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The present study investigated the effect of apple consumption on postprandial blood glucose and insulin levels in subjects with normal versus impaired glucose tolerance. The study participants were ten healthy subjects with no glucose intolerance (normal subjects) (mean, 24.4 ± 4.8 years) and nine subjects with impaired glucose tolerance (mean, 45...
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... dynamic parameters of blood glucose and insulin levels in normal subjects are shown in Table 2. In normal subjects, ΔCmax tended to be lower in the apple-first group compared to the rice-first group (p = 0.13). ...Context 2
... dynamic parameters of blood glucose and insulin levels in normal subjects are shown in Table 2. In normal subjects, ΔCmax tended to be lower in the apple-first group compared to the rice-first group (p = 0.13). ...Citations
... Legumes are good sources of dietary fiber which in addition have lowering influence on glycemic index. It is relevant to note from the literature that inclusion of fat and protein to a meal containing carbohydrates may result in lower glucose response in the plasma [5]. Composite flours of legume-based are reported to have several bioactive components as well low glycemic index which help in reducing cancer, diabetes, obesity, and cardiovascular diseases [6]. ...
... The lower glucose levels observed in rats fed soybean-based diet is attributed to the fact that protein based diet are not easily digested, which however increase the fullness of the stomach thereby delaying the onset of hunger and sugar absorption [22]. This lower postprandial blood glucose level may also be due to the inhibition of glucose, digestion of starch and absorption process of alpha-glucosidase as reported by Inoue et al. [5]. It is interestingly to know that, the postprandial blood glucose response of all the experimental groups were within the normal range hence does not have any negative effect for whoever may consume the formulated diet. ...
Effect of maize-cassava-soybean flour blends intake on body weight and postprandial blood glucose level of rats was investigated. The maize-cassava-soybean flours were fed to 15 wistar rats for 21days. Group MF (control) fed on 100 % maize flour; Group MCF fed on 70 % maize flour-30 % cassava flour and Group MCSF fed on 70 % maize flour-15 % cassava flour-15 % soybean flour respectively. The blood samples of the wistar rats were collected and determined for their blood glucose levels. The result shows that the wistar rats fed on MCSF (70:15:15) had the highest feed intake (70.64 g) compared significantly to those fed 100 % maize flour (68.59 g) and 70:30 % maize-cassava flour(62.92 g). The rats group that fed 70: 30 % of maize-cassava flour blends had the least body weight (152.35 g) while those that fed 70:15:15 % maize-cassava-soybean flour blends had the highest body weight (184.34 g) relative to those that fed 100 % maize flour (164.06 g). The weight gain of the animals fed 100 % maize flour, 70: 30 % maize-cassava flours and 70:15: 15 % maize-cassava-soybean flour blends were 17.03 g, 2.56 g and 37.62 g respectively. Feed conversion ratio of maize-cassava based diet (24.51) was significantly higher than that of 100 % maize diet (3.98) and1.8 of maize-cassava-soybean based diet. The intake of maize-cassava flour supplemented with 15 % soybean reduced postprandial blood levels of the tested rats.
... Nonetheless, it should be noted that pectin in apples degrades as the apples ripen, losing its potency as it breaks down into smaller molecules [50]. Inoue et al. [22] compared the effects of apple intake in both healthy participants and participants with impaired glucose. These apples were consumed once before white rice and on another occasion after white rice. ...
