{"id":1326,"date":"2016-03-28T03:34:20","date_gmt":"2016-03-28T03:34:20","guid":{"rendered":"https:\/\/www.science.nus.edu.sg\/?p=1326"},"modified":"2019-11-07T03:35:34","modified_gmt":"2019-11-07T03:35:34","slug":"healthier-diabetic-friendly-bread","status":"publish","type":"post","link":"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/","title":{"rendered":"Healthier, diabetic-friendly bread"},"content":{"rendered":"<section class=\"article-content clearfix\" itemprop=\"articleBody\">28 Mar 2016 NUS food scientists have shown that fortifying bread with anthocyanin-rich extract slows down its digestion rate and adds health benefits.Anthocyanins are naturally occurring pigments in some fruits and vegetables. One of the well-known health-promoting properties of anthocyanins is their antioxidant activity. Furthermore, anthocyanins can inhibit digestive enzymes, which helps reduce the increase in blood glucose level from digesting starch<sup>[1]<\/sup>. However, knowledge of using anthocyanins as an active ingredient in real food systems is very limited. Thus, a team led by Prof ZHOU Weibiao from the Food Science &amp; Technology Programme at the Department of Chemistry in NUS aimed to create a bread product fortified with anthocyanin-rich extract from black rice. This may lead to new opportunities to produce functional bread by slowing down its digestion rate, thereby providing extra health benefits to consumers<sup>[2]<\/sup>.In general, bread is a carbohydrate-rich product, which contains a high amount of rapidly digestible starch. Many types of bread, particularly white bread, have a high glycemic index (GI). Due to the rapid digestion of bread, people may consume more bread than their body requires to abate hunger<sup>[3]<\/sup>. The excessive consumption of bread could increase the risk of obesity, and associated diseases, such as Type II diabetes<sup>[4]<\/sup>. Bread fortified with anthocyanin-rich extract has a slower digestion rate that may help improve blood glucose control and may provide an alternative, tasty product for diabetics.<\/p>\n<p>While their research demonstrated the slow digestion property of bread fortified with anthocyanin-rich extract, in vivo testing of the bread\u2019s GI value may be conducted to provide further confirmation. Fortification of anthocyanin-rich extract in other types of food, e.g. biscuits, can be carried out to expand knowledge of the functionalities of anthocyanins in real food systems.<\/p>\n<p>The researchers have conducted in vitro and in silico studies to demonstrate the inhibition activity of the four major anthocyanins found in black rice extract against alpha-amylase, which may be a main factor that is responsible for the slower digestion rate of bread fortified with anthocyanin-rich extract<sup>[5]<\/sup>.<\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" alt=\"zhouwb2016\" src=\"https:\/\/www.science.nus.edu.sg\/wp-content\/uploads\/2019\/11\/zhouwb2016.jpg\" width=\"413\" height=\"237\" \/><\/p>\n<p>Figure shows freshly baked anthocyanin-fortified bread [Image credit: NUS].<\/p>\n<p>&nbsp;<\/p>\n<p><strong>References<\/strong><\/p>\n<p>1. Matsui T, Ueda T, Oki T, Sugita K, Terahara N, Matsumoto K. \u201c\u0391-Glucosidase inhibitory action of natural acylated anthocyanins. 1. Survey of natural pigments with potent inhibitory activity.\u201d Journal of Agricultural and Food Chemistry. 49 (2001) 1948.<\/p>\n<p>2. Sui X, Zhang Y, Zhou W. \u201cBread fortified with anthocyanin-rich extract from black rice as nutraceutical sources: Its quality attributes and in vitro digestibility.\u201d Food Chemistry. 196 (2015) 910.<\/p>\n<p>3. Therdthai N, Zhou W. \u201cManufacture. In W. Zhou &amp; Y. H. Hui (Eds.), Bakery products science and technology.\u201d 2nd ed (2014) 473.<\/p>\n<p>4. Bueno JM, S\u00e1ez-Plaza P, Ramos-Escudero F, Jim\u00e9nez AM, Fett R, Asuero AG. \u201cAnalysis and antioxidant capacity of anthocyanin pigments. Part II: Chemical structure, colour, and intake of anthocyanins.\u201d Critical Reviews in Analytical Chemistry. 42 (2012) 126.<\/p>\n<p>5. Sui X, Zhang Y, Zhou W. \u201cIn vitro and in silico studies of the inhibition activity of anthocyanins against porcine pancreatic alpha-amylase.\u201d Journal of Functional Foods. 21 (2016) 50.<\/p>\n<\/section>\n","protected":false},"excerpt":{"rendered":"<p>28 Mar 2016 NUS food scientists have shown that fortifying bread with anthocyanin-rich extract slows down its digestion rate and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":1327,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,13],"tags":[],"class_list":["post-1326","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-science","category-research-news"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Healthier, diabetic-friendly bread - NUS Faculty of Science<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Healthier, diabetic-friendly bread\" \/>\n<meta property=\"og:description\" content=\"28 Mar 2016 NUS food scientists have shown that fortifying bread with anthocyanin-rich extract slows down its digestion rate and...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\" \/>\n<meta property=\"og:site_name\" content=\"NUS Faculty of Science\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/NUSFacultyofScience\/\" \/>\n<meta property=\"article:published_time\" content=\"2016-03-28T03:34:20+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-11-07T03:35:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.science.nus.edu.sg\/wp-content\/uploads\/2019\/11\/FoodScience_bread.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2445\" \/>\n\t<meta property=\"og:image:height\" content=\"1729\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"nussdo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"nussdo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\"},\"author\":{\"name\":\"nussdo\",\"@id\":\"https:\/\/www.science.nus.edu.sg\/#\/schema\/person\/49b52e0adf731af61b2678f59bb0e364\"},\"headline\":\"Healthier, diabetic-friendly bread\",\"datePublished\":\"2016-03-28T03:34:20+00:00\",\"dateModified\":\"2019-11-07T03:35:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\"},\"wordCount\":487,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.science.nus.edu.sg\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.science.nus.edu.sg\/wp-content\/uploads\/2019\/11\/FoodScience_bread.jpg\",\"articleSection\":[\"Food science\",\"Research News\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\",\"url\":\"https:\/\/www.science.nus.edu.sg\/blog\/2016\/03\/healthier-diabetic-friendly-bread\/\",\"name\":\"Healthier, diabetic-friendly bread - 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