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A Review of Polyphenol-Starch Interaction on Human Digestive Enzymes, Glycemic Index, Antioxidant Properties, Physico-Chemical Properties, and Food Product Quality

Abstract

The effect of nourishment on human well-being has upgraded with much noticeable quality on dietary carbohydrates from long periods. The majority of the human diet is made up of cereal starch, which contains a considerable quantity of easily digestible starch. Due to the quick release of glucose in the blood, consumption of such starchy meals increases the risk of metabolic disorders, cancer, cardiovascular disease, low grade inflammation, and cognitive impairments in humans, as well as lowering comfort levels. As a result, scientists are working to reduce the glycemic index of starchy meals to suit the needs of health conscious consumers. The purpose of this study was to determine the impact of polyphenol-starch interaction on human digestive enzymes, glycemic index, antioxidant properties, physico-chemical properties, and food product quality. The majority of researchers have found that starch and polyphenol interactions in foods improve health by suppressing digestive enzymes, increasing bread hardness and decreasing bread volume, increasing peak viscosity, and reducing starch retrogradation. Because bread digests quickly, people want to eat more than their bodies require compensating for their hunger. Overeating bread increases the chance of becoming overweight, obese, and developing illnesses like type 2 diabetes. Inhibition of digestive enzymes by plant derived enzyme inhibitors is one of the most effective and promising treatments for these disorders and type II diabetes. Many researchers have examined the relevance of plant based enzyme inhibitors for diabetes control in the recent past.

Haamid Mujtabaa, Bhanwar Lal Jat, Adil Gani

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