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Functional food processing technology on antidiabetic potential of bitter melon (Momordica charantia Linnaeus)


Journal of Nutritional Health & Food Engineering
Sumadhuri Pamarthi, Ruplal Choudhary

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Abstract

Bitter melon (Momordica charantia Linnaeus) also known as bitter gourd, karela, and bitter squash is a cucurbit vegetable vine with a pantropical distribution. Primarily native to Asia but now widely cultivated throughout the world. For years it is used as a traditional remedy for the cure of diabetes, and its fruits are eaten as a vegetable. Reversal from the prediabetic stage using health-promoting foods such as Bitter Melon (BM) could be one solution towards effective diabetes management. Several BM phytochemicals that demonstrated varied biological activities including antihyperglycemic and antidiabetic effects are reported. Application of food technology is likely to aid both in retaining and reaping the potential health benefits of this food nutraceutical via varied processing techniques that otherwise are lost before (or) upon consumption. However, given the enormous, yet discrete existing literature reports on the valued qualities of BM, the review of processed BM on its antidiabetic potential is relatively a new topic to be explored. This review addresses the studies that have applied food processing technology on BM and those that measured such processing effects on its antidiabetic potential, intended to deliver the complete overview exploring the efficacy and safety of processed BM to reap health benefits.

Keywords

: bitter melon, functional foods, functional food processing technology, food nutraceutical, prediabetes, diabetes type 2

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