Biology Reference
In-Depth Information
CHAPTER FIVE
Food-Based Ingredients to
Modulate Blood Glucose
Pariyarath Sangeetha Thondre
1
Functional Food Centre, Faculty of Health and Life Sciences, Oxford Brookes University, Oxford,
United Kingdom
1
Corresponding author: e-mail address: pthondre@brookes.ac.uk
Contents
1.
Introduction
182
2. Maintaining Normal Blood Glucose Levels: The Role of Food
183
3.
Blood Glucose and Chronic Diseases
185
4.
Factors Affecting Glycemic Index of Food
189
5.
Dietary Fiber and Blood Glucose
190
6.
Cereal-Based Ingredients
193
6.1
Barley
193
6.2
Oats
197
6.3
Rye
200
7.
Fruit-Based Ingredients
202
8.
Spices
208
9.
Legume-Based Ingredients
210
10.
Effect of Protein and Fat on Blood Glucose
213
11.
Sugars and Sugar Alcohols
216
12.
Concluding Remarks
217
References
217
Abstract
Maintenance of normal blood glucose levels is important for avoiding chronic diseases
such as type 2 diabetes, cardiovascular problems, and obesity. Type 2 diabetes is one of
the major health problems affecting the world population and this condition can be
exacerbated by poor diet, low physical activity, and genetic abnormalities. Food plays
an important role in the management of blood glucose and associated complications in
diabetes. This is attributed to the ability of food-based ingredients to modulate blood
glucose without causing any adverse health consequences. This chapter focuses on four
important food groups such as cereals, legumes, fruits, and spices that have active ingre-
dients such as soluble dietary fiber, polyphenols, and antinutrients with the ability to
reduce glycemic and insulin response in humans. Other food ingredients such as simple
sugars, sugar alcohols, and some proteins are also discussed in moderation.
