Effect of Acute Consumption of Crackers Enriched with Grape Seed Flour or Barley Flour with Added β-Glucan on Biomarkers of Postprandial Glycemia, Lipidemia, and Oxidative Stress: A Crossover Study

• Published in: Applied sciences 2024-06, Vol.14 (11), p.4591
• Main Authors: Chatziharalambous, Despina, Papagianni, Olga, Potsaki, Panagiota, Almpounioti, Kalliopi, Koutelidakis, Antonios E
• Format: Article
• Language: English
• Subjects: Atherosclerosis; barley flour; Chronic diseases; Chronic illnesses; crackers; Dextrose; Ethylenediaminetetraacetic acid; Glucose; glycemia; grape seed flour; lipidemia; Meals; Nutrition; Oxidative stress; Polyphenols; Triglycerides; Type 2 diabetes
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app14114591

Background: Grape seed polyphenol bioactivity is linked to reduced risk of metabolic syndrome, type 2 diabetes, obesity, and coronary heart disease development. Furthermore, regular consumption of β-glucan is associated with decreased lipidemic and glycemic profiles. The aim was to investigate the acute effect of crackers enriched with either 10% grape seed flour or 40% barley flour with added β-glucan along with a high-fat and high-carbohydrate meal on biomarkers of postprandial glycemia, lipidemia, and oxidative stress. Methods: In a randomized, three-arm crossover design study, 12 healthy subjects were assigned to consume breakfast consisting of bread, butter, and 250 mL water along with crackers containing either (a) wheat flour, (b) 10% grape seed flour, or (c) 40% barley flour enriched with β-glucan. Blood samples were drawn immediately before and 30, 90, and 180 min after the meal. Total antioxidant capacity was measured in plasma with the FRAP method. Total cholesterol, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, triglycerides, glucose, and uric acid were measured in serum. Results: Tested markers did not differ between the intervention groups at baseline, 30, 90, and 180 min (p ≥ 0.05) post-prandially. Conclusions: Enriched cracker consumption did not significantly affect the selected markers at the postprandial state, although better serum glucose and lipid levels, similar to baseline values, were maintained.