scholarly journals Herbal Infusions as a Valuable Functional Food

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4051
Author(s):  
Elżbieta Studzińska-Sroka ◽  
Agnieszka Galanty ◽  
Anna Gościniak ◽  
Mateusz Wieczorek ◽  
Magdalena Kłaput ◽  
...  
Keyword(s):  
Type Ii Diabetes ◽  
Functional Food ◽  
Antioxidant Effect ◽  
Postprandial Hyperglycemia ◽  
Biologically Active ◽  
Type Ii ◽  
Activity Inhibition ◽  
Herbal Infusions ◽  
Dissolved Form ◽  
Active Natural

Herbal infusions are an underestimated and easy to intake a source of biologically active natural compounds (polyphenols), which, in the dissolved form, are more easily absorbed. Therefore, this study aimed to assess the potential of herbal infusions as a functional food to reduce postprandial hyperglycemia (inhibition of α-amylase and α-glucosidase) and to reduce the effects of increased blood glucose level (antioxidant effect-DPPH, CUPRAC, and Fe2+ chelating assays, as well as anti-inflammatory activity-inhibition of collagenase). We showed that polyphenols are present in the examined aqueous herbal infusions (including chlorogenic and gallic acids). Subsequently, our research has shown that herbal infusions containing cinnamon bark, mulberry leaves, and blackberry fruits most strongly inhibit glucose release from complex carbohydrates, and that all herbal infusions can, to different degrees, reduce the effects of elevated blood sugar. In conclusion, infusions prepared from herbal blends could be recommended to prevent type II diabetes.

scholarly journals Functional Confectionery Products: Development of Production Process

2019 ◽  
Vol 48 (3) ◽  
pp. 90-95 ◽  
Author(s):  
Ольга Позднякова ◽  
Olga Pozdnyakova ◽  
Елена Егушова ◽  
Elena Egushova ◽  
Елизавета Тыщенко ◽  
...  
Keyword(s):  
Type Ii Diabetes ◽  
Food Industry ◽  
Functional Foods ◽  
Low Energy ◽  
Biologically Active ◽  
Type Ii ◽  
Three Samples ◽  
Confectionery Products ◽  
Active Substances ◽  
Natural Additives

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes. The study featured three samples of marshmallow: with granulated sugar, fructose, and inulin. The research determined the functional properties of the finished product. Three female volunteers (21, 32, and 45 years old) participated in the experiment. It was established that the replacement of granulated sugar with a natural sweetener, namely fructose and a mixture of fructose and inulin, led to a decrease in the body’s hyperglycemic response half an hour after consuming the analyzed sample, and resulted in a smooth sugar curve. Thus, natural additives and biologically active substances make sugar confectionery products functional, which is a priority for the development of the confectionery industry.

scholarly journals Development of functional caramel using system packages MathLab

2022 ◽  
Vol 42 ◽  
pp. 03002
Author(s):  
Nikolay Nikolaevich Berezhnov ◽  
Marina Gennadievna Kurbanova ◽  
Anastasia Yurievna Kolbina
Keyword(s):  
Orange Juice ◽  
Type Ii Diabetes ◽  
Functional Food ◽  
Software Package ◽  
Apple Juice ◽  
Immune Status ◽  
Type Ii Diabetes Mellitus ◽  
Type Ii ◽  
Normal Functioning ◽  
Macro And Micronutrients

The article presents substantiation for expanding the market for functional food products, in particular, confectionery - caramel. Proper nutrition is an integral part of a modern person diet; due to their properties, they increase the immunity and immune status of a person. The aim of the work is to create composite mixtures for sugar-free caramel using modern software. The studies were carried out using the MathLab software package, in particular the Statistica 10.0 software. A methodology for creating recipes using system packages has been developed. To enrich the caramel, the following components were selected: apple juice, coltsfoot extract, orange juice, mint and burdock extract, cranberry and lingonberry juices. An optimal recipe has been designed and equations are presented for calculating the dosages of the components of the enriched sugar-free caramel based on a natural sweetener isomalt with the addition of plant-based additives containing macro and micronutrients necessary for the normal functioning of the human body with a diagnosis of type II diabetes mellitus.

scholarly journals Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

2018 ◽  
Vol 13 (8) ◽  
pp. 1934578X1801300 ◽  
Author(s):  
Kamila Kasprzak ◽  
Karolina Wojtunik-Kulesza ◽  
Tomasz Oniszczuk ◽  
Maciej Kuboń ◽  
Anna Oniszczuk
Keyword(s):  
Functional Food ◽  
Overweight And Obesity ◽  
Biologically Active ◽  
Food Ingredients ◽  
Conjugated Fatty Acids ◽  
Natural Substances ◽  
Optimal Health ◽  
Positive Effect ◽  
Interesting Solution ◽  
Active Natural

Obesity is a common serious health problem leading to many serious health disorders. This phenomenon is defined as the over-storage of lipids in adipose tissue that occurs when there is an imbalance between the energy intake and energy used. During obesity, many metabolic alterations occur that can damage several organs, such as vascular or skeletal muscle resulting in the dysfunction of these tissues. In this review, we will discuss molecular genetics and causes of obesity, some of the disorders related to human obesity as well as anti-obesity tool. An interesting solution to the obesity problem is natural substances, revealing anti-obesity activity, as well as functional food enriched with aforementioned substances. Functional foods are products exhibiting a potentially positive effect on health beyond basic nutrition. They contain well-known biologically active natural compounds, which promote optimal health and reduce the risk of many diseases, including obesity.

