African Journal of
Pharmacy and Pharmacology

  • Abbreviation: Afr. J. Pharm. Pharmacol.
  • Language: English
  • ISSN: 1996-0816
  • DOI: 10.5897/AJPP
  • Start Year: 2007
  • Published Articles: 2285


Use of functional foods for diabetes prevention in China

Yawen Zeng1*, Xiaoying Pu1, Juan Du1, Shuming Yang1, Tao Yang1 and Ping Jia2
1Biotechnology and Genetic Germplasm Institute, Yunnan Academy of Agricultural Sciences/ Agricultural Biotechnology Key Laboratory of Yunnan Province, Kunming 650205, China. 2Kuming Tiankang Science and Technology Limited Company, Yunnan Kunming 650231, China.
Email: [email protected]

  •  Accepted: 26 April 2012
  •  Published: 22 September 2012


Diabetes is the most important modifiable risk factor for life-threatening diseases. The following conclusions were drawn on the basis of the analysis of different factors: (1) Main reasons for the prevalence of diabetes in China are low dietary fiber, unhealthy life-style, obesity, and genetic factors. (2) All factors that cause diabetes are linked to dietary factors, especially the loss of functional components from brown rice (whole grains) to white rice (wheat flour) especially good rice (wheat flour) for diet is a major factors that cause diabetes. Since the diabetes has become the major public health problem in China strategies aimed at its prevention and treatment are needed. (3) Functional food for dietary uses is the key for diabetes prevention in China, including whole grains foods (brown rice, wheat flour of whole grains, barley, buckwheat, oats and others) as well as functional rice with high resistant starch for dietary purpose. (4) There are a lot of challenges to promote functional foods with whole grains or high resistant starch in China. Our goal is to establish one research center of functional foods with members from the manufacturers, breeding scientists, education, medical and news media, to promote functional foods.


Key words: Diabetes mellitus, functional food, prevention strategies, whole grains.