Functional Foods for Treatment and Prevention of Obesity and Its Associated Disorders

2022 ◽  
pp. 1100-1124
Author(s):  
Jagan Mohan Rao Tingirikari
Keyword(s):  
Cardiovascular Diseases ◽  
Energy Intake ◽  
Glycemic Index ◽  
Functional Foods ◽  
Treatment And Prevention ◽  
Nutritional Science ◽  
Daily Diet ◽  
The World ◽  
Different Sources ◽  
Low Glycemic Index

Obesity has now become an epidemic affecting wide variety of population across the world. It is associated with a cluster of cardiovascular diseases and other related metabolic disorders such as diabetes, hypertension, and cancer which is mainly caused due to the dysbiosis in the energy intake and expenditure. Researchers have found a wide variety of functional foods from different sources which help in combating and prevention of obesity and its related diseases. Recent advancement in nutritional science has led to the development of several functional foods with low glycemic index. The present chapter highlights about the problems related to obesity and the importance of various functional foods which have great potential to be incorporated in our daily diet to curb the menace of obesity.

Functional Foods for Treatment and Prevention of Obesity and Its Associated Disorders

2019 ◽  
pp. 93-124
Author(s):  
Jagan Mohan Rao Tingirikari
Keyword(s):  
Cardiovascular Diseases ◽  
Energy Intake ◽  
Glycemic Index ◽  
Functional Foods ◽  
Treatment And Prevention ◽  
Nutritional Science ◽  
Daily Diet ◽  
The World ◽  
Different Sources ◽  
Low Glycemic Index

Obesity has now become an epidemic affecting wide variety of population across the world. It is associated with a cluster of cardiovascular diseases and other related metabolic disorders such as diabetes, hypertension, and cancer which is mainly caused due to the dysbiosis in the energy intake and expenditure. Researchers have found a wide variety of functional foods from different sources which help in combating and prevention of obesity and its related diseases. Recent advancement in nutritional science has led to the development of several functional foods with low glycemic index. The present chapter highlights about the problems related to obesity and the importance of various functional foods which have great potential to be incorporated in our daily diet to curb the menace of obesity.

Meals based on cod or veal in combination with high or low glycemic index carbohydrates did not affect diet-induced thermogenesis, appetite sensations, or subsequent energy intake differently

Appetite ◽  
2018 ◽  
Vol 130 ◽  
pp. 199-208 ◽  
Author(s):  
Lone V. Nielsen ◽  
Signe Nyby ◽  
Lars Klingenberg ◽  
Nicole Juul-Hindsgaul ◽  
Jullie Rudnicki ◽  
...  
Keyword(s):  
Energy Intake ◽  
Glycemic Index ◽  
Diet Induced Thermogenesis ◽  
Low Glycemic Index

scholarly journals Value added Indian flat breads with Ashwagandha and its glycemic response among normal healthy subjects

2018 ◽  
Author(s):  
Neelam Chaturvedi, Nishtha Raj and Ayush Borah
Keyword(s):  
Diabetes Mellitus ◽  
Glycemic Index ◽  
Healthy Subjects ◽  
Functional Foods ◽  
Glycemic Load ◽  
Value Added ◽  
Glycemic Response ◽  
Carbohydrate Quality ◽  
Improve Glucose Tolerance ◽  
Low Glycemic Index

The glycemic index (GI) provides an indication of carbohydrate quality whereas glycemic load (GL) provides carbohydrates quantity in a food and the insulin demand. Diet with low glycemic index and glycemic load have been shown to improve glucose tolerance on normal healthy subjects so there is a need for a more diversified range of foods with a low glycemic response. The objective of present work was to formulate ashwagandha based food products by utilizing their root powder as an ingredient and their glycemic responses on normal healthy subjects. The products (Chappati, Naan and Thepla) were developed by incorporation of 2%, 4%, 6% and 8% aswagandha root. The result showed that the products with 2% root powder were most acceptable by semi trained panels. Further, study was conducted on randomly selected 30 healthy subjects were fed most acceptable test recipe i.e. thepla and their glycemic response was anticipated. GI and GL values were 37.30 and 11.36 found to be lower 2% root incorporated in thepla while comparing with standard thepla. The data demonstrated that the test thepla belongs to low glycemic index and medium glycemic load. Thus, the inclusion of ashwagandha powder as a constituent can be used to achieve a wider range of low glycemic functional foods possessing sensory attributes that could be valuable for managing the diabetes mellitus.

