In conclusion, the studies confirmed that substitution of glycaemic sugars by inulin or oligofructose from chicory may be an effective strategy to reduce the postprandial blood glucose response to foods.

Nutrition-related studies avoid the participation of pre-menopausal women due to the potential effect of the menstrual cycle (MC) on their appetite regulation. It is generally accepted that women increase their energy intake during the luteal phase (LPh) compared to the follicular (FPh), however what happens in the menstrual phase (MPh) and how this might be regulated remains uncertain. Although some research indicates changes in the gastric emptying (GE) velocity, whether PYY is affected by the MC phase, remains unknown. The aim of this study was to assess whether eating the same breakfast in each of the three MC phases would change the GE time, the PYY response and post-prandial satiety such that they might affect subsequent food intake. Furthermore, the aim was to associate any potential differences to the fluctuations in estradiol (E) and progesterone (P) within a MC. Nine naturally cycling women attended to the laboratory to consume a standardised breakfast on three occasions, each of them representing one of the MC phases. Breath samples to measure GE time, plasma samples to quantify PYY levels and hunger scores were collected for a total of 4 h after which food intake was assessed by an ad-libitum buffet lunch. GE and PYY levels changed significantly across the phases of the MC (p < 0.05). GE was correlated to P and E-P ratio (r = -0.5 and 0.4, respectively). To conclude, the appetite regulators PYY and GE time change depending upon the MC phases with GE time associated with the ovarian hormone levels which suggests the necessity of controlling the MC phase in studies looking at the appetite response.

Purpose Inconsistent evidence exists for greater satiety after medium-chain triglycerides (MCT) or conjugated linoleic acid (CLA) compared to long-chain triglycerides (LCT). Furthermore, the mechanisms are poorly understood and effects in people with a healthy weight and those with overweight/obesity have not been compared. This study aimed to compare appetite responses in these groups and examine the mechanisms behind any differences. Methods Fifteen participants with healthy weight (BMI: 22.7 ± 1.9 kg•m −2) and fourteen participants with overweight/ obesity (BMI: 30.9 ± 3.9 kg•m −2) consumed a breakfast containing either 23.06 g vegetable oil (CON), 25.00 g MCT oil (MCT), or 6.25 g CLA and 16.80 g vegetable oil (CLA). Appetite, peptide YY (PYY), total ghrelin (TG), β-hydroxybutyrate, and gastric emptying (GE) were measured throughout. Energy intake was assessed at an ad libitum lunch and throughout the following ~ 36 h. Results Neither MCT nor CLA decreased ad libitum intake; however MCT decreased day 1 energy intake (P = 0.031) and the 48-h period (P = 0.005) compared to CON. MCT delayed GE (P ≤ 0.01) compared to CON, whereas CLA did not. PYY and TG concentrations were not different (P = 0.743 and P = 0.188, respectively), but MCT increased β-hydroxybutyrate concentrations compared to CON (P = 0.005) and CLA (P < 0.001). β-hydroxybutyrate concentrations were higher in participants with overweight/obesity (P = 0.009). Conclusion Consumption of MCT reduces energy intake in the subsequent 48 h, whereas CLA does not. Delayed gastric emptying or increased β-hydroxybutyrate concentrations may mediate this.

The demand for functional foods has recently increased, partly due to the growing evidence of several grains and their positive effect on health (1) . Millet is one of such functional grains known for significant health benefits that are attributed to its high content of polyphenols, antioxidants and dietary fibre (2) . Foods such as millet may exert their effect by improving insulin sensitivity and reducing the glycaemic response due in part to a high antioxidant and polyphenol content. Therefore, millet consumption may help to prevent or reduce the risk of developing Type 2 diabetes.The aim of this study was to determine and compare the antioxidant activity and polyphenol content of different types of millet grains (pearl millet, finger millet, foxtail millet, common millet, little millet, barnyard millet, kodo millet) in different forms (seeds, flour and flakes).The total polyphenol content of the millet products was measured using the Folin-Ciocalteu method (FCR). Antioxidant activity was measured using the ferric ion-reducing antioxidant power (FRAP) method (4) .Data was tested for normality using the Shapiro-Wilks test. Values are the mean of three independent experiments. The one-way between group ANOVA, independent sample t test, Kruskal Wallis or Mann Whitney test were used to compare between the same millet and different millet forms; p < 0·05.These results show that millet grain is richer in polyphenol and antioxidant content compared to millet flour and flakes. Table 1 shows that kodo millet grain has a higher polyphenol and antioxidant content followed by finger millet in both grain and flour forms. This study represents a starting point for the future human studies that will look at the effect of polyphenol-rich millet products on glycaemic and insulinaemic response.

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