New Study Found Blackcurrants to Have Potent Effect on Reducing the Blood Sugar

According to experts, the risk of type 2 diabetes can be reduced through simple changes in our lifestyle such as regular physical activity.

However, with a lot of people being inactive, new research has suggested adding this superfood to your diet because it may help. This fruit is the berry known as blackcurrant.

What Kind of Berry Is this?

In the US, for a long time, blackcurrants have been called the forbidden fruit.

Namely, farmers believed that these tart berries which are native to Europe and Asia actually helped spread one fungus that destroyed pine trees.

Hence, they missed out on a lot from this nutritious berry. Common in healthy foods and drinks, thanks to its tartness, it’s also great combined with other fruits for juices and jams.

People have been consuming them to strengthen their immunity, improve their eye and gut health, and to enhance their blood flow.

And, a recent study found them to be very powerful for reducing the blood sugar.

How Can Blackcurrants Help You Lower Your Blood Sugar Levels Naturally

The study done by the University of Eastern Finland concluded that blackcurrants have a positive influence on the glucose levels after meals. The required size of portion is also smaller than the one previously thought.

The researchers found this berry to be beneficial in balancing the glucose response of the sugar consumed by reducing its rise and delaying the fall.

This beneficial effect is believed to be a result of the anthocyanins in berries that are abundant in blackcurrants.

These effects have been supported by the new study. The beneficial impact was achieved with 75 grams of blackcurrants, which is a much smaller size portion used than in the previous studies.

Although blackcurrants are often consumed with sugar because they’re naturally sour, health-conscious consumers should know that sugar consumed with this berry is not as unhealthy as when you consume sugar without the berries.

The study involved 26 healthy participants, 22 of whom were female and 4 of whom were males. They consumed 3 different test products and sugar water.

The blackcurrant products were blackcurrant puree with added sugar, blackcurrant with fermented quinoa, and blackcurrant base without blackcurrants. The participants’ blood samples were taken prior to meals and after consuming the meal in intervals.

They were analysed for insulin, free fatty acids, and glucose.

What Did the Scientists Conclude from this Study?

In comparison to sugar water, both of the blackcurrant products slowed down the glycaemic response by lowering the maximum glucose and insulin and also slowed down the glucose fall and rise of the free fatty acids.




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