The effect of red ginger bread consumption on the physiological parameters of healthy subjects
A new variant of red gingerbread containing 6% of red ginger powder (named RGB), has been produced. The bread, preferred by 30 panelists, could be stored for approximately 9 days without showing deterioration or the growth of mold. This work aimed to study the effect of 14 days consumption of RGB on the body mass index (BMI), abdominal circumference, blood pressure, urinalysis parameters, and the lipid profile of healthy subjects. The healthy subjects (n=20) were treated with a piece of RGB daily for 14 consecutive days, and on day-15th their BMI, abdominal circumference, blood pressure, urinalysis parameters, and lipid profile were recorded. Before the study, a high-performance liquid chromatography (HPLC) analysis was conducted and revealed that 381.17 μg/mL of total flavonols (calculated as 10-gingerol) is contained in RGB. RGB demonstrated a medium strength of antioxidant activity (IC50 = 144.095 μg/mL) and could reduce the abdominal circumference (4.25%; p = 0.004) and blood pressure (systolic 9.42%; p = 0.000 and diastolic 9.09%; p = 0.000) of the subjects, but did not alter their BMI nor urinalysis parameters. Furthermore, the total cholesterol of the subjects was significantly decreased, whereas the high-density lipoprotein (HDL) value was increased. Nonetheless, no change in low-density lipoprotein (LDL) and triglyceride were detected. In conclusion, the RGB could be proposed as a healthy variant of bread.
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