Functional Foods for Diabetic Patients An Academic presentation by Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab Group: www.foodresearchlab.com Email: info@foodresearchlab.com
TODAY'S DISCUSSION Outline Functional Food Product Development Top 4 Functional Foods For Your Health A Major Diabetes Regulator What Food Research Lab Offers ?
The Functional Food Product Development Trend
The notion of functional food has increased over the last two decades; functional foods, in addition to their fundamental nutritional capabilities, can enhance health and lower the risk of
chronic illnesses
Because of this, they have garnered tremendous attention.
A lot of innovation is required to develop a functional food product.
Researchers have been focusing on the properties of bioactive compounds found in functional foods to control various aspects of diabetes mellitus in recent years
some protective effects of these compounds and food sources have been investigated
And several
clinical trials have even
confirmed these benefits in diabetic patients.
What Are Functional Foods? Functional foods are food items that are developed and in most cases fortified with
several nutrients that
cater to the exact needs of a consumer
They are made from highly healthy
ingredients and are processed so that the product provides a health benefit, similar to medicine
Most functional ingredients are obtained from herbs, spices, seeds, nuts, etc.
Top 4 Functional Foods For Your Health
Wholegrains Grains and cereal-based products are the
primary energy and
carbohydrate sources in human diets
Available grains, such as wholegrain cereals and bakery products made with rye, oat, whole wheat, and barley
The first step in planning a functional
foods-based diet in type 2 diabetic patients because dietary
Carbohydrate is dietary sources play a determining role in glycemic and insulin secretor response.
Whole grains (WGs) contain more non-digestible complex polysaccharides like soluble and insoluble fibres, resistive starches, inulin and beta-glucan, and noncarbohydrate functional
These bioactive chemicals have been credited with the most well-known preventive properties
Whole grain-based products against obesity, type 2 diabetes, cardiovascular illnesses, hypertension, metabolic syndrome, and several forms of cancer.
Oat Oatmeal products have also been studied as a
healthy carbohydrate
source for diabetic patients
They are high in soluble fibre, particularly -glucan, antioxidants, and bioactive compounds such as carotenoids, phytic acid, phenolic acids
(hydroxycinnamic acids, caffeic acid, ferulic acid), flavonoids, and phytosterols, among others
According to studies, consumption of oat products improves diabetes patients' glycemic, insulinemic, and lipidemic responses and acts as an active element in lowering postprandial
glycemia
The high amount of -glucan in barley and its by-products is primarily responsible for its
diabetic-friendly
properties
In pre-diabetic subjects, barley-glucan extract improved glucose tolerance and insulin resistance index
Legumes Legumes are an indispensable part of a
balanced diet, and there is a lot of evidence that regular legume intake protects against obesity, type 2 diabetes, and cardiovascular disease
Legumes may be an essential component of a functional-foods-based diet for type 2 diabetes control Other bioactive peptides of grain legumes, have unique properties to regulate
lipid metabolism and normalize
lipid and lipoprotein levels
Nuts Nut consumption in type 2 diabetic patients improves postprandial glycemic response following
high-carbohydrate
meals, attenuates inflammatory processes and postprandial oxidative stress
Normalizes lipid and lipoprotein levels, decreases lipid
atherogenicity, and
improves insulin resistance, according to the most recent evidence.
Functional Foods As A Major Diabetes Regulator Type 2 diabetes is a complex
metabolic illness with both short- and long-term negative consequences and several
pathogenic conditions such as dyslipidemia, vascular dysfunction, oxidative stress, subclinical inflammation, and alterations in signalling pathways The ineffectiveness of existing medical therapies non the management of long-term diabetic problems emphasizes the need for innovative methods
Utilizing functional foods and bioactive substances
Functional food manufacturers use advanced techniques for formulating the products to keep up with the competition.
What Food Research Lab Offers ? Food Research Lab formulates and develops functional food, beverage and nutraceutical products
Our formulations are made from unique functional ingredients like those mentioned in this blog
We use reverse pharmacology in formulating functional food products.
Most of our clients are
nutraceutical companies. However, many food companies approach us intending to launch a functional food product line in the market.
Functional foods contain vital nutrients that can help in illness prevention. Antioxidants are abundant in several of them
These molecules aid in neutralizing dangerous substances known as free radicals, preventing cell damage and
chronic ailments such as cancer, cardiovascular diseases, heart disease, and diabetes
Moreover, the functional food and beverage market keep growing rapidly, making it even more profitable to capitalize on.
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