Functional foods for diabetic patients

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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