Safflower petal water-extract consumption reduces blood glucose via modulating hepatic gluconeogenesis and gut microbiota

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106615

Cong Yin , Rui Fang , Yue Xu , Kui Li , Tingyang Ai , Jiawei Wan , Yonghua Qin , Xiaoguang Lyu , Hong Liu , Rui Qin , Lindong Yang , Hairong Xiong , Jiao Liu

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Abstract

Safflower is a widely utilized food and medicinal herb. The safflower petal is often used for tea-making or food colorant since the water-extract contains a lot of biologically active ingredients. This study aimed to evaluate the impacts of safflower petal water-extract (SE) on blood glucose regulation. The results demonstrated that both long-term and acute consumption of SE ameliorated the blood glucose regulation successfully. Mechanistically, SE suppressed the hepatic gluconeogenesis, which was involved with the protein kinase B (AKT)/forkhead transcription factor 1 (FoxO1) signaling pathway. In addition, SE modulated the gut microbiota that is related to host glucose regulation. Finally, drinking safflower petal-tea could efficiently decrease the healthy participants' blood glucose at two hours after breakfast. Hence, this study proved that drinking safflower petal-tea can be a feasible way to maintain stable blood glucose, and SE can be used as a potential function food ingredient for the prevention and amelioration of hyperglycemia.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.