We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Natural Pigment Added To Bread Lowers Glycemic Index, Benefits Diabetics

February 25, 2016: 12:00 AM EST
Scientists in Singapore have developed a way to make more healthful bread using a natural plant pigment known as anthocyanin. The bread made with the pigment, which is extracted from black rice, is rich in antioxidants and is especially suitable for diabetics because it has a lower glycemic index than regular bread. It takes longer to digest so glucose is absorbed more slowly into the bloodstream, making it less likely to cause harmful sugar spikes. Because it is slower to digest, people feel fuller and are less likely to eat too much.
"Food scientists create healthier, diabetic-friendly bread", Phys.org, February 25, 2016, © Phys.org
Food & Nutrition
Other Food & Nutrition
Innovation & New Ideas
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.