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Sugar that can inhibit the absorption of sucrose - "L-arabinose"​

L-arabinose

1998:

●L-arabinose was approved by the US Food and Drug Administration and the Japanese Ministry of Health and Welfare as a health food additive.

●The American Medical Association has listed L-arabinose as a nutritional supplement or over-the-counter for anti-obesity agents. The recommended daily intake is 3%-6% of sucrose.

2001:

L-arabinose was listed in the list of specific health foods in the Ministry of Health and Welfare of Japan as a special health food additive for regulating blood sugar.

2006:

Mitsui Co., Ltd. developed a "healthy sugar" that added 3% arabinose to sucrose and put it on the market.

2008:

China Ministry of Health No. 12 announced that L-arabinose was approved as “new food raw material”

2009:

Be selected as an intervention program for the International Health Organization Nephrology Society (Chronic Kidney Disease, Heart Disease, Diabetes and Hypertension) and became the only food intervention.

Benifits:

1. Inhibiting sucrose absorption

It has been reported that the addition of 3.5% L-arabinose to sucrose can inhibit the absorption of 60-70% sucrose and also increase the blood sugar level by about 50%.

2. Lowering blood sugar and fat.

3. Weight control

L-arabinose inhibits the activity of disaccharide-degrading enzymes such as maltose, and as a result, the rate of decomposition into glucose or fructose is slowed down after absorption of carbohydrates, and absorption is reduced. Therefore, it suppresses the sharp rise in blood sugar level after eating (hyperglycemia), and can maintain satiety, suppress appetite, and achieve weight loss.

4. It has the effect of changing the composition of skeletal muscle fibers, which affects the growth of abdominal fat tissue by controlling glycolysis to sugar oxidation. This change in muscle fiber ratio may have an effect on improving type 2 diabetes.

Broad application prospects:

●Application in baked goods:

L-arabinose has a stable molecular structure and is not decomposed at high temperatures, so it can be used in baked goods. Soft cookies are a kind of biscuits that Americans love, but they are high in sugar and easy to cause obesity. Therefore, adding L-arabinose to such biscuits can inhibit the absorption of sucrose and reduce the fear of obesity because of high-sugar biscuits. Similarly, the addition of a certain amount of L-arabinose to baked goods such as cakes and egg yolks in high-calorie foods can reduce the unit energy density to attract more consumers. Since the molecular structure of L-arabinose contains an aldehyde group, it is a reducing monosaccharide. When it is mixed with sucrose to prepare a baked food, it will react with the amino acid, protein, and other substances in the dough to make a browning reaction. The flavor is more unique and the color is more beautiful. In addition, the amount of L-arabinose added in the baked food can generally be determined according to the actual situation, usually not more than 5%, and the addition of L-arabinose can affect the rheological properties, mouthfeel, processing technology, etc. of the dough, so that The baked goods produced are more delicious. Adding L-arabinose to fried foods such as fried chicken, roast chicken, grilled meat, etc. will give it a richer aroma and attractive color.

Application in beverages:

With the improvement of people's living standards, consumers' health awareness has gradually strengthened, and people's beverage structure has also undergone significant changes. The market for high-calorie beverages has been declining year by year, low-sugar drinks, sugar-free drinks, tea drinks, milk-containing drinks, plants. Nutritional, health-care, and functional beverages such as protein beverages, fruit and vegetable juice beverages have gradually become the mainstream of the market. The addition of L-arabinose products in various beverages is in line with people's needs.

Application in biomedicine:

It is understood that there are five new anti-hepatitis B drugs in the phase III clinical trials, two of which use L-arabinose as raw material: the new drug Clevudine (L-FMAU, pyrimidine nucleotide analogue) developed by Bukwang, Korea. The new drug Telbivudine (a kind of L-nucleoside analogue) developed by Idenix Pharmaceuticals Co., Ltd., two new antiviral drugs for the treatment of hepatitis B, telbivudine and koviffin, have been marketed in the United States and South Korea, respectively. The nucleoside analog derived from L-arabinose has the characteristics of being capable of specifically inhibiting hepadnavirus, not affecting DNA polymerase and mitochondrial function, high selectivity, low toxicity, and the like, and has wide application and broad market prospect.

Application in other fields:

Using L-arabinose as raw material, a rare sugar alcohol, arabitol, can be prepared by hydrogenation synthesis reaction for microbial fermentation and genetic improvement experiments. It can also be used to synthesize anti-AIDS, anti-viral and anti-cancer drugs. The important pharmaceutical intermediate - L-ribose; can also produce arabinose-reactive flavors that produce a soft, rich aroma.

Consumption:

★.Auxiliary hypoglycemic dosage:

The amount of L-arabinose added is about 3% to 5% of the sucrose content.

3% L-arabinose inhibits blood sugar levels, and a 5% ratio can significantly reduce postprandial blood glucose.

★Weight loss:

10g L-arabinose one time, 3 times a day

The average weight continued to decrease, falling by 0.4 to 0.5 kg in 15 days. After 6 months, the average weight has decreased by 5.5k

★Bifidobacteria growth:

According to the test of Sanhe Starch Co., Ltd., it is proved that the addition of 5% L-arabinose sucrose can effectively promote the growth of bifidobacteria.

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