Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Characteristics of Pinitol as a Functional Food Biomaterial

건강기능성 식품소재로서 pinitol의 특성

  • Son, Min-Sik (Devision of Life and Food Science, and Nano-science and Technology, Graduate School, Kyungpook National University) ;
  • Seo, Myung-Seon (SongKwangMaeWon Company, Ltd.) ;
  • Lee, Sang-Han (Devision of Life and Food Science, and Nano-science and Technology, Graduate School, Kyungpook National University)
  • 손민식 (경북대학교 생명식품공학부 및 대학원 나노과학기술과) ;
  • 서명선 (송광매원) ;
  • 이상한 (경북대학교 생명식품공학부 및 대학원 나노과학기술과)
  • Published : 2009.01.30
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Abstract

D-pinitol, another chemical structure of 3-O-methyl-D-chiro-inositol, is an important insulin-sensitizer. The purpose of this review is to examine the characteristics of pinitol and other analogs as functional food biomaterials which were well known to reduce blood glucose levels. Pinitol can be converted to chiro-inositol in normal humans, while diabetic patients can not use the molecule, resulting in exhibiting low level of chiro-inositol in their urine. Recently, it is reported that pinitol can trigger phospholipase C/D, thus the rate of glucose metabolism accelerates to use as fuel for human body. To not only reduce insulin resistance of diabetic patients, but also alleviate the symptoms of diabetes, obesity, and muscle contraction, pinitol and its dietary supplementation is needed.

Keywords

References

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