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.

Received: April 21, 2021; Published: May 24, 2021

Abstract

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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Citation

Citation: Shaw Watanabe., et al. “The New Sugar to Suppress Postprandial Hyperglycemia: Improvement of Refined White Sugar by Mixing Specially Grown Brown Cane Extract".Acta Scientific Nutritional Health 5.6 (2021): 43-50.

Copyright

Copyright: © 2021 Shaw Watanabe., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.