Type 2 diabetes mellitus is a major contributor to morbidity and mortality worldwide. This disease often leads to poor health outcomes, such as neuropathy and diabetic foot ulcers, and increased risk for comorbidities such as cardiovascular complications and renal disease. Lifestyle modifications including diet and physical activity interventions are often explored as prevention and management strategies for T2DM. It is well established that fruits are a rich source of fiber and a variety of phytochemicals, vitamins, minerals, and bioactive compounds that can help optimize human health. Unfortunately, many experts associate the consumption of fruit with a moderate to high glycemic index (GI), which leads to a spike in blood glucose and eventually elevated hemoglobin A1c (HbA1c). The purpose of this comprehensive review is to outline the current clinical literature on the relationship between fruit consumption and various indices of glucose metabolism. A variety of fruits have been clinically studied to determine this relationship, namely in the fresh form (e.g., berries, apples, watermelon, cherries, mangoes), dried fruits (raisins and dates), and juices (derived from cranberry, orange, grape, cherry, and pomegranate). Overall, intake of fruits and fruit-derived products is beneficial for healthy subjects and subjects with T2DM regarding their impact on glucose metabolism and other cardiometabolic markers (e.g., inflammatory responses, lipid profiles). Nonetheless, it is more advisable for diabetic patients to consume fresh or dried fruits rather than fruit-derived products. A special consideration needs to be attributed to both the amount of fruit intake with regards to their respective GI and glycemic load (GL), and when these fruits are consumed. Trials with more a comprehensive design and specific outcomes are required to reveal the mechanisms underlying the beneficial effects of fruit consumption on the T2DM population particularly.
... They are rich in essential nutrients, minerals, fibres, and vitamins that provide a significant contribution to maintaining good health [1]. Additionally, apples provide a boost of energy, help to regulate blood sugar [2], and reduce the risk of certain cancers [3,4]. Quality control is very important to select high quality and non-defective apples and monitor their state in a pervasive way along the whole supply chain. ...
Computer vision systems are often used in industrial quality control to offer fast, objective, non-destructive, and contactless evaluation of fruit. The senescence of fresh-cut apples is strongly related to the browning of the pulp rather than to the properties of the peel. This work addresses the identification and selection of pulp inside images of fresh-cut apples, both packaged and unpackaged; this is a critical step towards a computer vision system that is able to evaluate their quality and internal properties. A DeepLabV3+-based convolutional neural network model (CNN) has been developed for this semantic segmentation task. It has proved to be robust with respect to the similarity of colours between the peel and pulp. Its ability to separate the pulp from the peel and background has been verified on four varieties of apples: Granny Smith (greenish peel), Golden (yellowish peel), Fuji, and Pink Lady (reddish peel). The semantic segmentation achieved an accuracy greater than 99% on all these varieties. The developed approach was able to isolate regions significantly affected by the browning process on both packaged and unpackaged pieces: on these areas, the colour analysis will be studied to evaluate internal quality and senescence of packaged and unpackaged products.
... It is worth noting that some polyphenols or polyphenol-rich products delay gastric emptying and lower the postprandial glucose response; therefore, they alter the apparent glycaemic index of food [55,[240][241][242][243], which is a rather beneficial influence. However, in particular subpopulations (e.g., people with functional dyspepsia or with eating disorders such as anorexia nervosa), delayed gastric motility would enhance undesired symptoms such as nausea, vomiting, and gastric fullness, and may lead to difficulties during refeeding and weight restoration [244,245]. ...
Polyphenols are an important component of plant-derived food with a wide spectrum of beneficial effects on human health. For many years, they have aroused great interest, especially due to their antioxidant properties, which are used in the prevention and treatment of many diseases. Unfortunately, as with any chemical substance, depending on the conditions, dose, and interactions with the environment, it is possible for polyphenols to also exert harmful effects. This review presents a comprehensive current state of the knowledge on the negative impact of polyphenols on human health, describing the possible side effects of polyphenol intake, especially in the form of supplements. The review begins with a brief overview of the physiological role of polyphenols and their potential use in disease prevention, followed by the harmful effects of polyphenols which are exerted in particular situations. The individual chapters discuss the consequences of polyphenols’ ability to block iron uptake, which in some subpopulations can be harmful, as well as the possible inhibition of digestive enzymes, inhibition of intestinal microbiota, interactions of polyphenolic compounds with drugs, and impact on hormonal balance. Finally, the prooxidative activity of polyphenols as well as their mutagenic, carcinogenic, and genotoxic effects are presented. According to the authors, there is a need to raise public awareness about the possible side effects of polyphenols supplementation, especially in the case of vulnerable subpopulations.
