Polyphenol-rich curry made with mixed spices and vegetables benefits glucose homeostasis in Chinese males (Polyspice Study): a dose–response randomized controlled crossover trial

  • Sumanto Haldar
  • Siok Ching Chia
  • Sze Han Lee
  • Joseph Lim
  • Melvin Khee-Shing Leow
  • Eric Chun Yong Chan
  • Christiani Jeyakumar Henry
Original Contribution

Abstract

Purpose

To investigate acute effects of two doses of a polyphenol-rich curry made with seven different spices and four base vegetables, eaten with white rice, on 24 h glucose response, postprandial insulinemia, triglyceridemia and 24 h urinary total polyphenol excretion (TPE).

Methods

Randomized, controlled, dose–response crossover trial in healthy, Chinese men [n = 20, mean ± standard deviation (SD) age 23.7 ± 2.30 years, BMI 23.0 ± 2.31 kg/m2] who consumed test meals matched for calories, macronutrients and total vegetables content, consisting either Dose 0 Control (D0C) or Dose 1 Curry (D1C) or Dose 2 Curry (D2C) meal. 24 h glucose concentration was measured using continuous glucose monitoring (CGM), together with postprandial plasma insulin and triglyceride for up to 7 h. Total polyphenol content (TPC) of test meals and urinary TPE were measured using the Folin–Ciocalteu assay.

Results

TPC for D0C, D1C and D2C were 130 ± 18, 556 ± 19.7 and 1113 ± 211.6 mg gallic acid equivalent (GAE) per portion served, respectively (p < 0.0001). Compared with D0C meal, we found significant linear dose–response reductions in the 3-h postprandial incremental AUC (iAUC) for CGM glucose of 19% and 32% during D1C and D2C meals respectively (p < 0.05) and non-significant linear dose response reductions in iAUC of insulin (p = 0.089). Notably, we found significant dose-dependent increases in postprandial triglyceride with increasing curry doses (p < 0.01). Significant increases in TPE with increasing curry doses were also observed (p < 0.01).

Conclusion

Polyphenol-rich curry intake can improve postprandial glucose homeostasis. The longer term effects remain to be established.

Keywords

Spices Curry Polyphenols Continuous glucose monitoring Postprandial insulinemia Postprandial triglyceridemia 

Notes

Acknowledgements

The authors thank Professor Zhou Weibiao, from the Food Science and Technology Program, c/o Department of Chemistry, National University of Singapore for the use the blast freezer in his laboratory for the preparation of the test meals for the study. They also thank Susanna Lim for her assistance with phlebotomy and the volunteers for taking part in this study. This project was funded by the Singapore Institute for Clinical Sciences, Agency for Science Technology and Research (A*STAR), Singapore.

Author contributions

SH and CJH was involved in developing the concept of the study; SH, CJH, MKSL, ECYC, SCC designed the research; SCC, SH, SHL and JL conducted research; SCC, SH, SHL analyzed the data or performed statistical analysis; SH, SCC, CJH wrote the manuscript and all authors had read and approved the final manuscript.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2017

Authors and Affiliations

  1. 1.Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS)Agency for Science Technology and Research (A*STAR)SingaporeSingapore
  2. 2.Division of Medicine, Department of EndocrinologyTan Tock Seng HospitalSingaporeSingapore
  3. 3.Lee Kong Chian School of MedicineNanyang Technological UniversitySingaporeSingapore
  4. 4.Department of BiochemistryNational University of SingaporeSingaporeSingapore
  5. 5.Department of PharmacyNational University of SingaporeSingaporeSingapore

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