DIABETES-NUTRACEUTICALS AND FUNCTIONAL FOODS- 4 October 2010
Functional foods
Type I and Type II diabetes
Nutraceuticals
Type II diabetes
-fish oil
-evening primrose oil
-borage oil
-blackcurrant oil
-fungal oil
-fructoligosaccharides
-chromium
-vitamin E supplementation
-healthy individuals-correlation of insulin levels with plasma leucine, phenylalanine and tyrosine concentrations
-soy isoflavones
-leptin
-black tea
Aside from keeping blood glucose in line with insulin injections there is not much
that one can do
Any food that contributes to weight loss
Fish is the only food that works well with multiple variables- see fish oil
Tomato juice –contains lycopenes that reduce LDL oxidation
Nutraceuticals
Type II
Fish oil-omega 3
fatty acids cause improvements- EPA and DHA have been fingered
-Triglycerides-post prandial lipemia is increased in type II diabetes due, in part, to
slowed
LPL activity
-since fish oil acts
on reducing apo B-100 synthesis there is a drop in VLDL
synthesis
-insulin receptor fluidity has been reported to increase in some studies
Evening primrose oil
-diabetic neuropathy-slows nerve conduction velocity in humans and in animals
-evening primrose oil decreases diabetic neuropathy
further improvements in diabetic
neuropathy have been associated with the combination of
evening primrose oil administration with ascorbic acid or lipoic acid
–such combination studies have only been conducted in animals-
-borage oil, blackcurrant oil and fungal oil- none of these have
been studied with regard to diabetic neuropathy
Fructoligosaccharides
-fibre-fermentation produces short chain fatty acids which may alter lipid
metabolism
-however, dislipidemia (elevated FFA,
triglycerides and decreased HDLc blood plasma concentrations) are not altered by fructoligosaccharides
Chromium
-chromium picolinate
-increased insulin binding, insulin
receptor number and increased receptor signalling to the glucose protein transporters
-decreased haemoglobin glycosylation
Vitamin E supplementation
-decreased LDL oxidation in some studies
Healthy individuals
-correlation of insulin levels with plasma leucine, phenylalanine
and tyrosine concentrations
-a mixture of leucine, phenylalanine gave a lower blood glucose
response when consumed with glucose compared to the situation where glucose was consumed
without these amino acids- the amino acids gave a higher blood insulin response resulting
in a lower blood glucose
-further amino acids increase Krebs cycle activity which signals increased glucose uptake dependent on increased insulin response
-however, these amino acids irritate
the small intestine- however, if wheat protein hydrosylate is given along with free leucine, phenylalanine this
reduces the intestinal irritation while allowing the insulinotropic effect of these amino
acids
Future research
Soy isoflavones-antioxidant and
dyslipemia combattants
Leptin-weight control
Black tea