Effect of Nisha Amlaki on the glycemic index to two Indian foods

Background: The glycemic index (GI) classies carbohydrate-containing foods based on their immediate impact on blood glucose levels. The GI of foods can be modied by varying the contents of protein, fat, ber, and bioactive components. Nisha Amlaki, a mixture of turmeric (Curcuma longa) and amla (Emblica Ocinalis) is indicated in traditional Ayurvedic texts for the management of prediabetes and diabetes. The present study examined the eect of Nisha Amlaki on the GI response to rava sheera and potato-poha tikki. Methods: Six healthy volunteers received four treatments providing 75g of glucose, rava sheera, or potato-poha tikkis, with and without Nisha Amlaki. A one-week washout period was maintained between two consecutive treatments. Results: The GI of rava sheera and tikkis was 68±16 and 70±24, respectively. The GI was lower with Nisha Amlaki: 49±23 for rava sheera and 50±23 for tikkis. To predict GI in vitro, a chemical method based on starch digestion was tested since human GI studies are laborious and expensive. The predicted GI values were 78±2 for rava sheera and 86±4 for potato-poha tikki, higher than the observed. Conclusions: The ndings suggest that Nisha Amlaki is useful for lowering the GI of food, particularly in carbohydrate-rich foods. The GI values predicted in vitro were higher than those observed in vivo.