nutrition-2016_posters-accepted-abstracts

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Volume 6, Issue 5 (Suppl) J Nutr Food Sci
ISSN:2155-9600 JNFS, an open access journal
Page 56
Notes:
Nutrition 2016
September 14-16, 2016
conferenceseries.com
September 14-16, 2016 San Antonio, USA
6th International Conference and Exhibition on
Nutrition
Hideki Nakayama et al., J Nutr Food Sci 2016, 6:5 (Suppl)
A single consumption of curry improved postprandial endothelial function in healthy men
Hideki Nakayama1, Nobuaki Tsuge1, Hiroshi Sawada 1, Noriya Masamura 1, Shohei Yamada1, Shigeki Satomi1 and Yukihito Higashi2
1House Foods Corporation, Japan
2Hiroshima University, Japan
Background & Aim: Curry, one of the most popular foods in Japan, contains spices that are rich in potentially antioxidative
compounds, such as curcumin and eugenol. Oxidative stress is thought to impair endothelial function associated with atherosclerosis,
a leading cause of cardiovascular events. The aim of this study was to determine whether a single consumption of curry meal would
improve endothelial function in healthy men.
Methods: Fourteen healthy male subjects (BMI 23.7±2.7 kg/m 2; age 45±9 years) were given a single serving of curry meal or spice-
free control meal (180 g of curry or control and 200 g of cooked rice; approximately 500 kcal in total) in a randomized, controlled
crossover design. Before and 1 hour after the consumption, fasting and postprandial flow-mediated vasodilation (FMD) responses
and other parameters were measured.
Results: The consumption of the control meal decreased FMD from 5.8±2.4% to 5.1±2.3% (P=0.039). On the other hand, the
consumption of the curry meal increased FMD from 5.2±2.5% to 6.6±2.0% (P=0.001) and the postprandial FMD after the curry
meal was higher than that after the control meal (P=0.002). Presence of spices in the curry did not alter significantly the systemic and
forearm hemodynamics or any biochemical parameters including oxidative stress markers measured.
Conclusions: These findings suggest that the consumption of curry ameliorates postprandial endothelial function in healthy men and
may be beneficial for improving cardiovascular health.
Biography
Hideki Nakayama has completed his MSc from Kyoto University in 1995. He is the Chief Researcher of House Foods Corporation, Tokyo, Japan and has engaged
in research on health function of spices.