Unicamp researchers develop functional foods capable of revolutionizing the diet of diabetics
Anyone who suffers from diabetes knows how difficult it is to control blood sugar levels, but new research from the State University of Campinas (Unicamp) may provide a new solution. Scientists have developed a bread made from jaboticaba peel flour that may help control blood sugar levels, as well as offering greater health benefits. The test results were published in the journal Foods.
Jaboticaba peel flour is rich in fiber and antioxidants and, by adding this ingredient to the traditional bread recipe, researchers managed to create a low glycemic index food, which releases glucose more slowly into the body, avoiding sugar spikes that occur. harm diabetics.
How does it work?
From the tests carried out it emerged that bread with jabuticaba flour promotes a more gradual and less intense increase in blood sugar compared to traditional bread. This happens because the fibers in jaboticaba peel slow down the digestion and absorption of carbohydrates, providing a feeling of satiety for longer.
The antioxidants present in jabuticaba flour also help protect cells from damage caused by free radicals, reducing the risk of several chronic diseases, such as diabetes and cardiovascular disease.
Healthier alternative
Jaboticaba crust bread is an example of how scientific research can transform people’s lives, providing options for better quality of life and flavor.
For Bruno Geloneze, principal investigator at Unicamp’s Obesity and Comorbidity Research Center (OCRC), controlling blood glucose levels is essential to prevent and treat the disease and other related problems.
“If we experience smaller increases in glucose and insulin after meals, we will be less likely to develop diabetes and metabolic syndrome. Additionally, in those who already have changes in blood sugar, controlling glucose increases after meals can reduce the risk of heart disease. We can finally increase the lifespan of insulin-producing cells,” underlines Bruno.
The professor of the Faculty of Food Engineering (FEA) of Unicamp and supervisor of the thesis that gave rise to the publication, Cinthia Cazarin, explained to the Canal Rural portal that the biggest challenge in producing the bread for the tests was to combine the technological factor with the maintenance of nutritional characteristics. and functional value of bread.
“Jabuticaba peel flour has truly unique sensory characteristics, and its inclusion had to be evaluated both in relation to the technological characteristics of baking, and in relation to the processing and preservation of the bioactive compounds present,” he said.
Other jaboticaba bark products
The research is still in its early stages, but the results are promising. The researchers intend to continue their studies and develop new products based on jaboticaba bark.
Studies indicate some promising results in consuming fruit in order to prevent or delay the onset of chronic non-communicable diseases.
“The jabuticaba peel contains phenolic compounds and fibre, which in several studies have demonstrated effects on the control of blood sugar and cholesterol,” underlined Professor Mário Maróstica.
Unicamp’s medical sciences and food engineering departments continue to study jabuticaba bioactives and are now involved in trials to study their relationship with depression and colorectal cancer prevention.
Jabuticaba is voted the second best fruit in the world
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