Characterization of a new heteropolysaccharide from green guava and its application as an α-glucosidase inhibitor for the treatment of type II diabetes

2018 ◽  
Vol 9 (7) ◽  
pp. 3997-4007 ◽  
Author(s):  
Yukun Jiao ◽  
Dehong Hua ◽  
Dong Huang ◽  
Qian Zhang ◽  
Chunyan Yan
Keyword(s):  
Diabetes Mellitus ◽  
Adjuvant Treatment ◽  
Type Ii Diabetes ◽  
Functional Food ◽  
Psidium Guajava ◽  
Type Ii ◽  
Glucosidase Inhibitor ◽  
Treatment Of Diabetes ◽  
Subtropical Fruit

Psidium guajava fruit is a subtropical fruit, functional food and traditional medicine for the adjuvant treatment of diabetes mellitus in China.

scholarly journals The History of the Glycosidase Inhibiting Hyacinthacine C-type Alkaloids: From Discovery to Synthesis.

2019 ◽  
Vol 16 (4) ◽  
pp. 498-522
Author(s):  
Anthony W. Carroll ◽  
Stephen G. Pyne
Keyword(s):  
Inhibitory Activity ◽  
Type Ii Diabetes ◽  
Biological Activities ◽  
Biologically Active ◽  
General Interest ◽  
Type Ii ◽  
Total Syntheses ◽  
Therapeutic Value ◽  
History Of ◽  
Relationship Of

Background: The inherent glycosidase inhibitory activity and potentially therapeutic value of the polyhydroxylated pyrrolizidine alkaloids containing a hydroxymethyl substituent at the C-3 position have been well documented. Belonging to this class, the naturally occurring hyacinthacine C-type alkaloids are of general interest among iminosugar researchers. Their selective micromolar α -glycosidase inhibitory ranges (10 – 100 μM) suggest that these azasugars are potential leads for treating type II diabetes. However, the structures of hyacinthacine C1, C3 and C4 are insecure with hyacinthacine C5 being recently corrected. Objective: This review presents the hyacinthacine C-type alkaloids: their first discovery to the most recent advancements on the structures, biological activities and total synthesis. Conclusion: The hyacinthacine C-type alkaloids are of exponentially increasing interest and will undoubtedly continue to be reported as synthetic targets. They represent a challenging but rewarding synthetic feat for the community of those interested in accessing biologically active iminosugars. Since 2009, ten total syntheses have been employed towards accessing similarly related products but only three have assessed the glycosidase inhibitory activity of the final products. This suggests the need for an accessible and universal glycosidase inhibitory assay so to accurately determine the structure-activity relationship of how the hyacinthacine C-type alkaloids inhibit specific glycosidases. Confirming the correct structures of the hyacinthacine C-type alkaloids as well as accessing various analogues continues to strengthen the foundation towards a marketable treatment for type II diabetes and other glycosidase related illnesses.

scholarly journals How Can Flaxseed be Utilized as Functional Food

2021 ◽  
Author(s):  
Shama Kakkar ◽  
Runjhun Tandon ◽  
Nitin Tandon
Keyword(s):  
Type Ii Diabetes ◽  
Functional Food ◽  
First Century ◽  
Type Ii ◽  
Alpha Linolenic Acid ◽  
Food Ingredient ◽  
Linum Usitatissimum L ◽  
Flax Plant ◽  
Annual Herb ◽  
Vegetables And Fruits

Although vegetables and fruits are unquestionably important components of food, incorporating herbs and spices into one’s diet has become a must to improve one’s health in today’s world. Due to rising popularity among health-conscious consumers, studies on functional foods such as herbs are a growing field in food science. Flaxseed (Linum Usitatissimum L.), which comes from the flax plant, an annual herb, is gaining interest as a functional food ingredient due to its high levels of alpha-linolenic acid (ALA), lignans, and fiber. Flaxseed consumption in the diet helps to prevent serious illnesses such as heart disease, cancer, diabetes, obesity, gastrointestinal, renal, and bone problems. Type II diabetes, in particular, is one of the great healthcare challenges of the twenty-first century, as it has engulfed children, adolescents, and young adults alike. While standard risk factors for type II diabetes are genetics, living style, and behavioral aspects, this article focuses on preventing or controlling the disease through dietary changes. To the best of our knowledge, review articles on the commercial use of flaxseed in the formulation of numerous food products with low glycemic index and their impact on diabetes are hardly available. The data from the previous 5 years is used to compile this report.

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