Evaluation of Commercial Carob Syrups (Ceratonia siliqua L.) in Randomized Controlled Trials: Effects on Lipid, Glycaemic, and Anthropometric Parameters

TL;DR

This study tests commercial carob syrups and finds they may help reduce blood sugar spikes and cholesterol in healthy adults.

Contribution

The novelty is evaluating commercially available carob syrups in a healthy cohort for glycaemic and lipid effects.

Findings

Carob syrups showed low glycaemic indices and reduced postprandial glucose response by 16%.

Daily consumption led to significant reductions in total cholesterol and waist circumference.

Effects are attributed to bioactive compounds like D-pinitol and polyphenols in carob syrup.

Abstract

Background: Metabolic disorders such as diabetes and dyslipidaemia are intricately connected to dietary habits. This has resulted in an increasing interest in functional foods that may offer benefits for glycaemic and lipid regulation. This study aims to evaluate the effects of two commercial carob syrups on postprandial glycaemic response, serum lipid profile, and anthropometric measurements in healthy adults. Methods: The research comprised two complementary randomized and controlled trials: (i) a glycaemic test involving 20 volunteers and (ii) a six-week intervention that assessed serum cholesterol levels and body composition in a cohort of 72 participants. Volunteers were between the ages of 18 and 65 years in both studies. Results: Both syrups displayed statistical significance in low glycaemic indices (GI = 56.04 ± 13.75, and 60.46 ± 26.92%) and an attenuation of the postprandial glucose response by 16% compared to glucose control (p < 0.05). Furthermore, daily consumption of carob syrup was associated with a statistically significant reduction, p < 0.05, in total cholesterol and waist circumference: −14.68 ± 25.60 mg/dL and −3.58 ± 1.79 cm, respectively. These effects are attributed to the bioactive compounds naturally present in carob syrup, particularly D-pinitol and polyphenols, which may play a role in modulating insulin sensitivity and lipid metabolism. Conclusions: These findings indicate that carob syrups may serve as promising functional ingredients with a reduced glycaemic impact and potential cardiometabolic benefits. However, they should be interpreted as preliminary evidence. The novelty of the present study lies mainly in the use of commercially available syrups in a healthy cohort, where effects on lipids and anthropometry were modest but consistent.

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