Cinnamomum zeylanicum and Curcuma longa incorporated dairy yoghurts with hindered glycaemic properties for healthy people

This study mainly compare glycaemic responses of a control yoghurt(typical dairy yoghurt)against two novel yoghurt products with added spices oleoresins(Cinnamon yoghurt-Cinnamomum zeylanicum,turmeric yoghurt-Curcuma longa)using 16 healthy volunteers in a randomized crossover study.Blood glucose concentrations were measured at fasting state and 30,45,60,90,120 min following the ingestion,using a Blood Glucose Monitoring System and blood glucose response curves were plotted.Nutritional and physicochemical properties were also compared and no significant differences(P>0.05)were observed between novel yoghurts and the control within the storage period.Significant reductions in peak blood glucose concentration and area under the curve(AUC)(P<0.05)for both novel products compared to standard dairy yoghurt was observed;revealing the reduction of glycaemic impact by spice ingredients.Peak reductions of glucose concentration for cinnamon yoghurt was 9.61%,for turmeric yoghurt was 9.26%;they were considerably lower compared to the control.Mean peak serum glucose concentration for control,cinnamon yoghurt and turmeric yoghurt were(113.38±6.39),(102.50±6.00),(102.88±5.38)mg/dL respectively and mean AUC were(11951±523),(11012±611),(10941±530)(mg/dL)·min respectively.Hence novel yoghurt products are proven to be excellent sources in reducing postprandial blood glucose responses.©2021 Beijing Academy of Food Sciences.yoghuart products sae proven to be excellent sources in reducing postprandial blood ghncose Tesponses.

Comparison of blood glucose responses by cane sugar(Saccharum offi cinarum)versus coconut jaggery(Cocos nucifera)in type 2 diabetes patients

Type 2 diabetic mellitus is a predominant metabolic disorder that has a direct impact on human health.Although scientific data are deficit,coconut jaggery has been suggested as a better alternative for cane sugar by some individuals.This study was conducted to assess the credibility of this claim.Coconut jaggery was prepared at Coconut Research Institute,Sri Lanka and nutritional composition of coconut jaggery was compared with cane sugar using standard methods.Significantly higher(P<0.05)moisture(8.92±0.22)%,ash(2.09±0.33)%,protein(1.91±0.28)%,fat(0.14±0.02)%and fiber(0.05±0.03)%contents were observed in coconut jaggery compared to cane sugar.The total starch and total sugar content of the coconut jaggery was significantly(P<0.05)lower than that of the cane sugar.Forty-three patients(Male:16,Female:27)with type 2 diabetes from the Endocrinology unit,National Hospital Colombo,Sri Lanka were voluntarily engaged in the study,subjected to an initial health screening.Then,determination of postprandial blood glucose responses after intake of the standard(glucose),cane sugar and coconut jaggery.Average age of the selected group was(48.19±7.95)years and they were all overweight(BMI>23.0).The mean fasting blood glucose level and HbA1c of the subjects were(149.05±54.88)mg/dL and(9.170±2.022)%,respectively.There was no significant difference(P>0.05)in peak blood glucose concentrations or incremental area under the curve in blood glucose response of two test food.Therefore,coconut jaggery cannot be considered as a healthy substitute for cane sugar in type 2 diabetic patients.