Postprandial glycaemic response to berry nectars containing inverted sucrose
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CitationTörrönen Riitta. Hellström Jarkko. Mattila Pirjo. Kilpi Kyllikki. (2017). Postprandial glycaemic response to berry nectars containing inverted sucrose. Journal of Nutritional Science, 6, e4. 10.1017/jns.2016.44.
Sucrose is commonly used for sweetening berry products. During processing and storage of berry products containing added sucrose, sucrose is inverted to glucose and fructose. We have previously shown that postprandial glycaemic response induced by intact sucrose is attenuated when sucrose is consumed with berries rich in polyphenols. It is not known how inversion of sucrose affects glycaemic response. We investigated postprandial glycaemic and insulinaemic responses to blackcurrant (Ribes nigrum) and lingonberry (Vaccinium vitis-idaea) nectars and a reference drink (water) sweetened with glucose and fructose, representing completely inverted sucrose. The nectars and reference drink (300 ml) contained 17·5 g glucose and 17·5 g fructose. Polyphenol composition of the nectars was analysed. A total of eighteen healthy volunteers participated in a randomised, controlled, cross-over study. Blood samples were collected at fasting and six times postprandially during 120 min. Inverted sucrose in the reference drink induced glycaemic and insulinaemic responses similar to those previously observed for intact sucrose. In comparison with the reference, the blackcurrant nectar attenuated the early glycaemic response and improved glycaemic profile, and the lingonberry nectar reduced the insulinaemic response. The responses induced by inverted sucrose in the berry nectars are similar to those previously observed for berry nectars containing intact sucrose, suggesting that inversion has no major impact on glycaemic response to sucrose-sweetened berry products. The attenuated glycaemic response after the blackcurrant nectar may be explained by inhibition of intestinal absorption of glucose by blackcurrant anthocyanins.
SubjectsBerries Inverted sucrose Postprandial glucose Insulin Polyphenols
Link to the original itemhttp://dx.doi.org/10.1017/jns.2016.44
PublisherCambridge University Press (CUP)
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