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6 . 2018

The prospective of using plant polyphenols as functional food ingredients

Abstract



In this review we briefly discuss the publications dedicated to experimental evaluation of hypoglycemic, hypolipidemic and antioxidant properties of different plant polyphenols. The stages of preclinical studies of their efficacy are presented: in silico studies with molecular docking methods and in vivo studies with the use of genetic and medicamental models of type 2 diabetes. The results of own studies present the substantiation of prospects of using the plant polyphenol extracts as functional food ingredients for diet therapy and treatment of patients with type 2 diabetes. It was shown using genetic fatty Zucker rats model that extract consumption led to lower blood glucose level, had beneficial effect on glucose sensitivity and also improved the reaction of insulin-sensitive tissues on exogenous injection of glucose and insulin. Hypoglycemic and hypolipidemic properties of bilberry leaves extract were characterized on male Wistar rats model of carbohydrate metabolism disorder (streptozotocin injection accompanied with consumption of 10% fructose solution). The results of previous studies showed the beneficial effects of bilberry leaves extract on carbohydrate metabolism and determined the task to enhance the efficacy of developed polyphenol ingredient by the way of sorption on protein food matrix - brown buckwheat flour. Thus, a brief review of presented in this article results of foreign and domestic experimental studies shows the prospect of using the individual plant polyphenols and polyphenol plant extracts as phytonutrients for diet therapy and treatment of diseases associated with disorders of carbohydrate and lipid metabolism.

Keywords:specialized foods, functional food ingredients, type 2 diabetes, polyphenols, bilberry leaves extract, fatty Zucker rats, streptozotocin, bioavailability

Voprosy pitaniia [Problems of Nutrition]. 2018; 87 (6): 57-66. doi: 10.24411/0042-8833-2018-10067

All articles in our journal are distributed under the Creative Commons Attribution 4.0 International License (CC BY 4.0 license)

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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