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Functional Food Innovation for the Treatment of Metabolic Syndrome
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Author(s): Sufiati Bintanah (Universitas Muhammadiyah Semarang, Indonesia), Yuliana Noor Setiawati Ulvie (Universitas Muhammadiyah Semarang, Indonesia), Hapsari Sulistya Kusuma (Universitas Muhammadiyah Semarang, Indonesia), Firdananda Fikri Jauharany (Universitas Muhammadiyah Semarang, Indonesia)and Hersanti Sulistyaningrum (Universitas Muhammadiyah Semarang, Indonesia)
Copyright: 2023
Pages: 20
Source title:
Food Sustainability, Environmental Awareness, and Adaptation and Mitigation Strategies for Developing Countries
Source Author(s)/Editor(s): Ahmad Ni'matullah Al-Baarri (Universitas Diponegoro, Indonesia)and Diana Nur Afifah (Universitas Diponegoro, Indonesia)
DOI: 10.4018/978-1-6684-5629-3.ch002
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Abstract
Metabolic syndrome (MetS) is a metabolic disorder characterized by central obesity, insulin resistance, hypertension, and hyperlipidemia. MetS is associated with an increase in reactive oxygen species (ROS), triggered by oxidative stress. Oxidative stress occurs when the number of free radicals in the body exceeds its ability to neutralize them, causing cells, tissues, or organs damage, and triggering type 2 diabetes mellitus (DM) and coronary heart disease. One of the ways to manage of MetS is through functional food. Various studies have shown that functional foods contain bioactive components such as dietary fibers (beta-glucans, pectin, inulin), phytosterols, oleic acid, polyunsaturated fatty acids, antioxidant vitamins, phytochemicals such as flavonoids, and bioactive peptides. In addition, functional food processing uses state-of-the-art technology that generates heat through internal transmission energy and does not use high-temperature technology. This minimizes the deterioration of sensory characteristics, nutrients, and functional foods.
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