Effect of Different Processing Methods on the Millet Polyphenols and Their Anti-diabetic Potential.

Han Wang,Qun Shen,Yong Xue,Xianmin Diao,Dianzhi Hou,Xuehao Yang,Qingyu Zhao,Shuqun Bai,Yongxia Fu

doi:10.3389/fnut.2022.780499

Abstract

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.

Highlights

INTRODUCTIONVarious drugs are used to manage diabetes, including biguanides, α-glucosidase inhibitors, and thiazolidinediones
Type 2 diabetes (T2D) is one of the most common metabolic diseases
Part of the hypoglycemic effect of polyphenols is due to their inhibitory activity toward α-amylase and α-glucosidase during enzymatic hydrolysis of complex carbohydrates, delaying the absorption of glucose and reducing the spike in postprandial blood glucose characteristic of T2D [4,5,6]

Summary

INTRODUCTION

Various drugs are used to manage diabetes, including biguanides, α-glucosidase inhibitors, and thiazolidinediones. Long-term use of anti-diabetic drugs can induce side effects such as organ dysfunction and gastrointestinal problems [1, 2]. Many kinds of cereals have shown beneficial effects on diabetes likely due to the presence of polyphenols. These compounds are a highly heterogeneous group [3]. Millet consumption can be beneficial because these polyphenols have hypoglycemic effects. We reviewed the latest research progress on the effect of different processing methods on millet polyphenols and their anti-diabetes potential

Processing Methods Affect Millet Polyphenols

Findings

CONCLUSION