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Issue 9, 2017
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A study of glycaemic effects following acute anthocyanin-rich blueberry supplementation in healthy young adults

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Abstract

The postprandial response to ingested carbohydrate is recognised as a marker of metabolic health. Postprandial hyperglycaemia is observed in type 2 diabetes mellitus and is a significant risk factor for cardiovascular disease. Cognitive deficits are also associated with type 2 diabetes. Therefore interventions which moderate postprandial glucose profiles are desirable. Here we investigated the impact of anthocyanin-rich wild blueberries on postprandial glucose response. Seventeen healthy young adults consumed a range of doses of freeze-dried wild blueberry powder, in smoothie form, in both sugar-matched and no-added-sugar conditions. Plasma glucose was determined by a capillary sampling method at baseline and at regular intervals up to 2.5 hours postprandially. Blueberries were observed to significantly extend the postprandial glucose response beyond the period observed for a sugar-matched control, characteristic of a beneficial glycaemic response. Furthermore, blueberries were observed to reduce peak postprandial glucose levels, although statistical significance was not achieved. The findings suggest a tempering of the postprandial glucose response in the presence of anthocyanin-rich blueberry, and are discussed with reference to likely glucoregulatory mechanisms of action and their implications for cognitive and type 2 diabetes research.

Graphical abstract: A study of glycaemic effects following acute anthocyanin-rich blueberry supplementation in healthy young adults

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Publication details

The article was received on 16 May 2017, accepted on 15 Jul 2017 and first published on 28 Jul 2017


Article type: Paper
DOI: 10.1039/C7FO00724H
Citation: Food Funct., 2017,8, 3104-3110
  • Open access: Creative Commons BY license
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    A study of glycaemic effects following acute anthocyanin-rich blueberry supplementation in healthy young adults

    L. Bell, D. J. Lamport, L. T. Butler and C. M. Williams, Food Funct., 2017, 8, 3104
    DOI: 10.1039/C7FO00724H

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