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Grains as Functional Food Link to Diabetic Disease: A Bibliometric Review

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  • Fauzan Azima

    (Department of Agricultural Technology, Andalas University)

  • Yasmin Azzahra

    (Department of Agricultural Technology, Andalas University)

  • Tuty Anggraini

    (Department of Agricultural Technology, Andalas University)

Abstract

Research related to grains and legumes has been widely conducted and scientifically proven to inhibit certain diseases. However, no studies or articles combine and review the relationship of grains to diabetes bibliographically. This article aims to link and identify grain and legume components to diabetic disease. This study obtained a database from ScienceDirect of 1,025 articles published between 2014 and 2024 that were processed bibliometric ally using the VOS viewer application. Visualization data showed diagrams of networks with 125 items, 7 clusters, and a total link strength of 3.046, with ‘diabetes’ makes up the largest cluster. Grain as a functional food for diabetes is linked to its active components and associations with biopeptides, prebiotics, and diabetic complications, which have become a trend in food research. This information can be utilized for functional food product development to decrease risk of diabetes disease.

Suggested Citation

  • Fauzan Azima & Yasmin Azzahra & Tuty Anggraini, 2024. "Grains as Functional Food Link to Diabetic Disease: A Bibliometric Review," International Journal of Research and Scientific Innovation, International Journal of Research and Scientific Innovation (IJRSI), vol. 11(7), pages 495-502, July.
    • Handle: RePEc:bjc:journl:v:11:y:2024:i:7:p:495-502
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