What Are Functional Foods? “Functional foods are food items that are developed and in most cases fortified with several nutrients that cater to the exact needs of a consumer. They are made from highly healthy ingredients and are processed so that the product provides a health benefit, similar to medicine. Most functional ingredients are obtained from herbs, spices, seeds, nuts, etc.” Functional Food Product Development Trend A lot of innovation is required to develop a functional food product. Researchers have been focusing on the properties of bioactive compounds found in functional foods to control various aspects of diabetes mellitus in recent years; some protective effects of these compounds and food sources have been investigated, and several clinical trials have even confirmed these benefits in diabetic patients. Want are the top 4 functional foods for your health? What Food Research Lab offers you to prevent diabetes? To know more about this blog: https://bit.ly/3LM5af6 Services we offer: 1. Functional Foods and Nutracuetical Product Development 2. New Food Product Development Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: info@foodresearchlab.com

1. Functional Foods for
Diabetic Patients
An Academic presentation by
Dr. Nancy Agnes, Head, Technical Operations, FoodResearchLab
Group: www.foodresearchlab.com
Email: info@foodresearchlab.com

2. Functional Food Product Development
Top 4 Functional Foods For Your Health
A Major Diabetes Regulator
What Food Research Lab Offers ?
Outline
TODAY'S DISCUSSION

3. The Functional
Food Product
Development
Trend

4. The notion of functional food has
increased over the last two decades;
functional foods, in addition to their
fundamental nutritional capabilities,
can enhance health and lower the
risk of chronic illnesses
Because of this, they have garnered
tremendous attention.

6. A lot of innovation is required to
develop a functional food product.
Researchers have been focusing on
the properties of bioactive
compounds found in functional
foods to control various aspects of
diabetes mellitus in recent years

7. some protective effects of these
compounds and food sources have
been investigated
And several clinical trials have even
confirmed these benefits in diabetic
patients.

8. What Are
Functional Foods?
Functional foods are food items that
are developed and in most cases
fortified with several nutrients that
cater to the exact needs of a
consumer

9. They are made from highly healthy
ingredients and are processed so
that the product provides a health
benefit, similar to medicine
Most functional ingredients are
obtained from herbs, spices, seeds,
nuts, etc.

10. Top 4 Functional
Foods For Your
Health

11. Wholegrains
Grains and cereal-based products
are the primary energy and
carbohydrate sources in human diets

12. Available grains, such as wholegrain
cereals and bakery products made
with rye, oat, whole wheat, and
barley
The first step in planning a functional
foods-based diet in type 2 diabetic
patients because dietary

13. Carbohydrate is dietary sources
play a determining role in glycemic
and insulin secretor response.
Whole grains (WGs) contain more
non-digestible complex
polysaccharides like soluble and
insoluble fibres, resistive starches,
inulin and beta-glucan, and non-
carbohydrate functional

14. These bioactive chemicals have been
credited with the most well-known
preventive properties
Whole grain-based products against
obesity, type 2 diabetes,
cardiovascular illnesses, hypertension,
metabolic syndrome, and several
forms of cancer.

15. Oat
Oatmeal products have also been
studied as a healthy carbohydrate
source for diabetic patients
They are high in soluble fibre,
particularly -glucan, antioxidants, and
bioactive compounds such as
carotenoids, phytic acid, phenolic
acids

16. (hydroxycinnamic acids, caffeic acid,
ferulic acid), flavonoids, and
phytosterols, among others
According to studies, consumption of
oat products improves diabetes
patients' glycemic, insulinemic, and
lipidemic responses and acts as an
active element in lowering
postprandial glycemia

17. The high amount of -glucan in barley
and its by-products is primarily
responsible for its diabetic-friendly
properties
In pre-diabetic subjects, barley-glucan
extract improved glucose tolerance and
insulin resistance index

18. Legumes
Legumes are an indispensable part of a
balanced diet, and there is a lot of
evidence that regular legume intake
protects against obesity, type 2
diabetes, and cardiovascular disease

19. Legumes may be an essential component
of a functional-foods-based diet for type
2 diabetes control
Other bioactive peptides of grain
legumes, have unique properties to
regulate lipid metabolism and normalize
lipid and lipoprotein levels

20. Nuts
Nut consumption in type 2
diabetic patients improves
postprandial glycemic response
following high-carbohydrate
meals, attenuates inflammatory
processes and postprandial
oxidative stress

21. Normalizes lipid and lipoprotein levels,
decreases lipid atherogenicity, and
improves insulin resistance, according
to the most recent evidence.

22. Type 2 diabetes is a complex
metabolic illness with both short- and
long-term negative consequences and
several
Functional Foods As A
Major Diabetes Regulator

23. pathogenic conditions such as
dyslipidemia, vascular dysfunction,
oxidative stress, subclinical
inflammation, and alterations in
signalling pathways
The ineffectiveness of existing
medical therapies non the
management of long-term diabetic
problems emphasizes the need for
innovative methods

24. Utilizing functional foods and
bioactive substances
Functional food manufacturers use
advanced techniques for formulating
the products to keep up with the
competition.

25. What Food Research Lab Offers ?
Food Research Lab formulates and
develops functional food, beverage
and nutraceutical products
Our formulations are made from
unique functional ingredients like
those mentioned in this blog

26. We use reverse pharmacology in
formulating functional food
products.
Most of our clients are
nutraceutical companies. However,
many food companies approach us
intending to launch a functional
food product line in the market.

27. Functional foods contain vital
nutrients that can help in illness
prevention. Antioxidants are abundant
in several of them
These molecules aid in neutralizing
dangerous substances known as free
radicals, preventing cell damage and
chronic ailments such as cancer,
cardiovascular diseases, heart
disease, and diabetes

28. Moreover, the functional food and
beverage market keep growing
rapidly, making it even more profitable
to capitalize on.

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