Sugar-laden foods and carbohydrate-rich diets with high glycaemic index intake are associated with weight gain, increased incidence of diabetes and is linked with increased cardiovascular risk. A blend of white mulberry leaf and apple peel extracts may reduce postprandial blood glucose surge and insulin response following dietary carbohydrate intake by limiting its digestion and uptake from the gut.
In this randomised, placebo-controlled, crossover study, thirty healthy male and female subjects were supplemented with either placebo or a blend of white mulberry leaf and apple peel extract (MLE + AE), 10 min before a carbohydrate- and sugar-rich meal intake. Changes in postprandial blood glucose (up to 120 min) and insulin levels (at 60 min) were measured as the primary endpoints. Changes in blood glucose incremental area under the concentration curve (iAUC), maximum concentration (Cmax) and peak time (Tmax) were compared.
Thirty adults (mean age 31 ± 7.2 years, BMI 24 ± 3.8 kg/m2) completed the study and the MLE + AE blend relative to placebo significantly reduced glucose iAUC at 0.5 h (− 38%, 4.2 (2.2, 6.2)), 1.0 h (− 30%, 6.3 (3.2, 9.4)), 1.5 h (− 29%, 8.2 (4.1, 12.2)), and 2.0 h (− 26%, 9.2 (4.1, 14.3)). A statistically significant reduction in 1 h insulin levels (− 35%, p = 0.029) was observed.
A single-dose supplementation of MLE + AE significantly reduced the postprandial blood glucose spike and serum insulin levels. The observation of a significant glucose reduction paralleled with a significant lower insulin response supports a reduced gastrointestinal glucose absorption. None of the subjects experienced any major gastrointestinal side effects.
Apple and papaya are renowned for its nutritional properties, being a rich source of vitamin C, fiber, antioxidants, vitamin K and E and minerals. Post Harvest loss would be very high, to address this issue in the present review developing of fruit leather with different fruits such as apple and papaya. Processing apple and papaya into alternative products become essential to address these issues. One such product is papaya and apple leather, which aids in better utilization and preservation of the fruit’s qualities. In the present review with different combinations of apple and papaya would check the physiochemical properties and organoleptic acceptability. The present review revels the different enzymes, antioxidants, vitamins and minerals which are present in different combinates of fruit leather. In the present review novel development of fruit leathers prepared from apple and papaya, further research focusing on fruit leather and latest combinations and technologies used in fruit leather development would revel.
The aim of this study was to produce biscuit from blend of mushroom flour and wheat flour. The composite flour was at 0, 10, 20, 30 and 40% level of mushroom inclusion. The biscuit was analyzed for proximate composition, physical properties, mineral content, antioxidant properties, carbohydrate inhibitory enzyme activities, glycemic index, trend in blood glucose concentration, microbiological and sensory evaluation. Result from the proximate analysis showed that as the proportion of mushroom flour increased in the blend the protein con also increased. The protein content ranged from 10.36 to 17.92% while ash content ranged from 0.63 to 3.31%. Result from the physical properties of the biscuit showed that the spread ratio increased with increase in incorporation of the mushroom flour. The result from the mineral analysis revealed that sodium and calcium content increased with the increase in the level of the mushroom flour. Result from carbohydrate inhibitory enzyme activities showed that the biscuit inhibited key digestive enzymes such as (α- amylase and α- glucosidase). The result of glycemic index showed that the biscuit possessed low glycemic index and glycemic load. The trend in blood glucose concentration of rats fed with the biscuit showed that increasing level of the mushroom flour has a positive effect to lower the postprandial blood glucose response with WFMRB4 being the lowest. The microbial count ranged from 2 × 10² to 5.0 × 10² Cfu/g for bacteria count and 1.0 × 10² to 3.0 × 10² cfu/g for mold count. E coli was not detected in the mushroom biscuit. Sensory evaluation result showed that the biscuits were rated above average. The mushroom biscuit can therefore be used to manage diabetes mellitus and overcome protein-energy deficiency.
