Betulin from birch bark may be added to cereals, cheeses and yogurts to combat type 2 diabetes, says UrFU researchers
Researchers from Ural Federal University have proposed incorporating betulin, a compound found in birch bark with potential antidiabetic properties, into everyday foods such as cereals, cheeses, and yogurts. The idea is to create functional foods that could help prevent the onset of type 2 diabetes. This plan was discussed with socialbites.ca by representatives of the Ministry of Education and Science of the Russian Federation.
To explore betulin’s antidiabetic effects, the UrFU team carried out experiments with laboratory rodents. The researchers observed that betulin reduced oxidative stress in a dose-dependent manner, lowered blood glucose levels, and lessened diabetogenic responses overall. They noted that betulin is relatively widespread and could be produced at an economical scale. These observations were shared by Irina Danilova, head of the Department of Medical Biochemistry and Biophysics at UrFU, in an interview with socialbites.ca.
Global data from the International Diabetes Federation indicate that the current global burden of type 2 diabetes among adults stands around 10 percent and is on an upward trajectory year after year. In light of rising incidence, scientists emphasize the importance of exploring new preventive strategies, with betulin highlighted as a promising candidate in this context.
According to researchers from the Laboratory of Advanced Materials and Green Methods at UrFU, betulin could be used to prepare extracts or integrated into functional foods such as cereals, yogurts, and cheeses. The aim is to curb increases in blood glucose levels, a key concern in managing glycemia. Elena Kovaleva, a leading researcher at the laboratory, described these possibilities to socialbites.ca and UrFU’s biotechnology department, noting the potential for consumer-friendly products that could contribute to diabetes prevention [Attribution UrFU].
As the research progresses, experts acknowledge that any practical application will require careful assessment of safety, efficacy, and regulatory considerations before betulin-enriched foods reach the market [Attribution UrFU].
Additionally, the conversation around diabetes prevention continues to grow, with scientists around the world seeking dietary and therapeutic strategies that can be implemented in daily life. The UrFU team emphasizes the potential of betulin as part of a broader approach to reducing risk factors for type 2 diabetes, while recognizing the need for further clinical data to confirm benefits in humans [Attribution UrFU].
How new discoveries translate from the lab to everyday diets remains a topic of ongoing study and discussion among researchers, health professionals, and policy makers as they work toward practical, scalable solutions for diabetes prevention [Attribution UrFU].