The New Sugar to Suppress Postprandial Hyperglycemia: Improvement of Refined White Sugar by Mixing Specially Grown Brown Cane Extract
Tsutomu Arimura1, Shaw Watanabe2*, Hiroyuki Sakakibara3 and Shigekatsu Kimura1
1Daito Seito Co, Ltd., Japan
2Tokyo University of Agriculture, Japan
3University of Miyazaki, Japan
*Corresponding Author: Shaw Watanabe, Tokyo University of Agriculture, Japan.
April 21, 2021; Published: May 24, 2021
The minimal refining process of sugarcane extract retained some of its phytochemicals, vitamins, and minerals. The addition of this extract to the refined brown sugar lowered glycemic index (GI) and suppress postprandial hyperglycemia. A quick squeeze of sugar cane and quick processing caused a considerable amount of antioxidants (polyphenols). Overall, low postrandial (LP) sugar had a better nutritional quality in terms of physicochemical characteristics and health benefits.
Keywords:New Sugar; LP Sugar; GI; Brown Sugar; Postprandial Hyperglycemia
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