Blackcurrant (Ribes nigrum) lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomised crossover trial

Abstract

Berries rich in anthocyanins have beneficial effects on postprandial glycaemia. We investigated whether blackcurrant (75 g in a portion) independently and in a product with fermented quinoa induced similar effects on the sugar-induced postprandial glucose metabolism as observed before with 150 g of blackcurrant. Twenty-six healthy subjects (22 females and 4 males) consumed four test products after fasting overnight in a randomized, controlled crossover design. Each test product portion contained 31 g of available carbohydrates and had similar composition of sugar components: 300 ml water with sucrose, glucose and fructose (SW; reference), blackcurrant puree with added sugars (BC), a product consisting of the blackcurrant puree and a product base with fermented quinoa (BCP), and the product base without blackcurrant (PB). Blood samples were collected at 0, 15, 30, 45, 60, 90, 120, and 180 min after eating each test product to analyze the concentrations of glucose, insulin, and free fatty acids (FFA). In comparison with the SW, the intake of both the BC and BCP resulted in reduced glucose and insulin concentrations during the first 30 min, a more balanced decline during the first hour, and improved glycaemic profile. The BCP induced more efficient effects than the BC due to the product base with fermented quinoa. A rebound of FFA after the sugar-induced hypoglycaemic response was attenuated at the late postprandial phase by the BC and BCP. In conclusion, we showed that 75 g of blackcurrant and the product with fermented quinoa were able to lower postprandial glycaemia and insulinemia.

Potential of Probiotic Frozen Blackcurrant Products: Consumer Preference, Physicochemical Characterization, and Cell Viability

“…Previously, the anthocyanins of a similar frozen blackcurrant product have been determined at the time of consumption [ 14 ]. However, the anthocyanin content of berry products has been shown to decrease during 6 months of storage [ 22 ].…”

“…Berries are part of the healthy Nordic diet [ 10 ]; in the Finnish diet, they constitute the number one source of polyphenols [ 11 ]. Berries and their polyphenolic compounds, such as anthocyanins, have positive health effects on postprandial glucose metabolism [ 12 , 13 , 14 ], oxidative stress [ 15 ], and inflammation [ 16 ].…”

Dietary Control of Inflammation and Resolution

“…On the other hand, AMPK activity is inhibited by excess calorie intake and elevated blood glucose levels (70,71). Thus, one can obtain the maximum dietary activation of AMPK activity by following a calorierestricted diet with a low glycemic index with adequate omega-3 fatty acids and water-soluble polyphenols such as anthocyanins, especially bioavailable delphinidins (72,73).…”

Potential Vasculoprotective Effects of Blackcurrant (Ribes nigrum) Extract in Diabetic KK-Ay Mice

“…Cyanidin-3-rutinoside and delphinidin-3-rutinoside are the major components in blackcurrants [17]. Blackcurrant extract (BCE) has several health benefits: it improves glucose metabolism [18][19][20][21] and dyslipidemia in high-fat, diet-fed animals [22,23] and promotes cardiovascular health in humans [24][25][26]. We previously reported the direct effects of BCE in preventing vascular disorders [27]; however, to the best of our knowledge, there are no other studies on this topic.…”