Acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance.
Acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance.
复制标题
脱咖啡因咖啡和主要咖啡成分绿原酸和葫芦巴碱对葡萄糖耐量的急性影响。
DOI：
10.2337/dc09-0207
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发表时间：
2009-06
期刊：
影响因子：
16.2
通讯作者：
van Dam RM
中科院分区：
文献类型：
--
作者：
van Dijk AE;Olthof MR;Meeuse JC;Seebus E;Heine RJ;van Dam RM
喝咖啡与降低2型糖尿病的风险有关。我们评估了脱咖啡因咖啡和咖啡主要成分绿原酸和胡芦巴碱对葡萄糖耐量的急性影响。我们进行了一项随机交叉试验，研究15名超重男性在2小时口服葡萄糖耐量试验（OGTT）期间，12 g脱咖啡因咖啡、1 g绿原酸、500 mg胡芦巴碱和安慰剂（1 g甘露醇）对葡萄糖和胰岛素浓度的影响。与安慰剂相比，摄入绿原酸和胡芦巴碱可显著降低OGTT后15分钟的葡萄糖（分别为−0.7 mmol/l，P = 0.007和−0.5 mmol/l，P = 0.024）和胰岛素（分别为−73 pmol/l，P = 0.038和−117 pmol/l，P = 0.007）浓度。与安慰剂相比，所有治疗均不影响OGTT期间胰岛素或葡萄糖曲线下面积值。绿原酸和胡芦巴碱降低OGTT期间的早期葡萄糖和胰岛素反应。
Coffee consumption has been associated with lower risk of type 2 diabetes. We evaluated the acute effects of decaffeinated coffee and the major coffee components chlorogenic acid and trigonelline on glucose tolerance. We conducted a randomized crossover trial of the effects of 12 g decaffeinated coffee, 1 g chlorogenic acid, 500 mg trigonelline, and placebo (1 g mannitol) on glucose and insulin concentrations during a 2-h oral glucose tolerance test (OGTT) in 15 overweight men. Chlorogenic acid and trigonelline ingestion significantly reduced glucose (−0.7 mmol/l, P = 0.007, and −0.5 mmol/l, P = 0.024, respectively) and insulin (−73 pmol/l, P = 0.038, and −117 pmol/l, P = 0.007) concentrations 15 min following an OGTT compared with placebo. None of the treatments affected insulin or glucose area under the curve values during the OGTT compared with placebo. Chlorogenic acid and trigonelline reduced early glucose and insulin responses during an OGTT.
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影响因子：
1.6
作者：
Ishikawa, Akiko;Yamashita, Hiromi;Natori, Yasuo
通讯作者：
Natori, Yasuo
影响因子：
4.2
作者：
TRUGO, LC;MACRAE, R
通讯作者：
MACRAE, R
影响因子：
5.4
作者：
Andrade-Cetto, A;Wiedenfeld, H
通讯作者：
Wiedenfeld, H
影响因子：
1.6
作者：
Minamisawa, M;Yoshida, S;Takai, N
通讯作者：
Takai, N
DOI：
10.1016/j.biocel.2003.10.001
发表时间：
2004-05-01
影响因子：
4
作者：
Slow, S;Lever, M;Chambers, ST
通讯作者：
Chambers, ST