Formulation and Characterization of Polyphenol-Rich Functional Porridge: A Preliminary Pilot Randomized Trial in Patients with Helicobacter Pylori-Associated Peptic Ulcer Disease
DOI:
https://doi.org/10.70851/jfines.2026.3(3).304.326Keywords:
Peptic ulcer disease, Helicobacter pylori, functional porridge, polyphenols, pomegranate peel powder, clove powder, antiulcerogenic, gut health, nutraceuticalAbstract
Peptic Ulcer Disease (PUD) continues to be a significant global gastrointestinal concern, being mainly caused by Helicobacter pylori infection as well as diet and lifestyle-related factors. Although proton pump inhibitors and antibiotic-based eradication regimens constitute the current standard therapeutic approach, their prolonged use can bring about undesirable outcomes, antibiotic resistance, and poor patient compliance. These necessitate the exploration of effective functional dietary strategies as complementary interventions. This present study aimed to formulate and characterize a polyphenol-rich functional porridge enriched with pomegranate peel powder and clove powder, and to evaluate its chemical composition, phytochemical profile, antioxidant activity, color characteristics, sensory screening, and a preliminary pilot assessment. Proximate analysis revealed a marked (p < 0.05) enhancement in fiber and ash content the optimized formulation than in the control. Phytochemical analysis showed higher levels of total phenolics and flavonoids, along with increased DPPH radical-scavenging activity, indicating strong antioxidant potential. Sensory evaluation identified formulation T5 (92:5:3) as the most optimal. A preliminary controlled pilot intervention involving f sixteen participants in four small pilot groups (n = 4): healthy controls (G0), diseased controls (G1), subjects receiving functional porridge (G2), and a marketed porridge (G3) was carried out at a dosage of 100 g/day for 30 days. Notably, H. pylori positivity decreased from 4/4 to 1/4 subjects in G2 g, compared with 4/4 to 3/4 subjects in G3, alongside improved hepatic enzyme profiles. These preliminary findings underscore that formulated porridge possesses significant functional dietary adjunct in PUD management, primarily attributed to its bioactive constituents, particularly polyphenols, tannins, and eugenol.
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