All subjects will receive a high-fat high-sugar breakfast in three different days. They will not consume any additional product (1), they will receive the mixture of coca and carob together with breakfast (2) or they will receive the mixture of coca and carob 10 h before breakfast (3).

Type 2 Diabetes

The subjects will receive, after overnight fasting, a high-fat high-sugar breakfast. In treatment A, they will not receive any additional product; in treatment B, they will receive at the same time a mixture of coca and carob; in treatment C, they will receive the mixture of coca and carob 10 h before breakfast. A total of 6 blood samples will be collected during each visit: 0-30-60-120-180-240-270 min. Urine samples will be collected during the permanence of the subjects in the Unit of Human Nutrition. Feces will be collected the first time they are generated after treatments A and C. Both interventions will be separated by two weeks. Subjects will be instructed not to modify their dietary habits during the development of the study, but during the 72 h before each visit they will have to restrict the intake of polyphenol-rich foods (a detailed list will be provided).

No product (A)/mixture of coca and carob together with breakfast (B)/mixture of coca and carob 10 h before breakfast (C)

Institute of Food Science, Technology and Nutrition, National Research Council (ICTAN-CSIC)

Cocoa/Carob Polyphenols and Postprandial Changes in Type 2 Diabetes

Evaluation of Postprandial Effects of High Molecular Weight Polyphenols in Subjects With Type 2 Diabetes

Changes of postprandial insulin as result of supplementation with cocoa and carob

Changes of blood glucose as result of supplementation with cocoa and carob.

Changes of blood triglycerides as result of supplementation with cocoa and carob.

Changes of blood uric acid as result of supplementation with cocoa and carob.

Changes of blood GLP-1 as result of supplementation with cocoa and carob.

Changes of urinary and fecal phenolic metabolites as result of supplementation with cocoa and carob.

Changes of satiety as result of supplementation with cocoa and carob. This will be determined by the CSS, composite satiety score. This is a value obtained from a formula once the subject has filled in, in a visual analogue scale, the answer to different questions regarding hunger and satiety. The answers go from 1 to 10 (each mark corresponding to a similar distance in the scale). The final CSS value goes also from 1 to 10, with 1 meaning the lowest satiety and 10 meaning the highest one.

Jara Pérez-Jiménez

Principal Investigator

National Research Council, Spain

Ministerio de Economía y Competitividad, Spain

A: control period; B: mixture of cocoa and carob consumed together with breakfast; C: mixture of cocoa and carob consumed 10 h before breakfast. All the subjects will pass the three treatments, in randomized order. The three periods will be separated by a two weeks washing period.

Since no placebo was found, the subjects will know the treatment they are receiving in each case. Nevertheless, the outcome assessor will not know to which treatment corresponds each sample.

snack food with carob and seaweeds 50 gr per day

snack food without carob and seaweeds 50 gr per day

Snack Food

Active snack food

the same snack food without seaweeds and carob

Control snack food

Daniel de Luis Roman

Elaboration of New Generation Snacks

Development of a Novel Healthy Snacks Including Seaweeds and Carob Which Improve Risk Factors Associated With Metabolic Syndrome

change in serum lipoprotein levels such as HDL-cholesterol and LDL cholesterol (mg/dl)

change of seric carbohydrate parameters markers such as fasting glucose levels (mg/dl)

change of seric carbohydrate parameters markers such as insulin levels (UI/L)

change of seric carbohydrate parameters markers such as HOMA-Insulin resistance (units)

change of systolic blood pressure (mmHg) and diastolic blood pressure (mmHg)

Medical Doctor

Endocrinology and Clinical Nutrition Research Center, Spain

Healthy Subjects

Subjects will be given a subjective organoleptic assessment of both the almonds (Filippo Cea and Carmel) administered blindly and randomly.
Motility test: Each subject will be subjected to gastrointestinal motility study according to international guidelines, i.e. he will be evaluated in 3 different days. The test will be made in response to test-meal ('NutriDrink') or Filippo Cea almonds (12 gr. fat=24 gr. almonds) or Carmel almonds (12 gr. fat = 24 gr. almonds).

Filippo Cea and Carmel

Department of Biomedical Sciences and Human Oncology - Clinica medica "A. Murri"

Healthy Properties of Two Almond Varieties. CEA vs. CARMEL

ALMOND1: Nutritional, Organoleptic and Motility Profile of Toritto & Californian Almond

Subjects will give a subjective organoleptic assessment of both the almonds (Filippo Cea and Carmel) administered blindly and randomly. A semiquantitative scale (ranging from 0 to 3, in order of ascertainment for sensations, from lower=0 to higher=3 grade) will be used as markers of visual aspects, olfactory, flavor, mouth tactile sensations. Before each test, and also between the two samples, the mouth will be washed with mineral water. Food, drink, smoking and physical activity will not be allowed before and during the test.

A quantitative visual analogue scale (VAS, ranging from 0 to 100 mm on a horizontal line, from lower to higher ascertainment for sensations) will be used as markers of visual aspects, olfactory, flavor, mouth tactile sensations.

Each subject will be subjected to gastrointestinal motility study according to international guidelines, i.e. he will be evaluated in 3 different days, in the morning in the fasting state to monitor gastric empting, gallbladder empting (ultrasound) and oro-cecal transit time (H 2 lactulose BT), at baseline and at 5 minutes intervals during the firsts 30 minutes, and at 15 minutes intervals during the remaining 90 minutes, for a total of 2 hours of observations. The test will be made in response to test-meal ('NutriDrink') or Filippo Cea almonds (12 gr. fat=24 gr. almonds) or Carmel almonds (12 gr. fat = 24 gr. almonds).

carob/triglyceride

Cocoa/Carob Polyphenols and Postprandial Changes in Type 2 Diabetes

Elaboration of New Generation Snacks

Healthy Properties of Two Almond Varieties. CEA vs. CARMEL

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