Effect of Anthocyanins Extracted From Purple Potatoes on Healthy Study Subjects' Postprandial Glycemia and Insulinemia

Study Overview
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Brief Summary
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A randomized, single-blind cross-over clinical nutrition trial will be conducted. The effects of yellow-fleshed potatoes and yellow-fleshed potatoes supplemented with anthocyanins extracted from purple-fleshed potatoes on healthy men's postprandial glycemia and insulinemia will be compared. Additionally, the postprandial metabolism and metabolites, and the appearance and metabolism of the flavonoids and their metabolites is studied in plasma, urine and feces.

Official Title
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Effect of Anthocyanins Extracted From Purple Potatoes on Healthy Study Subjects' Postprandial Glycemia and Insulinemia

Conditions
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Postprandial Glycemia

Intervention / Treatment
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* Other: Dietary


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age 18-45 Male No regular medication No participation in a drug trial or blood donation within 2 months Non-smoker Signs informed consent Body mass index 18.5-27 kg/m2 Fasting plasma cholesterol < 5.5 mmol/l Fasting plasma triacylglycerols < 2.6 mmol/l Fasting plasma glucose 4-6 mmol/l blood pressure <140/80 mmHg hemoglobin>130 g/l Fasting plasma alanine amino transferase (ALAT) <60 U/l (normal liver function) Fasting plasma thyroid-stimulating hormone (TSH) 0.4 - 4.5 mU/l (normal thyroid function) Fasting plasma creatinine <118 µmol/l (normal kidney function) Exclusion Criteria: Regular smoking Alcohol abuse Regular medication

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 45 Years

Sexes Eligible for Study
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Male

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Anthocyanins and yellow potato<br>168 mg of anthocyanins extracted from purple-fleshed potatoes added to 350 g of steam-cooked mashed potatoes in water | Other: Dietary<br> <br> |
| Experimental: Yellow potato<br>350 g of steam-cooked mashed potatoes in water | Other: Dietary<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Plasma glucose concentration |  | 0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min | 
| Plasma insulin concentration |  | 0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in plasma (NMR and (U)HPLC-MS/MS measurements) |  | 0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min | 
| Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in urine (NMR and (U)HPLC-MS/MS measurements) |  | Before meal, and 0-4h, 4-8h, 8-16h, 16-24 h | 
| Concentrations and quality of metabolites and flavonoid color compounds and their metabolites in feces (NMR and (U)HPLC-MS/MS measurements) |  | before and after meal | 
| Area under the glucose concentration curve (AUC) |  | 0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min | 
| Area under the insulin concentration curve (AUC) |  | 0min, 20min, 40min, 60min, 90min, 120min, 180min, 240min |