4th November, Mumbai, India: Reducose, a patented natural functional ingredient was clinically proven to reduce the glycaemic index of the commonly consumed carbohydrates in a clinical trial.
Phynova Group Ltd. conducted the study in healthy Indian volunteers using four carbohydrates that are a commonly found in foods that have a high glycaemic index. Reducose was shown to significantly reduce the GI of sugar and poor-quality starch which has considerable benefit for consumers as over consumption of these carbohydrates are increasingly being associated with obesity and type-2 diabetes.
The results support the use of Reducose as a functional food ingredient in foods with high sucrose and high glycaemic index starches in order to make them healthier for consumers.
About Glycaemic Index
The Glycaemic Index ranking system indicates how quickly a carbohydrate food raises blood glucose. Generally, the more processed a food, the higher its Glycaemic Index. Decreasing the GI of the diet may improve insulin sensitivity and reduce the risk for metabolic diseases such as obesity and type-2 diabetes. Eating a lower-GI diet may also decrease the risk for complications in those previously diagnosed with diabetes1.
Kirpitch, A. R., and M. D. Maryniuk. ‘The 3 R’s Of Glycemic Index: Recommendations, Research, And The Real World’. Clinical Diabetes 29.4 (2011): 155-159. Web