High-Value Utilization of Food Components to Improve Glucose and Lipid Metabolism

The delicate equilibrium of glucose and lipid metabolism plays a crucial role in sustaining fundamental life functions. Imbalances in glycolipid homeostasis can result in a range of metabolic disorders, including obesity, diabetes, and cardiovascular diseases. Drug therapy have limited effectiveness and potential side effects. A growing body of research indicates that maintaining a balanced diet can be a safe and effective approach to regulate glucose and lipid metabolism. One way to enhance diet quality is by incorporating more dietary functional components, such as dietary fibers, resistant starch, and polyphenols, which can regulate physiological functions by activating enzyme activity or other pathways. For example, dietary fibers lower blood glucose levels by inhibiting the digestion and absorption of starch and regulating insulin release. Polyphenols reduce obesity by inhibiting lipogenesis and promoting steatolysis. Numerous bioactive compounds can be found in common foods, especially in the by-products of their processing, such as bran and fruit residues. However, the rate at which these compounds are utilized is still relatively low. Exploring innovative processing technologies to enhance the nutritional value and health benefits of food raw materials is a crucial approach for maximizing their value.The goal of this research topic is to provide the most recent developments and inventions in the enrichment and modification of dietary functional components, as well as their roles in glucose and lipid metabolism. One of the main objectives is to present innovative processing technologies, such as twin-screw extrusion, esterification, and fermentation, and their impact on the structural and physicochemical properties of dietary functional components. Another important aim is to explore the underlying mechanisms of dietary functional components for regulating glycolipid metabolism. This topic can provide effective strategies for the development of functional foods in the field of metabolic syndrome.The research topic invites original studies, as well as review articles, meta-analyses, and comprehensive and systematic reviews on the following topics:● Enrichment Methods: Novel methods for enriching functional components in foods, including polysaccharides, polyphenols, dietary fiber, and resistant starch.●Modification Techniques: Novel methods for modifying functional components to improve their physicochemical properties and biological activities.● Preclinical Research: In vitro and in vivo studies focusing on the effects of dietary functional components (e.g., dietary fibres, resistant starch, polyphenols, and other bioactive compounds) on diseases related to glucose and lipid metabolism. Topic editors: Yongzhu Zhang, Jiayan Zhang, Vijaya Juturu, Shengyang Ji Source: https://www.frontiersin.org/research-topics/76004/high-value-utilization-of-food-components-to-improve-glucose-and-lipid-metabolism