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Background: Previous studies suggest that cinnamon can reduce postprandial glycaemia through enhance insulin sensitivity in healthy adults. The aim of this study was to study the effect of cinnamon (C. burmannii) addition to a high-sugar semi-solid food on the postprandial blood glucose response on non-diabetic subjects and to characterize the antioxidant activity of this meal. Methods: Twenty four non-diabetic participants were included in a randomized clinical trial and assigned in two groups: Group A (reference meal) or group B (test meal). The blood glucose concentration was measured before the ingestion of the meals and at 30, 60, 90 and 120 minutes after the start of the meal. The test meal used consisted of 100 g of mousse mixed with 3 g of cinnamon. Chemical analysis was performed to quantify total phenolic content (Folin-Ciocalteu method) and antioxidant activity (Ferric Reducing Antioxidant Potential assay- FRAP). Results: The postprandial blood glucose levels AUCs slightly increased with the addition of 3 g of C. burmannii. However, the statistical analysis revealed that differences on AUCs and postprandial blood glucose values, between groups, were not significant. Chemical analysis showed that addition of C. burmannii (3g) to the mousse, increased the total phenolic content and the antioxidant activity. Conclusions: The results provide evidence that inclusion of cinnamon in the mousse increased the phenolic content and the antioxidant activity of a semi-solid high-sugar meal, and did not improve glucose response in healthy subjects.

Effect of Cinnamon Addition to an High-Sugar Meal on the Postprandial Blood Glucose Response of Healthy Subjects