Design of low glycemic response foods using polyphenols from seaweed

Abstract

Several aspects of foods affect starch digestion and glycemic response, including food’s physical/chemical structure and the presence of anti-enzymatic compounds. The complex relationship between food properties, metabolism and diseases implies that designing foods with a consistent lower glycemic response turn challenging. Edible seaweeds are rich in several bioactive compounds -particularly polyphenols-, which can be used to develop new low glycemic response foods. This paper reviews what is known about functional ingredients found in seaweeds that may help to design lower glycemic response foods through mainly the inhibition of digestive enzymes related with the breakdown of glycemic carbohydrates. A global viewpoint is exposed, covering aspects related with seaweed’s polyphenols composition and application of such compounds to design new products.

Keywords

• Seaweeds
• Anti-enzymatic compound
• Polyphenols
• Glycemic response
• Functional food