Blackcurrant () lowers sugar-induced postprandial glycaemia independently and in a product with fermented quinoa: a randomized crossover trial.
Br J Nutr. 2020 Nov 9:1-28. Epub 2020 Nov 9. PMID: 33161904
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.