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Transcript

Hi! Welcome back. This is the last and final lecture of this week. That is about the role of functional foods in the management of Diabetes Mellitus and Parkinson Disease and other diseases. This is a research published in the journal ‘Nutrients’ by Manthou in 2014, about the glycemic response of carbohydrate protein bar with Ewe-Goat whey. Whey you know that is a byproduct of cheese and paneer industry. And in this case study, the glycemic index and glycemic load of functional food product. That is, Ewe-Goat Whey protein and carbohydrates in this bar. The whey protein and carbohydrates has been taken in equal ratio, that is 1:1. And the study has been conducted on 9 healthy volunteers, who randomly consumed the food and in two visits. Then after that what happened, the plasma glucose concentration was measured. The GI was determined by calculation of the incremental area under the curve. And glycemic index of the test food was found to be 5.18, while glycemic load of one test food serving was 1.09.

By seeing these results or these results indicate that the tested product can be classified as low GI. That is less than 55 and low glycemic load that is less than 10 of the food. It means this goat whey protein and carbohydrate enriched bar, it lowers the GI and GL. And the health benefits of low glycemic response due to whey protein consumption. That tested food could potentially promote health beyond basic nutrition. And this is that we want in case of functional foods. Because it promoted the health. It provided the basic nutrition, or promoted the health beyond the basic nutrition also by lowering the GI and GL of the food.

Heard about Parkinson disease. This is a neurodegenerative disease and occurs or appears in late in life. And this Parkinson disease, it may be triggered by some type of food products, if we study the role of the food products. Some food products increase the progression of the Parkinson disease like dairy products. And some food products may reduce the progression of Parkinson disease, like phytochemicals they have been found to decrease the Parkinson disease risk in the individual who are consuming the food enriched with carotene and beta-carotene. And this study was carried out by Miyake et al. in 2011. So in Parkinson disease, the diet also plays a very important role. There are some food which increase the progression of the disease. There are some foods which are responsible for the decrease of the progression of the disease. Increase was claimed by the dairy products. They caused the increase and decrease all the flavonoids, phytochemicals, phytosterols. They claiming for the decrease of the progression of the Parkinson disease.

Then DHA is also decreasing the effects. What is DHA here? It is the essential component of the phospholipid of cellular membrane in brain and retina of the eyes. DHA is very important for the development of the brain and vision and eye health. And FDA has approved and recommended its use in the full term grown infants. The use of both DHA and arachidonic acid. FDA has given approval for its daily use, that is this one, DHA and arachidonic acid. But there is some limited amount of the DHA. It should not exceed 2 grams per day from the food supplement. This is the amount. And soya that is genistein; soyabean isoflavone genistein. It is a source of protein and that also have a neuroprotective effect.

Here you can see that the food in the red promote neurodegeneration, and the food in green provide the neuroprotection. And this figure is about the role of nutrients in Parkinson disease. Here you can see that the red one towards milk side, they are the, they cause the neurodegeneration. And as we are moving towards the monounsaturated fatty acids, polyunsaturated fatty acids and vitamin C, D, E, riboflavin that is vitamin B2, carbohydrates and meat, it becomes protective. And here you can say these are the, cause the neuroprotection. That is omega-3, vegetables, fruits, carotenoids, genistein, tea, caffeine etc. So the dairy products, they cause neurodegeneration. And the this bio-active compounds or we can say the sources of the food products that contain bio-active compounds, they have the neuroprotective effects.

So this is very important role we have studied. The role of diet, the role of bioactive compounds in the prevention of the Parkinson disease. That is a very serious disease in the elderly people.

So with this we came to the end of this course. I congratulate all the students and participants, who have completed this course successfully. And I believe that they have gained the updated knowledge about the Functional Foods, Nutraceuticals, their sources. How the probiotics are important. Probiotics as a functional foods, and role of different bioactive compounds in the prevention and promotion of health. And various other aspects related to functional foods. I thank you all for participating in this course. Wish you a Good Luck.

Thank You Very Much.