Impact Of Beetroot Juice On Glycemic Index And Hyperglycemia Control In Fruit And Vegetable-Based Functional Smoothies

This study investigates how different percentages of beetroot juice affect the ability of functional fruit and vegetable smoothies to control hyperglycemia. The glycemic index (GI), the ability to inhibit the α-glucosidase and α-amylase enzymes, and the overall efficacy of four different smoothie formulation; AAA (equal weight of carrot, cucumber, apple, and coconut extract, tagged base), BBB (base plus 2% beetroot juice), CCC (base plus 5% beetroot juice), and DDD (base plus 10% beetroot juice) were assessed. Using glucose as the reference (GI = 100), a glycemic index analysis showed that the smoothies samples GI values dropped as the amount of beetroot juice rose. While AAA had the greatest GI (29.08), DDD had the lowest GI (13.3), suggesting a stronger capacity to control postprandial hyperglycemia. Through the use of enzyme inhibition experiments, DDD was found to have the greatest inhibition of alpha glucosidase (55%) and alpha amylase (34%), underscoring its important ability to decrease blood sugar rises by slowing the digestion and absorption of carbohydrates. In contrast, AAA exhibited the highest levels of enzyme activity in the control of hyperglycemia and the lowest inhibition potential.