24 Feb '16, 4am

NUS scientists roll out diabetic-friendly bread

NUS scientists roll out diabetic-friendly bread

SINGAPORE: Scientists at the National University of Singapore (NUS) have developed a recipe for diabetic-friendly bread. The recipe incorporates anthocyanin, a plant pigment found in foodstuff like black rice and blueberries, which causes the sugars in the bread to be digested at a slower rate compared to current white bread. A slower digestion rate helps improve blood-glucose control, and avoids the usual sharp increase in blood sugar levels which are harmful to diabetic patients, said Dr Sui Xiaonan, one of the three scientists who developed the recipe, on Wednesday (Feb 24). The digestion rates of the anthocyanin-fortified bread dropped by 12.8 per cent when incorporated with just 1 per cent of the anthocyanin extract, and by 20.5 per cent with 4 per cent of anthocyanin. Anthocyanin in the bread also contains three times the amount of antioxidants compared to white brea...

Full article: http://www.channelnewsasia.com/news/singapore/nus-scienti...

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