A single consumption of curry improved postprandial endothelial function in healthy male subjects: a randomized, controlled crossover trial

Nutrition Journal

Research

Hiroshi Sawada¹  Noriya Masamura¹  Nobuaki Tsuge¹  Yukihito Higashi²  Shohei Yamada³  Hideki Nakayama³  Shigeki Satomi³ 

[1] Central Research & Development Institute, House Foods Group Inc, 284-0033, Yotsukaido, Japan;Department of Regeneration and Medicine, Research Institute for Radiation Biology and Medicine, Hiroshima University, 734-8553, Hiroshima, Japan;Research & Development Institute, House Foods Corporation, 284-0033, Yotsukaido, Japan;

关键词: Curry;    Spice;    Antioxidant;    Endothelial function;    Postprandial hyperglycemia;    Flow-mediated vasodilation;    Prevention;    Cardiovascular events;   

DOI  :  10.1186/1475-2891-13-67

 received in 2013-12-19, accepted in 2014-06-24,  发布年份 2014

来源: Springer

【 摘 要 】

BackgroundCurry, one of the most popular foods in Japan, contains spices that are rich in potentially antioxidative compounds, such as curcumin and eugenol. Oxidative stress is thought to impair endothelial function associated with atherosclerosis, a leading cause of cardiovascular events. The aim of this study was to determine whether a single consumption of curry meal would improve endothelial function in healthy men.MethodsFourteen healthy male subjects (BMI 23.7 ± 2.7 kg/m2; age 45 ± 9 years) were given a single serving of curry meal or spice-free control meal (180 g of curry or control and 200 g of cooked rice; approximately 500 kcal in total) in a randomized, controlled crossover design. Before and 1 hr after the consumption, fasting and postprandial flow-mediated vasodilation (FMD) responses and other parameters were measured.ResultsThe consumption of the control meal decreased FMD from 5.8 ± 2.4% to 5.1 ± 2.3% (P = 0.039). On the other hand, the consumption of the curry meal increased FMD from 5.2 ± 2.5% to 6.6 ± 2.0% (P = 0.001), and the postprandial FMD after the curry meal was higher than that after the control meal (P = 0.002). Presence of spices in the curry did not alter significantly the systemic and forearm hemodynamics, or any biochemical parameters including oxidative stress markers measured.ConclusionsThese findings suggest that the consumption of curry ameliorates postprandial endothelial function in healthy male subjects and may be beneficial for improving cardiovascular health.Trial registrationUMIN Clinical Trials Registry 000012012.

【 授权许可】

CC BY   
© Nakayama et al.; licensee BioMed Central Ltd. 2014