of rice pudding with 3 g cinnamon (P = 0.0082 and P = 0.0138, respectively, after Bonferroni correction). CONCLUSIONS: Ingestion of 3 g cinnamon reduced postprandial serum insulin and increased GLP-1 concentrations without significantly affecting blood glucose, GIP, the ghrelin concentration, satiety, or GER in healthy subjects. The results indicate a relation between the amount of cinnamon consumed and the decrease in insulin concentration.
机译：背景：对健康受试者的前一项研究表明，用稻米的摄入量6克肉桂降低了餐后血糖和胃排空率（GER）而不影响饱腹感。目的是，目的是研究1和3g肉桂对GER，餐后血糖，胰岛素血浆浓度的影响[葡萄糖依赖性胰岛素素（GIP）和胰高血糖素样肽1（GLP-1）] ，Ghrelin反应和健康受试者的饱腹感。设计：通过使用1或3g肉桂的稻米布丁进行实时超声检查来测量GER。在交叉试验中评估了十五个健康的受试者。结果：加入1或3g肉桂对GER，饱腹感，葡萄糖，吉普或GHRELIN反应没有显着影响。在用3g肉桂的水稻布丁摄取后，在120分钟的60分钟和曲线下（AUC）下的胰岛素反应显着降低（P = 0.05和P = 0.036，在Bonferroni校正之后）。 GLP-1响应（DeltaAuc）的变化和最大浓度的变化（Deltac（MAX））在用3g肉桂切入水稻布丁后，分别显着提高（P = 0.0082和P = 0.0138，在Bonferroni校正之后）。结论：摄入3克肉桂减少后血清胰岛素和增加的GLP-1浓度，而不会显着影响健康受试者的血糖，GIP，GHRELIN浓度，饱腹感或GER。结果表明肉桂消耗量与胰岛素浓度的减少之间的关系。

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