Food Safety and Health,
Journal Year:
2024,
Volume and Issue:
unknown
Published: Oct. 10, 2024
Abstract
Diabetes
mellitus
involves
high
blood
sugar
levels
due
to
insufficient
insulin
action.
Furthermore,
enzymes
such
as
α‐amylase
and
α‐glucosidase
break
down
carbohydrates
into
glucose,
leading
postprandial
hyperglycemia.
Flavonoids,
particularly
quercetin,
inhibit
these
enzymes,
slowing
carbohydrate
digestion
reducing
glucose
absorption.
Quercetin
has
significant
hypoglycemic
effects
with
inhibitory
concentration
(IC
50
)
values
comparable
acarbose,
a
standard
inhibitor,
suggesting
its
potential
natural
alternative
for
diabetes
management.
In
silico
models,
including
molecular
docking,
dynamics
(MD)
simulations,
quantitative
structure‐activity
relationship
(QSAR)
approaches,
help
researchers
understand
the
interactions
of
therapeutic
agents.
These
techniques
identify
inhibitors,
determine
enzyme‐inhibitor
structures,
calculate
binding
energies,
correlating
findings
in
vitro
or
vivo
data.
Molecular
docking
predicts
orientations,
MD
simulations
offer
insights
enzyme–inhibitor
dynamics,
QSAR
models
predict
based
on
structural
properties.
Studies
have
shown
that
quercetin
effectively
inhibits
by
forming
hydrogen
bonds
specific
amino
acid
residues.
interacts
starches
reduces
their
digestibility,
increases
formation
resistant
starch,
lowers
glycemic
index,
digestive
enzymes.
show
starch
vary
type
incorporation
foods
bakery
products,
pasta,
etc.
can
significantly
decrease
hydrolysis.
The
matrices
may
aid
development
functional
aimed
at
improving
control.
International Journal of Molecular Sciences,
Journal Year:
2024,
Volume and Issue:
25(2), P. 1322 - 1322
Published: Jan. 22, 2024
Natural
polysaccharides,
which
are
described
in
this
study,
some
of
the
most
extensively
used
biopolymers
food,
pharmaceutical,
and
medical
applications,
because
they
renewable
have
a
high
level
biocompatibility
biodegradability.
The
fundamental
understanding
required
to
properly
exploit
polysaccharides
potential
biocomposite,
nanoconjugate,
pharmaceutical
industries
depends
on
detailed
research
these
molecules.
Polysaccharides
preferred
over
other
polymers
their
biocompatibility,
bioactivity,
homogeneity,
bioadhesive
properties.
also
been
discovered
excellent
rheological
biomucoadhesive
properties,
may
be
design
create
variety
useful
cost-effective
drug
delivery
systems.
Polysaccharide-based
composites
derived
from
natural
sources
widely
exploited
due
multifunctional
particularly
systems
biomedical
applications.
These
materials
achieved
global
attention
great
demand
biochemical
mimic
both
human
animal
cells.
Although
synthetic
account
for
substantial
amount
organic
chemistry,
play
vital
role
range
industries,
including
biomedical,
construction.
As
consequence,
current
study
will
provide
information
polymers,
biological
uses,
food
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
21, P. 101118 - 101118
Published: Jan. 3, 2024
The
intricate
relationship
between
resistant
starch
(RS)
and
the
gut
microbiome
presents
a
dynamic
frontier
in
nutrition
science.
This
review
synthesizes
current
understandings
of
how
RS,
an
indigestible
form
found
naturally
certain
foods
also
enhanced
through
various
modification
methods,
interacts
with
microbiome.
We
particularly
focus
on
RS
fermentation
colon
contributes
to
production
beneficial
volatile
fatty
acids
(VFAs)
such
as
butyrate,
acetate,
propionate.
These
VFAs
have
been
recognized
for
their
vital
roles
maintaining
barrier
integrity,
modulating
inflammation,
potentially
influencing
systemic
health.
Additionally,
we
discuss
dietary
implications
consuming
rich
both
terms
health
broader
metabolic
outcomes.
By
consolidating
these
insights,
emphasize
significance
context
strategies
aimed
at
harnessing
microbiome's
potential
impact
human
Foods,
Journal Year:
2023,
Volume and Issue:
12(11), P. 2265 - 2265
Published: June 4, 2023
Legumes
are
nutrient-dense
crops
with
health-promoting
benefits.
However,
several
barriers
associated
their
consumption.
Emerging
issues
including
food
neophobic
tendencies
or
taboos,
unclear
dietary
guidelines
on
legume
consumption,
health
concerns,
and
socio-economic
reasons,
as
well
long
cooking
procedures,
adversely
affect
consumption
frequency.
Pre-treatment
methods,
soaking,
sprouting,
pulse
electric
field
technology,
effective
in
reducing
the
alpha-oligosaccharides
other
anti-nutritional
factors,
eventually
lowering
time
for
legumes.
Extrusion
technology
used
innovative
development
of
legume-enriched
products,
snacks,
breakfast
cereals
puffs,
baking
pasta,
represents
a
strategic
way
to
promote
Culinary
skills
such
salads,
sprouts,
stews,
soups,
hummus,
homemade
cake
recipes
using
flour
could
represent
ways
This
review
aims
highlight
nutritional
effects
strategies
improve
digestibility
profile.
Additionally,
proper
educational
culinary
approaches
aimed
legumes
intake
discussed.
