A “PAKU-PAKU KOUBO-KUN” containing yeast and mulberry extract postprandial glycemic control in healthy Japanese men and women: a randomized, placebo-controlled, crossover study
نویسندگان
چکیده
Objective: This study’s purpose was to verify the PAKU-PAKU KOUBO-KUN (PPKK) containing yeast and mulberry extract concentrate’s effects on suppressing elevated postprandial blood glucose (PBG).Methods: Two randomized, placebo-controlled, crossover studies (TRIAL-1 TRIAL-2) were conducted. Both included healthy Japanese adults with a maximum PBG concentration (Cmax) in range of 140–199 mg/dL. Study subjects randomly assigned take PPKK or placebo food. Then consumed 200 g cooked rice within 10 minutes test food consumption. Blood (BG) levels evaluated before intervention, 30 min, 60 90 120 min after The main endpoint incremental area under curve (IAUC) PBG.Results: analysis 36 TRIAL-1 41 TRIAL-2. A combined (n = 71) individual showed that significantly reduced IAUC PBG. In particular, BG lower at intervention. No adverse identified. Conclusions:These results indicated moderated increase enhanced metabolism.Trial registration: UMIN-CTR: UMIN000042445 UMIN000045341Foundation: Mainichiegao Co., Ltd.Keywords: glucose, yeast, mulberry, prediabetes, glycemic control
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ژورنال
عنوان ژورنال: Functional Foods in Health and Disease
سال: 2023
ISSN: ['2160-3855', '2378-7007']
DOI: https://doi.org/10.31989/ffhd.v13i3.1046