TABLE 5.
Summary of research studies that tested red raspberries in models of DM1
| Results |
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| Source (reference) | Model (study type) | Study details | Treatment | Insulin | Glucose | Other |
| McDougall (131) | Enzyme activity (in vitro) | Extracts of SB, RR, BB, BC, or RC. Fractionation of raspberry extract produced an unbound fraction enriched in anthocyanins and a bound fraction enriched in tannin-like polyphenols. Outcomes: inhibition of α-amylase and α-glucosidase. | Raspberry extract | ↓α-Amylase activity; RR and SB > BB, BC, and RC | ||
| ↓α-Glucosidase activity; anthocyanin fraction > tannin fraction | ||||||
| Grusso (132) | Enzyme activity (in vitro) | Extracts from yellow and red raspberries. Outcomes: inhibition of α-amylase. | Yellow and red raspberry extract | ↓α-Amylase activity | ||
| Clegg (139) | Human: healthy (human intervention) | Randomized control trial. Acute postprandial study of berries with an HC meal. Raspberries or blueberries in (50 g) and atop (50 g) pancakes vs. control pancakes containing similar amounts of fructose and glucose. Outcomes: Glycemic response and satiety index. | Acute 2-h administration of 100 g + HC meal of raspberry fruit | ↔Glucose | ↔Satiety | |
| Törrönen (140) | Human: healthy (human intervention) | Randomized control trial. Acute postprandial study of berries (individual or mixed) with white wheat bread (WB). Healthy females (n = 13). WB (50 g available starch) with 0 or 150 g whole-berry purée. WB vs WB + various individual berries, including red raspberries. Outcomes: Insulin and glucose response | Acute 2-h administration of 0 and 150 g + WB | ↔Insulin | ↔Glucose | |
1
Studies are ordered according to study type (in vitro, n = 2; human, n = 2). BB, blueberry; BC, black currant; HC, high carbohydrate; RC, red cabbage; RR, red raspberry; SB, strawberry; WB, white wheat bread; ↓, decreased; ↑, increased; ↔, no effect.