Frontiers in Nutrition,
Journal Year:
2023,
Volume and Issue:
10
Published: April 17, 2023
Millets
are
a
rich
source
of
many
health-promoting
nutrients
as
well
bioactive
compounds
such
dietary
fibers,
antioxidants,
macro
and
micronutrients
etc.,
compared
to
other
staple
cereals
rice,
wheat
maize.
These
play
central
role
in
the
world
nutritional
security.
Despite
inbuilt
benefits,
production
millets
has
witnessed
sharp
decline
owing
taste
preferences,
keeping
quality
challenges
associated
with
food
preparation
from
millets.
To
sensitize
consumers
about
benefits
foxtail
millet,
present
study
was
planned
formulate
nutritionally
evaluate
eight
diversified
millet-based
products
namely
rusk,
kheer,
pinni,
sattu,
vegetable
dalia,
cookies,
bar
papad
by
replacing
commonly
used
rice.
The
prepared
Foxtail
millet
were
found
have
high
acceptability
mean
score
more
than
8.00.
showed
higher
protein
content
ranging
10.98
16.10
g/100
g,
highest
kheer
(16.01
g).
resistant
starch
predicted
glycemic
index
(PGI)
these
ranged
between
13.67
22.61
g
46.12
57.55,
respectively,
(22.61
±
0.69
g)
lowest
PGI
(48.42
0.20)
bar.
low
suggest
that
they
could
serve
an
excellent
suitable
for
diabetics.
obtained
results
all
value-added
superior
nutrient
profile
highly
acceptable
traditional
products.
Inclusion
foods
diets
population
may
help
prevention
malnutrition
type
2
diabetes.
Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2024,
Volume and Issue:
23(2)
Published: March 1, 2024
Abstract
The
food
industry
has
been
extremely
successful
in
creating
a
broad
range
of
delicious,
affordable,
convenient,
and
safe
beverage
products.
However,
many
these
products
are
considered
to
be
ultraprocessed
foods
(UPFs)
that
contain
ingredients
processed
manner
may
cause
adverse
health
effects.
This
review
article
introduces
the
concept
UPFs
briefly
discusses
fall
into
this
category,
including
beverages,
baked
goods,
snacks,
confectionary,
prepared
meals,
dressings,
sauces,
spreads,
meat
analogs.
It
then
correlations
between
consumption
levels
diet‐related
chronic
diseases,
such
as
obesity
diabetes.
different
reasons
for
proposed
ability
increase
risk
diseases
critically
assessed,
displacement
whole
foods,
high
energy
densities,
missing
phytochemicals,
contamination
with
packaging
chemicals,
hyperpalatability,
harmful
additives,
rapid
ingestion
digestion,
toxic
reaction
Then,
potential
strategies
overcome
current
problems
presented,
reducing
density,
balancing
nutritional
profile,
fortification,
increasing
satiety
response,
modulating
mastication
reengineering
structure,
precision
processing.
central
argument
is
it
possible
reformulate
reengineer
improve
their
healthiness
sustainability,
although
still
needs
proved
using
rigorous
scientific
studies.
Foods,
Journal Year:
2024,
Volume and Issue:
13(17), P. 2770 - 2770
Published: Aug. 30, 2024
The
physical
modification
of
starch
to
produce
resistant
(RS)
is
a
viable
strategy
for
the
glycemic
index
(GI)
lowering
foods
and
functionality
improvement
in
starchy
food
products.
RS
cannot
be
digested
small
intestine
but
can
fermented
colon
short-chain
fatty
acids
rather
than
being
broken
down
by
human
digestive
enzymes
into
glucose.
This
provides
major
health
advantages,
like
better
blood
sugar
regulation,
weight
control,
lower
chance
chronic
illnesses.
article
concise
review
recent
developments
techniques,
including
annealing,
extrusion,
high-pressure
processing,
radiation,
heat–moisture
treatment.
Specifically,
focus
this
paper
on
alteration
crystalline
structure
caused
treatment
annealing
its
impact
resistance
enzymatic
hydrolysis,
as
well
granular
molecular
arrangement
extrusion
depolymerization
crosslinking
that
results
from
radiation.
impacts
these
alterations
starch’s
textural
qualities,
stability,
shelf
life
are
also
examined.
demonstrates
how
physically
modified
used
flexible
ingredient
with
both
functional
benefits.
These
methods
economically
ecologically
sustainable
since
they
successfully
raise
content
improve
characteristics
without
need
chemical
reagents.
thorough
analysis
affect
structural
advantages
emphasizes
material’s
potential
an
essential
component
creation
satisfy
contemporary
dietary
requirements.
Food Research International,
Journal Year:
2025,
Volume and Issue:
206, P. 115843 - 115843
Published: Feb. 1, 2025
Despite
evolving
definitions,
dietary
fibre
classifications
remain
simplistic,
often
reduced
to
soluble
and
insoluble
types.
This
binary
system
overlooks
the
complexity
of
structures
their
diverse
health
effects.
Indeed,
is
not
just
but
has
important
qualities
such
as
fermentability,
attenuating
insulin
secretion,
lowering
serum
cholesterol.
However,
this
limited
classification
fails
account
for
diversity
predict
full
range
physiological
article
proposes
a
holistic
framework
that
accounts
different
types
can
be
used
accurately
infer
outcomes.
proposed
comprises
five
constituents:
backbone
structure,
water-holding-capacity,
structural
charge,
matrix
fermentation
rate.
model
more
captures
functional
fibres,
offering
refined
approach
predicting
benefits.