The Glycemic Index (GI) is a ranking of the effect of carbohydrates in foods on blood sugar levels, an important part of our daily diet. low GI carbohydrates are digested, absorbed, and metabolized more slowly, resulting in lower and slower rising blood sugar and insulin levels. Conversely, foods with high GI cause one's blood sugar levels to rise and fall rapidly.
According to the international standard method of International Organization for Standardization (ISO), the GI value of food is measured by having 10 or more subjects consume food A containing 50g of digestible carbohydrates (minus indigestible and non-absorbable fiber, etc.), and the area under the curve (i.e. the integral) of the increase in blood glucose of the subjects after two hours relative to the time after the meal is divided by the area under the curve of the same subjects consuming standard food (e.g. glucose) The final GI value of food A was taken as the average of the results of all subjects. Scientific studies have proven that a healthy low-GI diet helps people with diabetes (type 1 and type 2) control blood sugar levels, blood cholesterol levels and lower insulin resistance - which is important for reducing the risk of long-term diabetes-related complications.
Recent studies have found that a low GI diet can also help people with diabetes reduce glycated hemoglobin by 0.5% - which would help reduce the risk of common diabetes complications by about 20%. All evidence-based diabetes management recommendations from major diabetes organizations around the world (American Diabetes Association, Canadian Diabetes Association and Diabetes UK) now recommend that people with type 1 and type 2 diabetes follow a low-GI diet.
For gestational diabetes, the International Federation of Obstetrics and Gynecology also states in its publication "Gestational Diabetes Initiative: Guidelines for the Use of Diagnosis, Management and Care" that a low GI diet is associated with lower insulin use and lower birth weight compared to controls, suggesting that a low GI diet is the most appropriate dietary intervention for gestational diabetics. measures.
In addition to diabetes, low GI diets can help prevent and manage other diseases.
For example, a low GI diet can improve heart health, improve blood cholesterol levels and reduce the risk of atherosclerosis, manage polycystic ovary syndrome, reduce the risk of breast cancer, and reduce the risk of age-related macular degeneration.
As an ingredient with antioxidant and GI-lowering properties, sugarcane polyphenols are increasingly being used in supplements, foods, beverages for diabetics, as well as in skin care and cosmetic products.
"Polyphenols" are a class of biologically active natural substances widely found in plants such as fruits, vegetables or cereals, each containing a specific variety of polyphenols, known as the PP "fingerprint". Polyphenols have been used in Europe and the United States for decades, and are widely recognized for their functions: scavenging free radicals, anti-oxidation, anti-aging; anti-allergy, anti-inflammatory; cardiovascular protection; lighten pigmentation, skin whitening; maintain skin elasticity, reduce wrinkles; alleviate PMS; enhance immunity, anti-tumor, cancer prevention and other effects.
1. Anti Oxidant
Sugarcane polyphenols have powerful free radical scavenging ability and antioxidant activity, which can ameliorate the harmful effects of free radicals on various chronic diseases. the results of CAA cellular antioxidant test showed that sugarcane polyphenols have good ability to penetrate cellular membranes and maintain high biological activity in human cells, which can scavenge free radicals in cells. Sugarcane polyphenols can effectively activate Nrf2 (a transcription factor with redox sensitivity) and stimulate the transcription of antioxidant enzymes, which helps to scavenge reactive oxygen species and reduce oxidative stress.
2. Lower the glycemic index (GI).
Sugarcane polyphenols can lower the GI value of foods and beverages with high GI, which have good application prospects in weight management and anti-glycemic fields.
3. Anti Inflammatory
Sugarcane polyphenols can inhibit the activity of pro-inflammatory cytokines, directly block the activation of NF-KB, and help improve human immunity by scavenging reactive oxygen species to thereby reduce the inflammatory response.