Transglucosidase- Breakthrough in control of after meal glucose spike

Hundreds of studies document the importance of protecting against blood glucose surges.1 What most people don’t realize is that a huge source of blood sugar emanates from dietary starch.2,3 This includes bread, pasta, potatoes, and rice. But even so-called healthy carbohydrates like whole-grain bread and brown rice can induce undesirable glucose spikes.4

In a breakthrough development, scientists have shown that an enzyme called transglucosidase converts starches into prebiotic fiber within your own digestive tract.5,6 Consuming this enzyme with starchy meals helps avoid the flood of glucose into the bloodstream that results from eating carbohydrates.

Published studies show that transglucosidase limits the amount of sugar released from starch, especially in the critical after-meal period. It does this by converting dietary starch into a beneficial indigestible prebiotic fiber.5 Transglucosidase has been demonstrated in humans to reduce the level of rapidly digested starch in a carbohydrate food item by 31%.7 This helps maintain healthy blood glucose, cholesterol, and insulin levels for those whose levels are already in the normal range.8-11

Reduction of insulin leads to reduce fact synthesis, reduce cholesterol and reduce inflammation, the factors associate with coronary heart disease.

1. Available at: . Accessed April 30, 2013.
2. Am J Clin Nutr. 1998 Jun;67(6):1186-96.
3. Am J Clin Nutr. 2001 Feb;73(2):177-89.
4. Am J Clin Nutr. 1997 Nov;66(5):1264-76.
5. J Clin Biochem Nutr. 2007 Nov;41(3):191-6.
6. Vet Res Commun. 2010 Feb;34(2):161-72.
7. J Agric Food Chem. 2007 May 30;55(11):4540-7.
8. Clin Microbiol Infect. 2012 Jul;18 Suppl 4:50-3.
9. Acta Cir Bras. 2012 Mar;27(3):279-82.
10. Indian J Endocrinol Metab. 2012 Jan;16(1):20-7.
11. Gastroenterol Clin North Am. 2012 Dec;41(4):843-54.

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