scholarly journals The effects of kefir in mixed meals on appetite and food intake: a randomized cross-over trial

2021 ◽  
Vol 34 ◽  
Author(s):  
Zeynep CAFEROGLU ◽  
Gizem AYTEKIN SAHIN
Keyword(s):  
Food Intake ◽  
Energy Intake ◽  
Glycemic Index ◽  
Crossover Trial ◽  
Fermented Milk ◽  
Randomized Crossover Trial ◽  
High Glycemic Index ◽  
Dietary Strategies ◽  
Healthy Females ◽  
Low Glycemic Index

ABSTRACT Objective The natural probiotic kefir is fermented milk, and may have effects on satiety and voluntary energy intake. This randomized crossover trial aimed to determine whether kefir, consumed with low- or high-glycemic index meals, affects appetite and subsequent food intake. Methods Twenty four healthy females aged 21-24 years, were recruited from Erciyes University and the surrounding community. The participants were submitted to three different breakfasts: a low glycemic index accompanied by milk, a low glycemic index with kefir, and a high glycemic index with kefir, with a 1-week washout period between meals. At 0, 15, 30, 60, 90, 120, 150, and 180 minutes after the meal, appetite ratings were measured by the visual analog scale, and then ad libitum lunch was served. Results No differences in appetite scores and voluntary energy intake were detected between the test meals. Furthermore, palatability ratings were similar between test meals, except for the higher score of high glycemic index kefir for overall palatability. Conclusion This study demonstrated that adding kefir to a high glycemic index meal may prevent increases in appetite and food intake, resulting in postprandial responses similar to those of a low glycemic index meal. These findings might enable the development of novel dietary strategies based on appetite regulation to treat or prevent obesity, particularly for Western societies. This trial was registered at ClinicalTrials.gov under the process NCT03636217.

scholarly journals Short-term effects of a low glycemic index carob-containing snack on energy intake, satiety, and glycemic response in normal-weight, healthy adults: Results from two randomized trials

Nutrition ◽  
2017 ◽  
Vol 42 ◽  
pp. 12-19 ◽  
Author(s):  
Emilia Papakonstantinou ◽  
Nickolaos Orfanakos ◽  
Paul Farajian ◽  
Anastasia E. Kapetanakou ◽  
Ifigenia P. Makariti ◽  
...  
Keyword(s):  
Energy Intake ◽  
Glycemic Index ◽  
Randomized Trials ◽  
Normal Weight ◽  
Healthy Adults ◽  
Glycemic Response ◽  
Short Term ◽  
Low Glycemic Index ◽  
Short Term Effects

scholarly journals Wheat Flour Substitution with Retrograded Banana Flour to Produce Cookies Possessing Good Physical Characteristics and Low Glycemic Index

2017 ◽  
Vol 2 (6) ◽  
pp. 556 ◽  
Author(s):  
Yana Cahyana ◽  
Resti Restiani
Keyword(s):  
Wheat Flour ◽  
Glycemic Index ◽  
Block Design ◽  
Physical Analysis ◽  
Degenerative Diseases ◽  
Randomized Block Design ◽  
The World ◽  
Banana Flour ◽  
The Right ◽  
Low Glycemic Index

Diabetes Mellitus is one of degenerative diseases (DM) affecting many people around the world. It is thus important to prevent DM by choosing the right food with low in glycemic index (GI). Modified banana flour-based low GI cookies could be the solution in which the modification may be carried out by retrograding the flour. The purpose of this study was to determine the right proportion between retrogradated banana flour and wheat flour to produce cookies with low glycemic index and good characteristics. The method was randomized block design with six treatments and three time replications. The treatments were ratio (in percentage) of modified (retrogradated) banana flour with wheat flour 0:100, 50:50, 60:40, 70:30, 80:20, and 90:10. The result showed that cookies made of 90 % retrogradated banana flour and 10 % wheat flour was the best treatment with GI value of 57,20. Physical analysis comprised of hardness and lightness (L*) were around 1593.44 gF and 57,22, respectively. Keyword: wheat flour, glycemic index, cookies, retrogradated banana flour

scholarly journals The technology of functional bakery cookies with fructose and food fibers

2021 ◽  
pp. 143-151
Author(s):  
A. Antonenko ◽  
Y. Bosak ◽  
M. Goloburda ◽  
K. Dmitruk ◽  
S. Kazakevich ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Wheat Germ ◽  
Nutritional Value ◽  
Functional Foods ◽  
Raw Materials ◽  
The Body ◽  
Partial Replacement ◽  
Organoleptic Evaluation ◽  
Low Glycemic Index

