TY - JOUR
T1 - Impact of resistant starch from unripe banana flour on hunger, satiety, and glucose homeostasis in healthy volunteers
AU - Hoffmann Sardá, Fabiana A.
AU - Giuntini, Eliana B.
AU - Gomez, Maria Luiza P.A.
AU - Lui, Maria Cristina Y.
AU - Negrini, Juliana A.E.
AU - Tadini, Carmen C.
AU - Lajolo, Franco M.
AU - Menezes, Elizabete W.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - Sources of dietary fibre can induce satiety and impact energy consumption. Herein, healthy volunteers consumed unripe banana flour (UBF), rich in resistant starch (5 g/8 g UBF), non-daily (3 times a week) for six weeks. The resistant starch (15 g/week) significantly reduced hunger and increased satiety parameters, as evaluated by the visual analogue scale (VAS) and area under the curve of ghrelin and peptide YY hormones. Changes in the VAS score and hormone levels were followed by a 14% reduction in energy intake at two subsequent meals in the UBF group. The fasting insulin after intake of UBF showed higher sensitivity by HOMA2-IR or QUICKI when compared to the baseline and control groups. These results suggest that UBF can be considered as a functional food ingredient that may contribute to reduced risks of certain non-communicable diseases owing to its high resistant starch levels.
AB - Sources of dietary fibre can induce satiety and impact energy consumption. Herein, healthy volunteers consumed unripe banana flour (UBF), rich in resistant starch (5 g/8 g UBF), non-daily (3 times a week) for six weeks. The resistant starch (15 g/week) significantly reduced hunger and increased satiety parameters, as evaluated by the visual analogue scale (VAS) and area under the curve of ghrelin and peptide YY hormones. Changes in the VAS score and hormone levels were followed by a 14% reduction in energy intake at two subsequent meals in the UBF group. The fasting insulin after intake of UBF showed higher sensitivity by HOMA2-IR or QUICKI when compared to the baseline and control groups. These results suggest that UBF can be considered as a functional food ingredient that may contribute to reduced risks of certain non-communicable diseases owing to its high resistant starch levels.
KW - Energy consumption
KW - Ghrelin
KW - Insulin sensitivity
KW - Peptide YY
KW - Resistant starch
KW - VAS
UR - http://www.scopus.com/inward/record.url?scp=84962793763&partnerID=8YFLogxK
U2 - 10.1016/j.jff.2016.04.001
DO - 10.1016/j.jff.2016.04.001
M3 - Article
AN - SCOPUS:84962793763
SN - 1756-4646
VL - 24
SP - 63
EP - 74
JO - Journal of Functional Foods
JF - Journal of Functional Foods
ER -