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Decrease of Postprandial Endothelial Dysfunction by Spice Mix added to High Fat Meat Patty in Men with Type 2 Diabetes Mellitus
Author(s) -
Li Zhaoping,
Henning Susanne,
Zhang Yanjun,
Zerlin Alona,
Thames Gail,
Tseng Chi-Hong,
Heber David
Publication year - 2012
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.26.1_supplement.125.3
Subject(s) - postprandial , malondialdehyde , medicine , nitric oxide , endothelial dysfunction , endocrinology , chemistry , diabetes mellitus , type 2 diabetes , excretion , urine , insulin , oxidative stress
Background High fat intake has been demonstrated to promote endothelial dysfunction possibly through an increase in lipid peroxidation and decrease in serum nitric oxide. Objective study the effect of spice mixture on malondialdehyde (MDA) production, serum nitric oxide and postprandial endothelial dysfunction measured as peripheral arterial tonometry (PAT). Methods Hamburger meat was mixed with and without spice prior to cooking. Twenty‐two males with type 2 DM on diet or oral medications consumed control burgers with salt only (CB) or salt and spice mix (SPB) in randomized order. Result Eighteen subjects completed the study. Two hours after consumption of the burger, the PAT score decreased by 9.7±21.5% for CB and increased by 18.0±42.4% for SPB. The change of PAT score after CB and SPB was significantly different (p=0.025). The postprandial concentration of glucose, insulin and triglycerides were similar in all subjects after CB or SPB. Urine MDA excretion in μmol/g creatinine was reduced by 31 percent (p<0.001) in the subjects consuming the SPB compared to the CB group. The average urine nitric oxide concentration 6 hours after consumption of burgers was 9.09±5.7 mcM/mg after CB and 12.37±7.00 mcM/mg after SB with a p value of 0.053. Conclusion This study demonstrates the benefits of a polyphenol‐rich spice mixture in promoting vascular health when added to cooked meats.