Jump to main content
Jump to site search


A 6-weeks supplementation with grape pomace to subjects at cardiometabolic risk ameliorates insulin sensitivity, without affecting other metabolic syndrome markers

Abstract

Grape polyphenols have shown a promising role in the modulation of metabolic syndrome (MetS), mostly in animal models. However, clinical studies are scarce and they usually only consider a fraction of polyphenols, ignoring the non-extractable polyphenols (high molecular weight compounds or associated with macromolecules such as dietary fibre). This study aimed to evaluate the effect of grape pomace, rich in both extractable and non-extractable polyphenols, on markers of MetS. Fifty subjects (22 women) aged 20-65 with at least two MetS factors were randomly assigned to the product (daily dose of 8 g of dried grape pomace) or to the control group in a 6 weeks crossover design with a 4 weeks wash-out. Samples were collected at the beginning and at the end of both periods; half of the participants were subjected to an Oral Glucose Tolerance Test at the beginning and the end of the supplementation period. Grape pomace supplementation significantly improved fasting insulineamia (p<0.01), without affecting other cardiometabolic risk parameters. A tendency towards an improvement in postprandial insulineamia was observed, particularly in those subjects with higher fasting insulin levels. Therefore, supplementation with grape pomace may be a strategy for improving insulin sensitivity in subjects at high cardiometabolic risk.

Back to tab navigation

Supplementary files

Publication details

The article was received on 03 Jul 2018, accepted on 08 Oct 2018 and first published on 08 Oct 2018


Article type: Paper
DOI: 10.1039/C8FO01323C
Citation: Food Funct., 2018, Accepted Manuscript
  •   Request permissions

    A 6-weeks supplementation with grape pomace to subjects at cardiometabolic risk ameliorates insulin sensitivity, without affecting other metabolic syndrome markers

    D. Martínez-Maqueda, B. Zapatera, A. Gallego-Narbón, P. Vaquero, F. Saura-Calixto and J. Pérez-Jiménez, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01323C

Search articles by author

Spotlight

Advertisements