Dataset Information

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study.

ABSTRACT:

Background/objectives

The aim of this study was to evaluate the sensory properties of antioxidant-rich bread made by adding pomegranate peels and their effects on anthropometric measurements and metabolic and oxidative parameters of individuals with type 2 diabetes after consumption.

Subjects/methods

This randomized, double-blind, placebo-controlled study was conducted with 22 individuals aged between 19 and 64 years who had been diagnosed with type 2 diabetes for at least 5 years, used only metformin, did not lose more than 10% of their body weight in the last 6 months, and had a body mass index of ≥ 25.0 kg/m². While the study group (n = 11) consumed bread containing 500 mg pomegranate peel daily for 8 wk, the control group (n = 11) consumed standard bread. Anthropometric measurements and metabolic and oxidative parameters of individuals were evaluated at the beginning and end of the study.

Results

Decreases were detected in the waist circumference, waist/hip and waist/height ratios, body fat percentages, blood pressure, and serum insulin, triglyceride, and total cholesterol levels in the individuals in the treatment group, compared with those in the control group (P < 0.05).

Conclusions

Pomegranate peel consumption by individuals with type 2 diabetes may have positive effects on anthropometric measurements and glycemic and lipid parameters.

SUBMITTER: Ozpak Akkus O

PROVIDER: S-EPMC10375327 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature

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Publications

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study.

Özpak Akkuş Özlem Ö Metin Uğurcan U Çamlık Zeynep Z

Nutrition research and practice 20230224 4

<h4>Background/objectives</h4>The aim of this study was to evaluate the sensory properties of antioxidant-rich bread made by adding pomegranate peels and their effects on anthropometric measurements and metabolic and oxidative parameters of individuals with type 2 diabetes after consumption.<h4>Subjects/methods</h4>This randomized, double-blind, placebo-controlled study was conducted with 22 individuals aged between 19 and 64 years who had been diagnosed with type 2 diabetes for at least 5 years ...[more]

PMID: 37529273

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Project description:Pomegranate peel powder is used as a functional ingredient in the development of nutritional bars. Pomegranate (Punica granatum) is well known fruit belongs to punicaceae family having multiple health benefits, not only limited to its edible parts but also in its non-edible parts mostly the peel. Fruit wastes are rich source of nutrients, and can be used for the development of functional food products. Pomegranate peel is considered to be beneficial due to its functional and therapeutic properties as it is a source of many biological active components like polyphenols, tannins and flavonoids. Nutrient rich and ready-made foods are the demand of everyone due to their easy availability and cost effectiveness. Among the confectionary products, bars are liked by individuals of different age groups. Hence, nutritional properties of bars can be enhanced by using pomegranate peel powder. The current study was designed to develop bars enriched with pomegranate peel powder as a basic ingredient. Pomegranate peel powder is prepared and analyzed for proximate, mineral, total phenolic content, total flavonoid content and anti-oxidant potential (DPPH). By using pomegranate peel powder, oats and jaggery, bars were prepared. In this research, five treatments T0 (0% pomegranate peel powder and 100% oats). T1 (5% pomegranate peel powder and 95% oats), T2 (10% pomegranate peel powder and 90% oats), T3 (15% pomegranate peel powder and 85% oats) and T4 (20% pomegranate peel powder and 80% oats) were used. The developed product is analyzed for proximate, mineral, total flavonoid contents, total phenolic content and anti-oxidant potential (DPPH). Proximate analysis of bars revealed that moisture, protein, fat, fiber, ash and nitrogen free extract ranges from T0 to T4 (13.38±1.21 to 11.32±1.15, 9.56±0.92 to 8.32±1.14, 9.05±1.21 to 7.93±1.08, 5.23±0.82 to 16.89±0.64, 2.05±0.87 to 2.92±1.25 and 62.51±0.85 to 52.62±0.93 respectively. Phytochemical analysis of bars enriched with pomegranate peel powder revealed that total phenolic content, total flavonoid content and antioxidant potential of bars ranges from T0 to T4 (142.74±0.65 to 211.79±0.63 mg GAE/100g, 129.16±0.64 to 192±0.53 mg QE/100g and 41.35±0.82 to 64.57±0.69%) respectively. Mineral analysis of bars enriched with pomegranate peel powder revealed that calcium, Phosphorus, Potassium, Iron, Magnesium content ranged from T0 to T4 (25.42±0.63 to 31.06±0.58, 51.00±1.01 to 45.05±1.09, 59.46±1.13 to 79.15±0.28, 1.32±1.20 to 1.95±0.83 and 54.17±0.88±0.58 to 57.36±0.68 mg/100g respectively). Sensory evaluation is done for color, aroma, taste, texture overall acceptability. T3 got maximum score. Then, the data obtained were evaluated by CRD design. On the basis of results revealed that treatment T3 with 15% pomegranate peel powder was overall highly acceptable.

Project description:Background and aimVisceral fat (VF) was proved to be a more precise predictor of atherosclerotic cardiovascular disease (ASCVD) risk in individuals with type 2 diabetes mellitus (T2DM) than body mass index (BMI) itself. Even when the BMI was normal, visceral fat area (VFA) ≥ 90 cm² could raise the ten-year risk of developing ASCVD. Therefore, it was worth evaluating the association of influencing factors with high VF in non-obese T2DM individuals.MethodsThis study enrolled 1,409 T2DM participants with T2DM, of whom 538 had a normal BMI. Based on VFA, these subjects were divided into two groups: VF (+) (VFA ≥ 90cm2) (n = 110) and VF (-) (VFA < 90cm2) (n = 428). The measurement of VFA was conducted using an Omron VF measuring device. Anthropometric and metabolic parameters were detected. Novel insulin resistance indices, such as lipid accumulation product (LAP) was calculated. Factors associated with VF were screened using univariate analysis, multifactorial binary logistic regression models and chi-squared automatic interaction detector decision tree model.ResultsThe VF (+) OB (-) (BMI ≤ 23.9 kg/m2) prevalence were 7.8% in T2DM subjects (n = 1,409) and 20.4% in T2DM subjects with normal BMI (n = 538), respectively. In T2DM subjects with normal BMI, the logistic regression model suggested that neck circumference (NC) had an odds ratio (OR) of 1.891 (95% CI: 1.165-3.069, P = 0.010). The OR for VF gradually increased from the 1st to the 4th in LAP quartile (P < 0.05). LAP emerged as the root node, followed by NC in the decision tree model. Receiver operating characteristic curve (ROC) analysis demonstrated that the area under the curve (AUC) for NC in predicting high VF levels was 0.640 for males and 0.682 for females. Optimal NC cut-off points were 37.75 cm for males and 34.75 cm for females, respectively. Additionally, the AUC values of LAP in predicting high VF levels were 0.745 for males and 0.772 for females, with optimal LAP cut-off points of 22.64 and 26.45 for males and females, respectively.ConclusionThis study identified NC and LAP can be considered predictors of high VF in T2DM subjects with normal BMI.

Dataset Information

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study.

Background/objectives

Subjects/methods

Results

Conclusions

Publications

The effects of pomegranate peel added bread on anthropometric measurements, metabolic and oxidative parameters in individuals with type 2 diabetes: a double-blind, randomized, placebo-controlled study.

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