Boiled wild artichoke reduces postprandial glycemic and insulinemic responses in normal subjects but has no effect on metabolic syndrome patients

Postprandial hyperglycemia is a common complication in patients with metabolic syndrome (MS), and an improvement of their postprandial status could be beneficial for them. The aim of this study was to assess for the first time the effect of a wild artichoke (Cynara cardunculus) meal on postprandial glucose and insulin levels in patients with MS fulfilling the National Cholesterol Education Program Adult Treatment Panel III criteria (n = 19) and normal subjects (n = 8). We also evaluated the postprandial homocysteine levels because its metabolism seems to be affected by insulin. A randomized, crossover design was followed in which all subjects consumed a wild artichoke meal (boiled wild artichoke, white bread, refined olive oil, and lemon juice) and a control meal that did not contain the boiled artichoke. Glucose, insulin, and homocysteine levels were measured postprandially for 4 hours. The boiled artichoke, as compared with the control meal, abolished the postprandial increase of glucose (P = .031) and attenuated the postprandial insulin response (P = .047) 0.5 hours after the meal in normal subjects, whereas it had no effect in patients with MS. The consumption of the artichoke meal by both groups did not influence the postprandial homocysteine levels compared with the control meal. In conclusion, the boiled wild artichoke could not improve postprandial glycemic profile in subjects with MS, whereas its hypoglycemic effects could protect normal subjects from the noxious consequences of postprandial hyperglycemia.