A review on the role of functional foods and derivatives for diabetes management

IF 2.701
Aswathy Nair, Rajamohanan Jalaja Anish, S. Narayana Moorthy
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引用次数: 0

Abstract

Diabetes mellitus (DM) is a global metabolic disorder affecting the quality of life. The continuous usage of hypoglycaemic agents can control diabetic pathogenesis in patient; however it is challenging to minimize the severe side effects and metabolic contraindications. So, it is necessary to find novel drug candidates or dietary derivatives with minimum side effects, and excellent biological efficacy to meet the demands of the growing population. As a metabolic disorder, DM requires a food based therapy for better recovery. Including various functional foods (legumes, spices and whole grains) in optimal quantity in routine diet can prevent the complications associated with DM. Recent research revealed that the functional foods (FFs) combinations can accelerate the recovery time, promote a clinical total effective rate, and minimize endothelial dysfunction and microvascular episodes, associated with diabetic pathogenesis and provides novel possibilities of cost-effective treatment options for DM management. Innovative technology associated with artificial intelligence (AI), imaging techniques, and metabolic engineering tools help to understand the signalling mechanisms associated with DM and reveal sensitive targets for novel drug interactions, further opening a crucial turning point in DM research. In conclusion, the current review summarized the direct intake of FFs or derivatives, such as food protein and bioactive peptides, can be exploited as promising anti-diabetic agents in the near future. AI's influential role in bioactive peptide design and revealing the newer targets of FFs and FF derivatives (FFDs) in signalling are appraised as promising approaches for DM management. The current findings point to the fact that regulated FFs intake along with health care monitoring can control the complications associated with DM.

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期刊介绍: The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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