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All Journal International Journal of Food Sciences and Nutrition Innovations
Hermawan, Natasya
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Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Utilization of Butterfly Pea (Clitoria ternatea) Plant in Rice to Lower Glucose Levels Louise, Jocelyn; Kaharso, Victor Christian; Hermawan, Natasya; Tristanto, Nerissa Arviana
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 1 (2025): International Journal of Food Sciences and Nutrition Innovations (June)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i1.8

Abstract

Background of study: The increasing prevalence of diabetes and other glucose-related metabolic disorders has sparked a growing interest in functional foods that can help regulate blood sugar levels. Among staple foods, rice plays a crucial role in the diets of billions of people, particularly in Asia. However, white rice has a GI, contributing to rapid spikes in blood glucose levels after consumption. This presents a health challenge for individuals at risk of or currently managing diabetes. Recent studies suggest that anthocyanins from butterfly pea may inhibit enzymes involved in carbohydrate digestion (e.g., α-amylase and α-glucosidase), thereby slowing glucose absorption in the bloodstream. Additionally, incorporating butterfly pea extracts or powders into rice may not only reduce its GI but also enhance its nutritional value and sensory appeal, offering both functional and aesthetic benefits. Aims and scope of paper: The primary aim of this paper is to investigate the potential of butterfly pea as a natural functional ingredient in rice-based products to reduce postprandial blood glucose levels. Specifically, the study seeks to evaluate the effects of incorporating butterfly pea extracts or powders into rice formulations on glycemic response, nutritional content, and overall product acceptability. This paper focuses on the functional food application of Butterfly Pea in rice, with an emphasis on reducing glycemic impact. It encompasses phytochemical analysis, food formulation, nutritional evaluation, and potential health benefits. Methods: This review aims to evaluate and compile scientific evidence to substantiate the functional claims associated with butterfly pea. Therefore, it is crucial to systematically gather and analyze research findings that explore its functional properties based on empirical scientific investigations. Result: We reviewed the existing literature related the butterfly pea. Several studies reported that butterfly pea has numerous functional properties, such as inhibitory activity against α-amylase and α-glucosidase enzymes. Conclusion: The incorporation of Butterfly Pea into rice formulations presents a promising strategy for developing functional foods with a reduced glycemic impact. The study demonstrated that butterfly pea is rich in bioactive compounds particularly anthocyanins and flavonoids that contribute to its inhibitory effects on carbohydrate-digesting enzymes and its potential to lower postprandial glucose levels.
A Review: Benefit of Pereskia bleo (Kunth) DC Leaves Hermawan, Natasya; Odelia, Sephira; Angereni, Lisa; Castro, Leonid Fornaris
International Journal of Food Sciences and Nutrition Innovations Vol. 1 No. 2 (2025): International Journal of Food Sciences and Nutrition Innovations (December)
Publisher : CV. Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijfsni.v1i2.103

Abstract

Background of study: Pereskia bleo (Kunth) DC, commonly known as Daun tujuh jarum, is a leafy cactus traditionally used in South America, Southeast Asia, and other tropical regions for treating various ailments, including cancer, diabetes, hypertension, ulcers, inflammation, and rheumatism. Its leaves are commonly consumed raw, boiled, or prepared as tea and juice. In recent years, scientific interest in P. bleo has increased due to its rich antioxidant content, diverse phytochemicals, and promising therapeutic potential. Studies have identified proteins, essential amino acids, flavonoids, alkaloids, sterols, and phenolic compounds that may contribute to its health benefits.Aims and scope of paper: This review aims to summarize the traditional uses, nutritional value, phytochemical composition, and pharmacological activities of Pereskia bleo leaves, with particular emphasis on their antioxidant and medicinal properties. Applications in food, health, and traditional medicine are discussed, along with potential safety concerns.Methods: A literature-based approach was employed, drawing on ethnopharmacological surveys, phytochemical investigations, and pharmacological studies to evaluate the properties and biological effects of the plant.Result: The findings indicate that P. bleo leaves possess antioxidant, anticancer, antimicrobial, and anti-inflammatory activities. Several studies report strong cytotoxic effects against cancer cell lines, high nutritional value, and low toxicity in animal models, with only mild adverse effects documented in humans.Conclusion: Pereskia bleo demonstrates considerable potential as a natural antioxidant, antimicrobial, and anticancer agent. Although generally considered safe, its use should be approached with caution due to possible herb–drug interactions, and further clinical studies are required to confirm its efficacy and safety
Co-Authors Angereni, Lisa Castro, Leonid Fornaris Kaharso, Victor Christian Louise, Jocelyn Odelia, Sephira Tristanto, Nerissa Arviana