Avokado Ezmesi Yan Ürününün Mısır Cipslerinde Tokluk ve Glikemik Yanıt Üzerindeki Etkisi

Özet (abstract)

Avocado paste (AP) is the main byproduct of industrial avocado processing. It has been recently studied as a source of potentially bioactive compounds with demonstrated in vivo satiety-related actions; however, these have not been explored in human consumers. The present study analyzed the effects of consuming AP-supplemented corn chips (AP-10%) on postprandial glycemia (0, 15, 30, 60, 90, and 120 min post-consumption). Subjective satiety was also analyzed during the aforementioned times, while serum satiety mediators (insulin, glucagon-like peptide-1 [GLP-1], and cholecystokinin [CCK]) and antioxidant capacity were quantified (0 and 120 min post-consumption) in eighteen apparently healthy adult consumers. Maximum glycemia occurred 15 min after consuming the chips (137 mg/dL), which the AP-supplemented samples were able to significantly decrease (118 mg/dL). Subjective satiety was positively affected, as determined by visual analogue scales, which showed that AP-supplemented samples increased the participants’ sensations of satiety and fullness by approximately 28 and 29%, respectively; trends were observed on the concentration of serum satiety mediators, although they were not significant. AP supplementation also mitigated a decrease in postprandial antioxidant capacity, as compared to the control, which showed a significantly lower value, according to the ORAC assay. We conclude that AP-supplemented corn chips may have an impact on postprandial glycemia, subjective satiety, and antioxidant capacity of apparently healthy adult consumers. Further studies are required to determine and/or complement the health effects of prolonged consumption of AP or AP-supplemented products.

Yazarların özeti; kaynağından alınmıştır. Foods, 2026 · DOI ↗