Anthocyanin-rich extract from purple potatoes decreases postprandial glycemic response and affects inflammation markers in healthy men

Abstract

<p>Our recent clinical study suggested that polyphenol-rich purple potatoes lowered postprandial glycemia and insulinemia compared to yellow potatoes. Here, 17 healthy male volunteers consumed yellow potatoes with or without purple potato extract (PPE, extracted with water/ethanol/acetic acid) rich in acylated anthocyanins (152 mg) and other phenolics (140 mg) in a randomized cross-over trial. Ethanol-free PPE decreased the incremental area under the curve for glucose (<em>p</em> = 0.019) and insulin (<em>p</em> = 0.015) until 120 min after the meal, glucose at 20 min (<em>p</em> = 0.015) and 40 min (<em>p</em> = 0.004), and insulin at 20 min (<em>p</em> = 0.003), 40 min (<em>p</em> = 0.004) and 60 min (<em>p</em> = 0.005) after the meal. PPE affected some of the studied 90 inflammation markers after meal; for example insulin-like hormone FGF-19 levels were elevated at 240 min (<em>p</em> = 0.001). These results indicate that PPE alleviates postprandial glycemia and insulinemia, and affects postprandial inflammation.<br></p>