Effects of organic coconut flower syrup on glucose and insulin responses and substrate utilization

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Naruemon Leelayuwat
Benja Saelim
Yupaporn Kanpettha
Ploypailin Aneknan
Terdthai Tong-UN

Abstract

      The glycaemic index (GI) and insulinemic index (II) classify foods on the basis of the blood glucose and insulin concentrations they produce, which are then associated with risk of metabolic diseases. Thus, a database indicating the GI of different foods is necessary for providing people with health information. Nowadays, consumption of the natural product organic coconut flower syrup (OCFS) is increasing. However, there has been no research investigating the GI and II of OCFS. Therefore, this study aimed to measure the GI and II of OCFS and its effect on substrate utilization in healthy subjects between 20 and 40 years of age. The GI and II were calculated from the Area Under Curve (AUC) of plasma glucose and insulin concentrations before and after ingestion of OCFS. Expired air was collected for analysis of substrate utilization 5 minutes prior to and 60 and 120 min subsequent to ingestion. Results showed that the GI of OCFS, OCFS mixed with 1.5% inulin, and OCFS mixed with 3% inulin was 51, 48, and 45, respectively. The II of all OCFS types was low, with the lowest II value belonging to OCFS mixed with 3% inulin. There were no significant differences in substrate utilization within and between food types. These results suggest that the GI and II of OCFS are low, and OCFS is a proper choice of sweetener to replace sugar, an important finding for preventing and decreasing risk of type 2 diabetes mellitus and metabolic diseases.

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References

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