Satiety, glycemic profiles, total antioxidant capacity, and postprandial glycemic responses to different sugars in healthy Malaysian adults

Abstract Background Minimally Refined Brown Sugar (MRBS) is a novel low glycemic index (GI) brown sugar, retaining a consistent amount of antioxidant polyphenols. Objective The study aimed to determine whether minimally refined brown sugar (MRBS) has a lower postprandial glycemic response (GR) and glycemic index (GI) value compared to other types of refined sugar. Low GR foods are also reported to increase satiety. Accordingly, we also evaluated satiety profiles, glycemic profiles (Glucose, Insulin and Glucagon), and Total Antioxidant Capacity (TAC). Method This work shows the results of two double-blind, cross-over studies(study 1 and study 2). Each study recruited 14 healthy Malay individuals with normal body mass index (BMI). In study 1, capillary blood samples were used to determine the GI of tested sugars. Venous blood samples were used in study 2 to measure the concentrations of satiety hormones (PYY, C-peptide, GLP-1, and leptin), total antioxidant capacity, plasma glucose, insulin and glucagon concentrations at baseline (0), 60 and 120 minutes after consumption of the minimally refined brown sugar and refined sugar formulated jellies. Results The incremental Area Under the Curve (iAUC) of glucose positive control (312 ± 62.54 mmol.min/L) was significantly higher than other types of sucrose (p Conclusions The result of our work showed that MRBS had lower GI (study 1), better satiety, glycemic profiles, and TAC (study 2) compared to refined sugar.