UAdeC scientists develop jelly-based shell granada to help lower blood sugar levels

The development reduces the excess blood glucose and cheap to produce and easy.

To innovate in natural treatments easy access to the Mexican population to combat diabetes, scientists from the Autonomous University of Coahuila (UAdeC) developed a jelly-based shell Granada that meets as a functional food to lower blood sugar levels, it say, excess blood sugar.

Granada mexican husk is abundant in polyphenols elagitatinos type that are bioactive compounds with antioxidant capacity and ellagic acid generators, active substance jelly also has anti-tumor, anti-bacterial, anti-parasitic, anti-inflammatory properties, among others.

In contrast to granada India in which its leaves are used as a treatment of patients with diabetes mellitus in traditional medicine, the shell of the Mexican fruit contains the highest concentration of ellagic acid, therefore the time to process a product was obtained more concentrated, it made it possible to reduce nearly ten times the effective dose.

The PhD in experimental biology UAdeC, Janeth Ventura said that to make the jelly first easy removal of the compounds shell granada through a traditional method called aqueous decoction semi consisting of boiling water crust was made the fruit to extract the ellagitannins.

From this a concentrate after a drying process was analyzed to find that compounds able to help treat diabetes contained and evidenced the presence of ellagic acid was obtained.

After the extract analyzed for jelly sought to replace pectin and table sugar, as the combination of these substances provides consistency and sweet taste typical of these foods. For which in this investigation other polysaccharides of plant origin that do not require sugar to generate adequate viscosity was used.

As a first result of combining a bitter product it was obtained, and therefore in search of a sweetener that will not harm the health of people with high levels of sugar was used sucralose, which is a non-caloric sweetener commonly used among people diabetes.

To check the acceptability of taste sensory analysis was done with college students who finally selected formulation with the highest level of satisfaction. Food quality analysis including nutrition information and microbiological specifications were also made.

Subsequently a biological in vitro analysis was performed to verify that the ellagic acid found in jelly and maintain its antioxidant activity, because when mixed with other food components there was a risk of losing the effect of the active substance.

Finding that the acid is maintained in the mixture experimented with non-diabetic and diabetic mice to test its effects on health.

It was from this that it was found that there was a reduction of blood glucose, decreased oxidative stress, as well as an improvement in tolerance curve glucose and levels of insulin, in other words in rodents with fasting levels glucose and blood insulin improved after two weeks of consuming functional food.

The researcher of food in the laboratory area of sensory analysis in UAdeC emphasized that in this institution the revaluation of underutilized, materials that is being sought, the fruit is not used if they do not waste it as peels and seeds extract bioactive or nutraceutical, chemical substances found in small amounts in plants and certain foods such as fruits, vegetables, nuts, oils and whole grains and promote good health in the body.

Dr. Janeth Ventura said the next step is to complete the formalities for clinical research that involves making jelly studies in people to determine their effects. It also seeks to begin experimenting with new alternative sweeteners like stevia noncaloric.

On the other hand, they are intended to develop sustained release systems to ensure that the bioactive not lose their function during the digestion process.

The expert stressed that the jelly has no patent and that its manufacturing process is public knowledge.

The investigation lasted about three and a half years and was made in conjunction with Dr. Francisco Javier Aguilar Alarcon Sciences in the Department of Health of the Autonomous Metropolitan University (UAM) Iztapalapa.

To tell the doctor, Jelly is a functional food because it was found that this product provides a beneficial effect on health, helps prevent or treat diseases, improving the health of those who consume.

Source: Investigación y Desarrollo