date:Jul 09, 2012
e compounds in raw materials such as berries.
Anthocyanins and polyphenols have a very high antidiabetic effect, but the sugar counteracts the effect of those compounds,says Raskin. As well as enabling us to rapidly isolate the antidiabetic components without the sugar, the process also stabilises and protects them against degradation in the upper gut, making them more bioavailable.
April saw a paper accepted for the Journal of Agricultural and Food Chemistry that demonstrates the ability of a