Trial for the Development of Bio-Functional Foods to Prevent Diabetes and Dementia Using a High-Pressure Treatment
Journal Title: Journal of Diabetes and Obesity - Year 2018, Vol 5, Issue 1
Abstract
emsp emsp Type-2 diabetes and Alzheimer rsquo s disease are very serious diseases and the former has been suggested to be one of the causes of the latter Low glycemic index foods inhibit rapid increases in blood glucose and insulin secretion after meals In this study we investigated the palatability of boiled rice and inhibition of an abrupt increase in blood glucose level BGL and amyloid beta peptide production after eating blend of ordinary brown rice ldquo Koshihikari rdquo and anthocyanin-rich black-rice ldquo Okunomurasaki rdquo unpolished rice cooked after a high-pressure treatment HPT KO ldquo Okunomurasaki rdquo showed a high antioxidant capacity and high inhibitory activity against beta -secretase even after HPT and cooking emsp emsp A randomized single-blind crossover-designed study was conducted using 15 subjects with a normal BGL BGLs at 90 and 120 min after ingesting the cooked HPT KO were significantly lower than that for cooked Koshihikari polished rice p lt 0 05 Furthermore the increase in the amyloid beta 40 peptide in the blood 120 min after eating HPT KO tended to be lower than that of cooked Koshihikari polished rice emsp emsp It would be necessary to conduct a long-term test using the present HPTKO in terms of inhibitory activity against the abrupt increase of BGL and amyloid beta peptide production for the probability to prevent type-2 diabetes and Alzheimer rsquo s disease
Authors and Affiliations
Kenichi Ohtsubo
Keywords
Related Articles
- EP ID EP418295
- DOI 10.15436/2376-0494.18.1902
- Views 108
- Downloads 0
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