SUPPRESSION OF GLYCATION ACTIVITY AND OXIDATIVE STRESS IN DIABETES MELLITUS- A NUTRITIONAL ASSESSMENT

Abstract

Nutrition/Diet remains a key player in Diabetes Mellitus prevention and management, and rightly so, healthy eating proves to be a essential factor in prevention of complications. Cereals that are edible to eat by Indian people and showing antioxidant and antiglycation activity which can be helpful in decreasing glucose levels. Different sources of methods are used to check the activity of free radicals, their oxidative stress, antiglycation property and phenolic content. Phenolic content excellently shown by the oat meal and pigmented rice bran as well as antioxidant capacity by barley, determined by 3-ethylbenzothiazoline-6-sulphonic acid (ABTS). About minerals zinc, copper, potassium, calcium are analyzed by inductively couple plasma atomic emission spectrometry and these are present in most concentrated form in barley. Unsaturated lipids (oleic acid and linoleic acid) are 76% more in sorghum than in rye. Scavenging activity is weaker in ready to eat whole cereal where as in oat meal showed higher capacity to do scavenging activity. Barley have a lower fat content than sorghum and millet. Rye and Barley is a great source of soluble dietary fibre and higher levels of insoluble dietary fibre are present in barley and sorghum than millet and rye. Beta-glucan is the great source in barley; about 22% compositions of pentosan, lignin and resistance starch. Keywords: ABTS, glucan, spectrometry, antiglycation, oxidative stress