Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals
Almonds decrease postprandial glycemia, insulinemia, and oxidative damage in healthy individuals
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DOI：
10.1093/jn/136.12.2987
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发表时间：
2006-12-01
影响因子：
4.2
通讯作者：
Rao, A. Venket
中科院分区：
文献类型：
--
作者：
Jenkins, David J. A.;Kendall, Cyril W. C.;Rao, A. Venket
降低餐后血糖波动的策略，包括消化酶抑制和低血糖指数饮食，可能通过降低餐后脂质和蛋白质的氧化损伤，降低糖尿病发病率和冠心病（CHD）风险。因此，我们评估了降低餐后血糖波动对氧化损伤指标的影响。15名健康受试者吃了2份面包对照餐和3份测试餐：杏仁和面包;蒸谷米;和速溶土豆泥，碳水化合物，脂肪和蛋白质平衡，使用黄油和奶酪。我们在基线和餐后4小时采集血样。大米（38 +/- 6）和杏仁粉（55 +/- 7）的糖化指数低于马铃薯粉（94 +/- 11）（P < 0.003），餐后胰岛素浓度时间曲线下面积也是如此（P < 0.001）。总抗氧化能力没有餐后治疗差异。然而，血清蛋白巯基浓度增加杏仁粉（15 +/- 14 mmol/L），表明较少的氧化蛋白质损伤，并降低后，控制面包，大米和马铃薯餐（-10 +/- 8 mmol/L），当这3餐的数据汇总（P = 0.021）。蛋白巯基的变化也与餐后血糖峰值增量（r=-0.29，n = 60次观察，P= 0.026）和胰岛素峰值反应（r=-0.26，n = 60次观察，P = 0.046）呈负相关。因此，降低餐后血糖波动可能会降低蛋白质氧化损伤的风险。杏仁可能通过降低血糖波动和提供抗氧化剂来降低这种风险。这些作用可能与坚果与降低CHD风险相关的机制有关。
Strategies that decrease postprandial glucose excursions, including digestive enzyme inhibition, and low glycemic index diets result in lower diabetes incidence and coronary heart disease (CHD) risk, possibly through lower postprandial oxidative damage to lipids and proteins. We therefore assessed the effect of decreasing postprandial glucose excursions on measures of oxidative damage. Fifteen healthy subjects ate 2 bread control meals and 3 test meals: almonds and bread; parboiled rice; and instant mashed potatoes, balanced in carbohydrate, fat, and protein, using butter and cheese. We obtained blood samples at baseline and for 4 h postprandially. Glycemic indices for the rice (38 +/- 6) and almond meals (55 +/- 7) were less than for the potato meal (94 +/- 11) (P < 0.003), as were the postprandial areas under the insulin concentration time curve (P < 0.001). No postmeal treatment differences were seen in total antioxidant capacity. However, the serum protein thiol concentration increased following the almond meal (15 +/- 14 mmol/L), indicating less oxidative protein damage, and decreased after the control bread, rice, and potato meals (- 10 +/- 8 mmol/L), when data from these 3 meals were pooled (P = 0.021). The change in protein thiols was also negatively related to the postprandial incremental peak glucose (r= -0.29, n = 60 observations, P= 0.026) and peak insulin responses (r= -0.26, n = 60 observations, P = 0.046). Therefore, lowering postprandial glucose excursions may decrease the risk of oxidative damage to proteins. Almonds are likely to lower this risk by decreasing the glycemic excursion and by providing antioxidants. These actions may relate to mechanisms by which nuts are associated with a decreased risk of CHD.