Components of coffee improves glucose tolerance
Components of coffee improves glucose tolerance
Chlorogenic acid and trigonelline, which are present in coffee may improve glucose tolerance, according to a randomized crossover study, reported in the online edition «Diabetes Care» of 26 March.
“In the prospective cohort studies of higher coffee consumption was associated with a lower risk of developing type 2 diabetes” – the scientists say (Institute for Health Sciences, VU University Amsterdam, in the Netherlands). “Associations were similar for caffeinated coffee and decaffeinated coffee, suggesting that components of coffee other than caffeine have beneficial effects on glucose homeostasis. “Coffee – the main source of chlorogenic acid and precursor of vitamin B3 trigonelline, which, as shown by the results of animal studies, reduced the concentration of blood glucose.
The purpose of this study was to determine the effect of coffee without caffeine, chlorogenic acid and trigonelline in glucose tolerance in 15 men with obesity. During the 2-hour oral test for glucose tolerance authors studied the effect on the concentration of glucose and insulin, 12 g of decaffeinated coffee, 1 g chlorogenic acid, 500 mg of trigonelline, and placebo (1 g mannitol).
Compared with placebo reception chlorogenic acid and trigonelline were associated with a significant decrease in concentrations of glucose (-0,7 μmol / L and -0,5 μmol / L, respectively) and insulin (-73 pmol / L and -117 pmol / L, respectively ) 15 minutes after receiving glucose. However, the area under the curve values for insulin and glucose during the oral test for glucose tolerance were similar for each type of therapy against a placebo.
Limitations of the studies included are multiple tests that were conducted at different times, increasing the likelihood of random outcomes, and the difficulty of comparing treatment effects, as well as in 12 grams of coffee without the caffeine contained significantly less chlorogenic acid and trigonelline than the doses taken separately.
“Chlorogenic acid and trigonelline reduced the early response of glucose and insulin during the oral test for glucose tolerance” – the paper says. “This finding is consistent with the hypothesis that these compounds may underlie the beneficial effects of coffee on the development of type 2 diabetes.
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