Nutritional Evaluation, Functional Optimization, and Molecular Characterization of Turmeric-Based Dietary Supplement for Glycemic Support

Abstract

Diabetes mellitus is a chronic condition that hinders body’s ability to metabolize blood glucose, affecting millions of individuals worldwide. This global health concern demands the development of effective dietary interventions. The study investigated the development of turmeric-based nutritional supplement to support glucose homeostasis. Five powdered formulations (T₀–T₅) were prepared by adjusting turmeric concentration while maintaining a base of milk solids and functional ingredients including almonds, cashews, cinnamon, black pepper, and stevia. The developed nutritional supplement underwent a series of nutritional and functional analysis including proximate, mineral, antioxidant, phytochemical, texture, color, and sensory analysis along with innovative analytical techniques including molecular docking and predictive modeling. After complete analysis, T3 exhibited optimal nutritional and functional characteristics, including higher protein content (14.8%), antioxidant potential (21.01% inhibition), TPC (173.34 mg GAE/100g), and TFC (22.92 mg RE/100g). As the treatments intensified from T0 to T5, supplement b* values increased from 19.23 ± 1.34 to 68.14 ± 4.77 due to increase in turmeric concentration. Sensory analysis exhibited balanced flavor, aroma, solubility, and overall acceptability in T3. Innovative analytical techniques revealed an effective binding between turmeric and glycemic regulatory proteins (AMPK and PPAR- γ) and indicated a quadratic relationship between turmeric concentration and antioxidant activity (R² = 0.92). The study demonstrates an integrative approach to functional food development and support turmeric-based nutritional supplementation as a promising dietary strategy for blood sugar regulation.