NUTRACEUTICAL FOOD FORMULATION, AMENDMENT OF LIFE STYLE PRACTICES AND CLINICAL OUTCOME IN SUBJECTS WITH DIABETES AND HYPERTENSION
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Date
2015-09-14
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Intervention study on efficacy of nutraceutical food formulation was conducted to
investigate the physico-chemical, nutritional, carbohydrate profile, fatty acid profile,
functional and nutraceutical composition of nutra-flour. Nutra-flour was a good source of
protein, calcium, potassium, iron, linolenic and oleic acid, soluble fiber in addition to
phytochemicals such as polyphenols, beta-carotene, tocopherol with antioxidant activity.
Storage study was carried out for 90 days to estimate moisture, peroxide value, free fatty
acid and microbial load. The nutra-flour stored in glass jar was best accepted. Dumpling,
dosa, roti and gruel were developed from nutra-flour and studied for sensory evaluation
and Glycemic Index (GI). All the products had high sensory acceptability. Mean blood
glucose levels were significantly lower after intake of test foods compared to standard
(white bread). Roti and dosa showed the lowest GI 36.76 and 36.83 respectively. Thirty
diabetics and hypertensive subjects were randomly selected from Bengaluru for study.
The data related to general information, health history, dietary pattern were collected by
using structured interview schedule. Per day 100 gram of nutra flour was given to
subjects for a period of 90 days intervention. Anthropometric and biochemical parameters
were recorded for the subjects before and after the study. The results revealed that, in
diabetic subjects, mean value of glycosylated hemoglobin level was decreased from 7.6
to 6.44 per cent and in hypertensive subjects, systolic and diastolic blood pressure was
observed significant difference. Total cholesterol, low density lipoprotein and
triglycerides were decreased significantly from initial to final with significant increase in
high density lipoprotein. There was a positive shift in all the hematological parameters
from initial to final values. Along with nutraceutical formulation, lifestyle practices also
contributed positive impact. It could be concluded that, nutra-flour has therapeutic
benefits and can be employed in the successful management of non communicable
chronic disorders.
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