Blueberries, and berries in general, are among foods labeled as “diabetes superfoods” by the American Association of Diabetes. Food science researchers at the University of Illinois have found that fermenting berries may improve their antidiabetic potential even more.
Recent research at the U of I includes the development of an alcohol-free blueberry-blackberry “wine” that those suffering from diabetes—who typically must avoid alcohol—can enjoy, while potentially reducing the effects of Type 2 diabetes.
“Unfortunately the number of people with diabetes is increasing astronomically around the world,” said Elvira de Mejia, a food chemist in the Department of Food Science and Human Nutrition at U of I. “There are 100 million people around the world who have diabetes and that is increasing, without counting the ones who may be pre-diabetic and not know it.”
Previous research has shown that dietary blueberries may play a role in reducing hyperglycemia in obese mice, therefore de Mejia and colleagues wanted to determine if a fermented, dealcoholized blueberry-blackberry beverage would enhance the potential of the phenolic compounds in the berries that are responsible for reducing diabetic markers.
A new study shows that the fermented berry beverage did reduce the development of obesity and blood glucose levels in mice on a high-fat diet.
The researchers had already determined that the berries, when fermented at low temperatures, resulted in an improved and higher concentration of anthocyanins. Anthocyanins, found in the pigments of fruits such as blueberries, grapes, and apples, have been shown to promote insulin sensitivity, decrease blood glucose levels in the blood, and enhance insulin secretion.