BSK3503 FUNCTIONAL FOOD

ASSIGNMENT 1
No Name ID No
1 FARAH SYAZWANI BINTI MOHD NOR SA19003
2 TG. NUR AMALIA BINTI T. WOOK MAHMOOD SA19004
3 WAN NUR AFIQAH BT WAN MOHAMAD ZAHARI SA19008

Content Marks

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Comments
Based on the journal article

1. Suggest ONE (1) functional food and state its type of functional food.

- Functional food: Barley

- Type of functional food: Conventional food

2. Describe its beneficial effects on human health.

- The reduction of total cholesterol level in human body that might reduce
cardiovascular disease generally caused by the consumption of specific dose of
barley β-glucans which is 3 g per day as key element for the hypochelesterolemic
effect of β-glucans.
- Barley insoluble fibre that include cellulose, some hemicellulose and lignin which
are the group of fibre that re less fermentable and generally used as faecal bulking
agent to improve bowel function
- The lower on insulin level and postprandial blood glucose in whole grain barley and
extracted barley β-glucans might reduce the risk of diabetes
- The two barley fibre treatments improved liver function in which the serum levels
of alanine aminotransferase (ALT) were lowered by BSF- and BIF treatments,
while those of total protein and albumin were increased.
- BIF and BSF showed a hypolipideamic effect in triglycerides and LDL-C which
might reduce body weight

3. Discuss how this functional food affect blood glucose level.

- Whole grain barley is very high in dietary fibre that mainly composed by various
carbohydrates, which is resistant to mammalian digestion and absorption but can be
utilized by microbes such as gut microbiota.
- The carbohydrates in barley are gradually absorbed and converted into glucose in
the bloodstream, which helps to maintain energy and cellular function without
rapidly raising blood glucose levels.
- Soluble fibre used in blood glucose management for barley is β-glucans, which have
a high viscosity and are capable of forming gel, and thus may reduce nutrient
absorption rate in the small intestine and be highly fermented by gut microbiota in
the colon.