In Ukraine, the number of socially conditioned diseases, such as diabetes and obesity, has increased sharply in recent years, which is influenced by excessive consumption of easily digestible carbohydrates. The most important factor in the health of the population is nutrition and intensity of lifestyle. The human diet should include fiber, hemicellulose, pectin, gums, which are physiologically important components of food that prevent many human diseases, including due to deteriorating environmental conditions, increasing the number of stressful situations, reduced immunity to many pathogens diseases. The quality and technology of flour confectionery depends on the quality and functional properties of raw materials. Products of processing cereals, fruits and vegetables are sources of physiologically necessary for the functioning of the human body proteins, vitamins, minerals and dietary fiber. The development of functional foods with high nutritional value and the creation of ways to improve the structure of nutrition in general will affect the further development of technologies for foods with high nutritional value and low glycemic index. It is possible to prevent a rapid increase in blood glucose levels through the use of raw materials enriched with dietary fiber. The main problem in our country is to provide the population with useful food products that meet the physiological needs of the body and ensure physical health and active work. The article considers the topicality and development of technologies of functional shortbread cookies with low glycemic index using fiber and fructose. Organoleptic, technological and physicochemical studies were conducted, which proved the feasibility of replacing wheat flour and sugar in the developed technology. In the process of technological development, taking into account the organoleptic evaluation, a prototype was selected and the technology of shortbread cookies "Crispy" with partial replacement of flour and sugar with fiber and fructose, respectively. In determining the rational concentration of fiber and fructose in the partial replacement of flour and sugar in the technology of shortbread cookies, technological processing of recipes and studied the organoleptic characteristics of the model compositions. The quality of finished culinary products is characterized by organoleptic, physicochemical, biological and microbiological indicators, and a comprehensive quality indicator is used for the overall assessment. Calculating the quality indicators of shortbread cookies "Crispy", the following indicators were selected: organoleptic evaluation, content of proteins, fats, carbohydrates, mineral and vitamin composition, dietary fiber and energy value. According to the results of the research, the technology of functional shortbread cookies with high content of dietary fiber, reduced amount of mono- and disaccharides was developed. The developed confectionery can be recommended for food in the daily diets of people working in heavy industry, living in environmentally contaminated areas and all segments of the population, as well as to meet consumer demand for functional foods. Social efficiency is to expand the range of low-sugar flour confectionery using the sweetener fructose and wheat germ fiber. Key words: technology, nutritional value, confectionery, functional cookies, fiber, wheat germ, grape seeds, fructose.

THE recipe modification of sugar-free bakery goods for reducing glycemic index and enhancing the nutrition and functional features

2019 ◽  
pp. 463-468
Author(s):  
Nataliia Sokolova
Keyword(s):  
Glycemic Index ◽  
Metabolic Disorders ◽  
Healthy Lifestyle ◽  
Optimum Ratio ◽  
Medical Problems ◽  
Rye Flour ◽  
Lentil Flour ◽  
Functional Features ◽  
Baked Products ◽  
Low Glycemic Index

Wheat flour-based products are the most popular and desirable of all bakery goods. In the same time, they give the heights glycemic response so this type of products are banned for people with metabolic disorders as well as consumers who have a tendency to live a healthy lifestyle. In the same time the increasing consumption of sugars has resulted in several nutritional and medical problems, such as obesity, diabetes, and cardiovascular diseases. The uses of a combination of various ingredients in range (such as rye flour – 40...60, dry gluten – 5...15, oat dietary fibre – 1...6 % and lentil flour - 5...20 %) that may modify the glycemic index of baked products, enhance the nutrition and functional features have shown in the article. Water Stevia extract demonstrated no effect on the baking quality and suggested the use of it to improve palatability and nutritional properties of developed new sugar-free bakery products. It was found the optimum ratio of these ingredients as a result of a series of studies and processing of the obtained data by multicriteria optimization. Results have shown that lentil flour can be used in the amount 12.5 % for the achieving optimum ratio "low glycemic index-high taste". It is shown that due to lentil flour it is possible to reduce the glycemic index to a greater extent than rye flour, dry gluten, but in terms of the taste characteristics, these products were less attractive with an increasing amount of flour in formula. The coefficients of the regression model were given as a result, it has helped to find out the patterns of influence of selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article represents the results, which can be used to create recipe compositions using selected ingredients.

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