Polyphenol-rich curry made with mixed spices and vegetables increases postprandial plasma GLP-1 concentration in a dose-dependent manner. Issue 2 (February 2018)

• Record Type: Journal Article
• Authors: Haldar, Sumanto; Chia, Siok; Henry, Christiani
• Is Part Of: European journal of clinical nutrition. Volume 72:Issue 2(2018)
• Page Start: 297
• Page End: 300
• Publication Date: 2018-02
• Subjects: Nutrition -- Periodicals; Nutrition disorders -- Periodicals; Nutritionally induced diseases -- Periodicals; 612.3
• DOI: 10.1038/s41430-017-0069-7
• Languages: English
• ISSNs: 0954-3007

Abstract

Abstract Glucagon-like peptide-1 (GLP-1) plays an important role in glucose homeostasis. Evidence is emerging that dietary bioactive phytochemicals such as polyphenols can increase GLP-1 concentration in vivo. Spices are rich in polyphenols and have oro-sensory properties, both of which can increase GLP-1 secretion. We therefore investigated the effects of mixed spices intake on postprandial GLP-1 concentration. Using a randomised, controlled, dose-response crossover trial in 20 young, healthy, Chinese men, volunteers were served white rice with 3 doses of curry made with mixed spices and vegetables. These test meals were isocaloric and macronutrient matched. Plasma total GLP-1 concentrations were measured before (baseline) and for up to 3 h after the consumption of test meals. We found a significant dose dependent increase in total AUC of plasma GLP-1 concentrations, adjusted for baseline, with increasing mixed spice doses [adjusted mean (±SEM) of 10568.3 ± 1267.9, 12391.8 ± 1333.94, and 13905.1 ± 1267.6 pg ml−1 .min for Dose 0 Control, Dose 1 Curry and Dose 2 Curry respectively (p = 0.019)]. Consumption of polyphenol rich mixed spices and vegetables can therefore increase in vivo GLP-1 concentration.