Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential
Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have an...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.780499/full |
| _version_ | 1828272699556757504 |
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| author | Han Wang Han Wang Han Wang Han Wang Yongxia Fu Qingyu Zhao Qingyu Zhao Qingyu Zhao Qingyu Zhao Dianzhi Hou Xuehao Yang Shuqun Bai Xianmin Diao Yong Xue Yong Xue Yong Xue Yong Xue Qun Shen Qun Shen Qun Shen Qun Shen |
| author_facet | Han Wang Han Wang Han Wang Han Wang Yongxia Fu Qingyu Zhao Qingyu Zhao Qingyu Zhao Qingyu Zhao Dianzhi Hou Xuehao Yang Shuqun Bai Xianmin Diao Yong Xue Yong Xue Yong Xue Yong Xue Qun Shen Qun Shen Qun Shen Qun Shen |
| author_sort | Han Wang |
| collection | DOAJ |
| description | Interest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have anti-diabetic properties. However, millet is usually consumed after being processed by heating, germination, fermentation, and other processing methods, which may alter polyphenol content and thus affect their anti-diabetic potential. This mini-review profiles the effects of different processing methods on millet polyphenols and how changes in millet polyphenols affect the hypoglycemic effect of millet. Future studies are needed to compare the anti-diabetes potential of millet polyphenols before and after processing and to explore ways to minimize polyphenol losses and thus maintain their hypoglycemic effect in final products. |
| first_indexed | 2024-04-13T06:10:45Z |
| format | Article |
| id | doaj.art-671cf0a7b55f4c03a5799d4c0b1015c4 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T06:10:45Z |
| publishDate | 2022-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-671cf0a7b55f4c03a5799d4c0b1015c42022-12-22T02:59:04ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-02-01910.3389/fnut.2022.780499780499Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic PotentialHan Wang0Han Wang1Han Wang2Han Wang3Yongxia Fu4Qingyu Zhao5Qingyu Zhao6Qingyu Zhao7Qingyu Zhao8Dianzhi Hou9Xuehao Yang10Shuqun Bai11Xianmin Diao12Yong Xue13Yong Xue14Yong Xue15Yong Xue16Qun Shen17Qun Shen18Qun Shen19Qun Shen20College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaNational Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Beijing, ChinaKey Laboratory of Plant Protein and Grain Processing, Beijing, ChinaShanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaNational Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Beijing, ChinaKey Laboratory of Plant Protein and Grain Processing, Beijing, ChinaSchool of Food and Health, Beijing Technology and Business University, Beijing, ChinaCofco Nutrition and Health Research Institute Co., LTD., Beijing, ChinaCofco Nutrition and Health Research Institute Co., LTD., Beijing, ChinaInstitute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaNational Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Beijing, ChinaKey Laboratory of Plant Protein and Grain Processing, Beijing, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing, ChinaNational Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, Beijing, ChinaNational Engineering Research Center for Fruit and Vegetable Processing, Beijing, ChinaKey Laboratory of Plant Protein and Grain Processing, Beijing, ChinaInterest in polyphenols has grown due to their beneficial effect on diabetes attenuation. Millets are ancient crops that are rich in polyphenols and used for both food and feed. They are grown worldwide and are adapted to production under dry, hot conditions. The polyphenols found in millets have anti-diabetic properties. However, millet is usually consumed after being processed by heating, germination, fermentation, and other processing methods, which may alter polyphenol content and thus affect their anti-diabetic potential. This mini-review profiles the effects of different processing methods on millet polyphenols and how changes in millet polyphenols affect the hypoglycemic effect of millet. Future studies are needed to compare the anti-diabetes potential of millet polyphenols before and after processing and to explore ways to minimize polyphenol losses and thus maintain their hypoglycemic effect in final products.https://www.frontiersin.org/articles/10.3389/fnut.2022.780499/fullmilletpolyphenolsdiabetesprocessing methodshypoglycemic |
| spellingShingle | Han Wang Han Wang Han Wang Han Wang Yongxia Fu Qingyu Zhao Qingyu Zhao Qingyu Zhao Qingyu Zhao Dianzhi Hou Xuehao Yang Shuqun Bai Xianmin Diao Yong Xue Yong Xue Yong Xue Yong Xue Qun Shen Qun Shen Qun Shen Qun Shen Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential Frontiers in Nutrition millet polyphenols diabetes processing methods hypoglycemic |
| title | Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential |
| title_full | Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential |
| title_fullStr | Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential |
| title_full_unstemmed | Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential |
| title_short | Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential |
| title_sort | effect of different processing methods on the millet polyphenols and their anti diabetic potential |
| topic | millet polyphenols diabetes processing methods hypoglycemic |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.780499/full |
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