An interventional study of Anthocyanin in Postprandial Hyperglycemia, sponsored by National University of Singapore. Completed at 1 site in Singapore. Open to participants aged 21 Years to 65 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2024-11-15.
Sponsored by National University of Singapore · Not applicable, Interventional, and Supportive care
In Singapore, the Ministry of Health has declared a "War on Diabetes" and major efforts will be made to develop and deploy programs to prevent diabetes. One of the cornerstones of diabetes management involves dietary modifications to reduce postprandial hyperglycaemia. However, implementation of a low GI diet is highly complex requiring the individual to choose foods from a long list which are primarily based on western consumption patterns. Many foods in the Asian diet, which largely consist of carbohydrates such as white rice, noodles and other flour based products, are not represented. An alternative solution will require innovative ways to alter commonly available food products that will not only help reduce postprandial glycaemia but also preserve the sensory characteristics of the foods to create a new generation of food products both functional and palatable. One such approach is the incorporation of plant compounds that lower the glucose absorption from foods. The aim of the project is to measure the GI of carbohydrate-based food with edible plant derived molecules. Natural, plant-derived anthocyanin will be incorporated into bread to produce low GI bread. Anthocyanins are well known for its anti-oxidant activity and recent studies reported that anthocyanins also had an inhibitory activity against digestive enzymes that break down carbohydrates. It can potentially inhibit amylase, and suppress the increase in postprandial glucose level from starch. Bread is a carbohydrate-rich product, which contains a high amount of rapidly digestible starch, and therefore many of them have a high GI. This study aims to determine the glycaemic effects of anthocyanin fortified bread. The effort is designed to enable and inform population interventions that will have an impact on the health of the population in a sustainable manner by introducing innovative foods into the food supply that are 'health promoting' based on rigorous human experiments and are acceptable to the public and other major stakeholders.
701 studies on the registry are indexed under Hyperglycemia; 107 are open to participants now.
This study's enrollment of 24 is below the median of 45 across 523 interventional studies indexed under Hyperglycemia.
Browse Hyperglycemia studies →National University of Singapore is the lead sponsor of 206 studies on the registry; 51 are open to participants now.
Counted across the registry records on this site, refreshed daily.
However, subjects using traditional medicine (with compositions that cannot be ascertained) will be excluded in this study.
Exclusion Criteria:
Have an average weekly alcohol intake that exceeds 21 units per week (males) and 14 units per week (females):
Fasting glucose >=126mg/dL(>=7mmol/L) or 2 hour post-prandial glucose >=200mg/dL (>=11.1mmol/L)
Dietary Supplement: Anthocyanin
Dietary Supplement: Anthocyanin
25% w/w anthocyanin extract obtained from black rice
Glycemic index
Change in incremental area-under-curve (min\*mmol/L)
Time frame: 2 hours
Anthocyanin and metabolite bioavailability
Change in anthocyanin and anthocyanin metabolite concentrations (mg/L)
Time frame: 0 minutes, 60 minutes, 120 minutes
Oxidative stress
Change in total F2-isoprostane concentration (mg/L)
Time frame: 0 minutes, 60 minutes, 120 minutes
Plan to share: No
This study is completed, as verified in Jul 2021. You cannot join it, but the record below documents what was studied.
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National University of Singapore