May 09, 2014 - Blogs
New research has uncovered a new possibility in diabetes management—grape skin extract.
Preliminary studies by researchers at Wayne State University have demonstrated that grape skin extract (GSE) exerts a novel inhibitory activity on hyperglycemia, which could be developed and used to aid in diabetes management.
Researchers will continue their look into the ingredient, via a recently funded study by the National Center for Complementary and Alternative Medicine of the National Institutes of Health. This $2.1 million transitional study will provide insights into the novel inhibitory action of GSE on postprandial hyperglycemia and will also provide preclinical data in support of the biological effectiveness and safety of GSE and its components in potential prevention and treatment of type 2 diabetes.
“It is hopeful that our research may eventually lead to the successful development of a safe, targeted nutritional intervention to support diabetes prevention and treatment," said Kequan Zhou, Ph.D., assistant professor of food and nutrition science in the College of Liberal Arts and Sciences, and lead investigator. “Our study will provide important pre-clinical data regarding the anti-diabetic mechanisms, biological efficacy and safety of GSE that should facilitate eventual translation into future clinical studies to assess GSE and its components as a safe, low-cost and evidence-based nutritional intervention for diabetes."
The diabetes rate in the United States nearly doubled in the past 10 years. Approximately 26 million Americans are now classified as diabetic, stressing an urgent need for safe and effective complementary strategies to enhance the existing conventional treatment for diabetes. The need to address diabetes is accompanied by the need to address obesity, which is another pressing health concern. Food Product Design’s Boardroom Journal, “Thinking Big: Chipping Away at Obesity," dives into the obesity issue, uncovering how the food, beverage and restaurant industries can help Americans thrive.
New research has uncovered a new possibility in diabetes management—grape skin extract.
Preliminary studies by researchers at Wayne State University have demonstrated that grape skin extract (GSE) exerts a novel inhibitory activity on hyperglycemia, which could be developed and used to aid in diabetes management.
Researchers will continue their look into the ingredient, via a recently funded study by the National Center for Complementary and Alternative Medicine of the National Institutes of Health. This $2.1 million transitional study will provide insights into the novel inhibitory action of GSE on postprandial hyperglycemia and will also provide preclinical data in support of the biological effectiveness and safety of GSE and its components in potential prevention and treatment of type 2 diabetes.
“It is hopeful that our research may eventually lead to the successful development of a safe, targeted nutritional intervention to support diabetes prevention and treatment," said Kequan Zhou, Ph.D., assistant professor of food and nutrition science in the College of Liberal Arts and Sciences, and lead investigator. “Our study will provide important pre-clinical data regarding the anti-diabetic mechanisms, biological efficacy and safety of GSE that should facilitate eventual translation into future clinical studies to assess GSE and its components as a safe, low-cost and evidence-based nutritional intervention for diabetes."
The diabetes rate in the United States nearly doubled in the past 10 years. Approximately 26 million Americans are now classified as diabetic, stressing an urgent need for safe and effective complementary strategies to enhance the existing conventional treatment for diabetes. The need to address diabetes is accompanied by the need to address obesity, which is another pressing health concern. Food Product Design’s Boardroom Journal, “Thinking Big: Chipping Away at Obesity," dives into the obesity issue, uncovering how the food, beverage and restaurant industries can help Americans thrive.
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