Effect of Herbs and Spices on Metabolic Regulation and Appetite in Healthy Subjects

Healthy Clinical Trial

— AFC-SPICES  

Official title:

Investigation on Effect of Herbs and Spices on Glucose and Insulin Responses, Anti-inflammatory Properties, Antioxidative Capacity and Satiety in Healthy Subjects

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT02035241
• Other study ID #: LUND-AFC-STAGE3-SPICES
• Status: Completed
• Phase: N/A
• Start date: March 2014
• Est. completion date: June 2014

Study information

• Verified date: August 2018
• Source: Lund University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

The purpose of the study is to investigate how herbs and spices affect acute/postprandial glucose and insulin responses, inflammatory markers, appetite control peptides, antioxidative capacity, as well as subjective appetite ratings (VAS-visual analogue scales) in healthy volunteers. We hypothesize that certain herbs and spices added to a standardized meal will improve postprandial glucose tolerance and other metabolic biomarkers in healthy volunteers, compared with a similar meal without the corresponding plant materials.

Description:

The aims of the study is to investigate whether consumption of preload isovolumetric (220 ml) spice-based beverages contained total polyphenol concentration to 185 mg gallic-acid equivalents followed by white wheat bread challenge (contained 50 g available carbohydrate) might affect postprandial glucose metabolism, inflammatory markers, appetite-related gut hormones, plasma antioxidant capacity, as well as appetite sensations in healthy subjects.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 21
• Est. completion date: June 2014
• Est. primary completion date: June 2014
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 40 Years

Eligibility

Inclusion Criteria:

• Healthy males and females

• Signed informed consent

• BMI 20 - 28 kg/m2 with weight change <3 kg latest 2 months)

• Must be able to accept herbs and spices

Exclusion Criteria:

• Below 18 years

• Uncomfortable speaking English and/or difficulties in understanding spoken English

• Smoking or using snuff

• Vegetarian or vegan

• Stressed by venous blood sampling or previous experience of being difficult to cannulate

• Receiving any drug treatment that may influence the study outcomes

• Pregnancy or breastfeeding

Related Conditions & MeSH terms

• Healthy

Intervention

Dietary Supplement:
• Spices 1
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
• Spices 2
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
• Spices 3
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of spices 3. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
• Herbs 1
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 1. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
• Herbs 2
In this study, subjects are asked to consume 200 ml beverage drinks contain certain amounts of herbs 2. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.
• Control drink
As a control, subjects are asked to consume 200 ml control drinks. Following 10 min. beverage consumption, subjects will be given standardized breakfast corresponding to 50 g carbohydrate.

Locations

Country	Name	City	State
Sweden	Antidiabetic Food Centre (Medicon Village) - Lund University	Lund	Skane

Sponsors (2)

Lead Sponsor	Collaborator
Lund University	Anti-Diabetic Food Centre

Country where clinical trial is conducted

Sweden, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Changing on blood glucose concentration after treatment with herbs and spices	The capillary blood samples will be taken for blood glucose analysis	Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min.
Secondary	Changing on subjective appetite ratings after treatment with herbs and spices	Appetite will be assessed using standard subjective 100 mm VAS (visual analogue scale) at time intervals throughout each visit	Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min.
Secondary	Changing on metabolic biomarkers after treatment with herbs and spices	The venous blood samples will be taken for insulin, inflammatory markers (i.e. interleukin-6, interleukin-8, tumor necrosis factor-alpha, necrosis factor kappa-beta, adiponectin and C-reactive protein), appetite-related gut hormones (i.e. glucagon-like peptide-1 and peptide tyrosine-tyrosine)	Prior to the initial intervention at 0 min and after intervention at 15, 30, 45, 60, 90, 120, 180 min.
Secondary	Changing on urine metabolite profile after treatment with herbs and spices	Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods	Prior to the initial intervention at 0 min and up to 24-h after intervention
Secondary	Changing on plasma metabolite profile after treatment with herbs and spices	Metabolite profile will be analyzed using Liquid Chromatography-Mass Spectrometry based methods	Prior to the initial intervention at 0 min and after intervention at 60, 90, 120, 180 min.

External Links

•   Antidiabetic Food Centre - Vinnova Excellence Centre in Research and Innovation at Lund University, SWEDEN