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Vol. 12, Special Issue 10 (2023)

Antidiabetic potential of apple pomace

Author(s):
Soumya Singh and Dr. Komal Chauhan
Abstract:
Waste management in the field of food sector is of utmost importance, since the amount is growing at an alarming rate. United States Food and Agriculture Organisation (UNFAO) reports that about 1.3 billion tonnes of food is wasted every year. Fruit and vegetable waste has immense potential in terms of valuable compounds in the form of dietary fiber, polyphenols and other phytochemicals. One such commodity is apple pomace, which is rich in health promoting constituents such as pectin, phlorizin, quercetin, chlorogenic acid etc. These constituents contribute towards treating diabetes and its associated complications such as diabetic peripheral neuropathy (DPN), extended injury restoration (EIR), depression and high blood pressure. Several fortified products have been developed using apple pomace which have the ability to treat diabetes. Some of them are fortified breads, cookies, yoghurt and noodles. All of these developed products can treat diabetes mainly because of their good phlorizin and dietary fiber content, along with rich overall antioxidant profile.
Pages: 11-13  |  193 Views  93 Downloads
How to cite this article:
Soumya Singh and Dr. Komal Chauhan. Antidiabetic potential of apple pomace. The Pharma Innovation Journal. 2023; 12(10S): 11-13.
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