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Natural plant pigment makes for diabetic-friendly bread

by • February 26, 2016 • No Comments

Good for news for folks with diabetes, and it is actually edible, too. Scientists at the National University of Singapore have made a bread with anthocyanin, a plant pigment that assists slow digestion, that assists the body store glucose levels in the blood under control. The team hopes it can assist pave the way for a new market of healthier food products for folks who have to manage their diabetes.

The team, led by Professor Zhou Weibiao, discovered that when dough with one percent of anthocyanin extract of black rice was baked at a temperature of 200° C (392° F) for eight minutes, digestion rates decreased by 12.8 per cent. When they increased the amount of anthocyanin to four percent, the digestion rate was actually slower, dropping to 20.5 percent.

This takes place for the reason anthocyanin can inhibit digestive enzymes, building digestion slower and improving blood glucose control in the system. On the other hand, starch discovered in standard bread is rapidly digested and absorbed into the bloodstream, building sugar levels rise too rapidly for the reason of its high glycemic index.

Besides slowing digestion, adding anthocyanin to food offers other health benefits, the researchers say. Anthocyanin is rich in antioxidants, and can assist practuallyt cardiovascular and neurological diseases, cancer and inflammation.

The research goes back to 2014 when the team looked into the degradation of anthocyanins during baking. At the time, they discovered that 8- percent of the antioxidant ability of the bread crust and crumb was retained actually when baked at 240° C (464° F) for up to 12 minutes.

“Our results demonstrate that it is indeed feasible to turn it into functional food products through anthocyanin fortification, via bread as an example,” says Prof Zhou. “We hope to conduct additional studies to incorporate anthocyanins into other food items, such as biscuits. Our team is in addition keen to explore opportunities to work with industry partners to commence the anthocyanin-fortified bread to the market.”

Besides black rice, anthocyanins, that belong to a class of molecules called flavonoids, can be discovered in several fruit and vegetable types, such as berries, grains and purple sweet potatoes.

The study appeared in the October 2015 issue of the journal Food Chemistry.

Source: NUS


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