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HomeHidden Treasure of FoodHow the Novel Polypeptide in Bitter Gourd Controls Sweet Sugar in Blood...

How the Novel Polypeptide in Bitter Gourd Controls Sweet Sugar in Blood and Delays Diabetes Type 3

An early study on diabetic cataracts showed that consumption of bitter gourd extract slowed cataract formation. In another study, it was demonstrated that oral intake of bitter gourd juice led to the secretion of insulin from pancreatic β cells. Some subsequent studies based on the effect of bitter gourd extract on pancreatic β cells and fasting blood glucose levels in patients with type 1 and type 2 diabetes supported stimulation of insulin secretion from the pancreas and elicitation of glucose uptake in the liver

One of the main compounds isolated from bitter gourd and found responsible for the glucose level control is polypeptide-P. This peptide acts like insulin, binds to the insulin receptor, and may thus be used in replacement of human insulin to treat patients with type 1 diabetes. Besides peptide-p, other Blood glucose regulating compounds found in bitter gourd are charantin (a mixture of saponins), vicine, and momordin. 

Many companies have been processing bitter gourd to prepare capsules or tablets that are being sold under various brand names in many countries.

The moderate consumption of bitter gourd can help in the control of type 1, type 2 diabetes and could also delay the development of Alzheimer disease. Due to the strong association between type 2 diabetes and Alzheimer disease, the latter is now referred to as type 3 diabetes, which selectively involves the brain but has characteristic features identical to type 1 and type 2 diabetes. Due to increasing rates of Alzheimer disease and its association with diabetes types 1 and 2, it is important to find a treatment that could delay the progression of type 2 to Alzheimer disease. Bitter gourd offers a safe, effective, and affordable way to control blood sugar naturally.

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  • Dr. Shahina Naz

    Dr. Shahina Naz is a former university professor, accomplished food scientist, technologist, and nutritionist with a Ph.D. in Food Science and Technology from University of Karachi (Pakistan). She completed postdoctoral fellowships at the University of Leeds (UK) and Oregon State University (USA).
    She has pioneered academic programs, published extensively in top scientific journals, and authored books and accessible health & nutrition articles for magazines, newspapers, and digital platforms. Known for translating complex science into practical insights, Dr. Naz is a respected voice in nutrition, food safety, and public health communication. LinkedIn

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