Ragi is good for diabetics

Influence of polyphenols on iron uptake in fingergrass

detailed description

Finger millet (Eleusine coracana), better known as Ragi, is a type of millet plant grown in India, including other countries, particularly East Africa. Ragi was perceived as a potential & quot; super grain & quot; by the United States National Academies as one of the most nutritious of all major grains. From a nutritional point of view, finger millet is considerably rich in minerals and its micronutrient density is higher than that of the world's major cereal grains: rice and wheat.

Millet (ragi or finger millet and jowar or sorghum) was consumed by 59% of the rural population and 28% of the rural urban population in Karnataka. Ragi consumption was mainly observed in southern Karnataka. 27% of the rural population and 17% of the urban population report consumption.

Ragi is the richest source of calcium among cereals with up to 10 times more calcium than brown rice, wheat or corn and three times as much as milk. It's also high in iron and fiber, making this crop more nutritious compared to other most commonly used grains. Finger millet is fortified with the essential amino acids such as lysine and methionine important for human health and growth, but is absent in most other plant foods.In addition, it also contains useful amounts of the two polyunsaturated fatty acids, linoleic acid and α-linolenic acid, which are metabolized Products the normal development of the central nervous system. Despite the well-documented health benefits of finger millet, limited advances have been made in relation to its nutraceutical uses in functional foods. While it may have been underutilized by the general population due to either ignorance or concern, its immense potential for nutritional enhancement and therapeutic properties by acting as a functional food cannot be ignored.

Ragi also contains various anti-nutrients such as phytates and polyphenols, and it is known to have an inhibitory effect on iron absorption. On an average white finger millet contains 0.04-0.09% polyphenols and brown varieties have 0.08-3.47%. It was found that proto-catechic acid (45.0 mg / 100 g) is the most important free phenolic acid in Ragi.A further investigation of the total phenolic compounds in finger millet revealed a benzoic acid content of 85% acid derivatives (gallic acid, protocatechic acid, p-hydroxybenzoic acid, Vanillic acid, syringic acid), while the rest of the fraction were either cinnamic acid derivatives (ferulic acid), acid, trans-cinnamic acid, p-coumaric acid, caffeic acid, sinapic acid) or flavonoids (quercetin, proanthocyanidins such as condensed tannins). Among bound phenlo acids, ferulic acid and p-coumaric acid are the main fractions and account for 64-96 and 50-99% of the total ferulic acid and p-coumaric acid content of finger millet grains.

The dark variety of Ragi is the most commonly consumed variety. The white ragi is the lower consumed type. The contents of polyphenols, which inhibit the absorption of iron, are ten times lower in the white ragi compared to the dark ragi. Hence, it is important to evaluate the degree of inhibition of the polyphenols on iron absorption. This information would be beneficial in policymaking and promoting the cultivation of the type of ragi that could be most effective for consumers

The duration of the study is 26 days from the first day of the first meal to the last blood sample. For each appointment, the participants spend about 30 minutes in the Human Nutrition Laboratory at ETH Zurich between 7 and 9 a.m. for breakfast, a meal consisting of pancakes from the Ragi. The white ragi meal and the black ragi meal are extrinsically labeled with isotopes 57 Fe and 58 Fe, respectively. The participants consumed the Ragi meal as breakfast. The first type of Ragi meal is given for 5 consecutive days. They have a two-day weekend break (during which they resume their normal eating habits). They then consume the second test meal as breakfast for another five consecutive days. So there are a total of 10 meals. The breakfast meal is consumed between 7 and 9 a.m. together with a glass of 300 ml mineral water. You have to wait another 3 hours before you can consume anything. The process persists The same applies to all days. Participants are always asked to fast the day before their arrival for feeding, i.e. no food intake after 8 p.m. and no drinks after midnight the evening before. On the day of screening, day 1 and at the endpoint day 26 of the study, blood samples are collected after an overnight fast for determination of Hb, PF, CRP and isotope ratios.