Baobab and Blood Sugar Balance
Diabetes, metabolic syndrome, obesity epidemic
According to the CDC Diabetes affects 81 million people in the USA and 40 % of the US population are overweight. Diabetes is associated with an increased risk of heart disease, stroke, high blood pressure atherosclerosis and nerve damage.
Baobab fruit powder research has shown that adding Baobab fruit powder improves the glycemic response. These findings indicate that baobab fruit powder could help in the management of obesity and type 2 diabetes. It is thought that specific groups of antioxidants called polyphenols contained in baobab fruit powder are responsible for this effect.
The glycemic index ranks carbohydrates on a scale from 1 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI (equal to or greater than 70) are those which are rapidly digested, absorbed and metabolized and produce marked fluctuations in blood sugar levels. Low GI (equal to or less than 55) carbohydrates – the ones that produce smaller fluctuations in your blood glucose and insulin levels – is reducing your risk of type 2 diabetes and heart disease. It is also one of the keys to maintaining weight loss. (glycemicindex.com)
Baobab fruit improves the glycemic response
In a 2013 clinical study, researchers at Oxford Brookes University in England discovered that drinking a mix of baobab fruit powder and water significantly slowed the rise of blood sugar levels 20-60 minutes after eating high GI white bread. (SA Coe et al. “The polyphenol-rich baobab fruit reduces starch digestion and glycemic response in humans”. Nutrition Research. 2013 Nov; 33:888-96)
Subjects were given drinks containing either (1) 18.5g of baobab fruit powder in 250ml of water or (2) 37g of baobab fruit powder in 250ml of water. Both groups recorded lower and slower blood sugar increases after eating high GI white bread compared to the group that was given just plain water. It is thought that specific groups of antioxidants called polyphenols contained in baobab fruit powder are responsible for this effect.
In addition, the same subjects were separately fed either standard white bread or white bread where baobab fruit powder had been added to the mix prior to baking. Researchers found that by adding baobab fruit powder to the baking mix, it actually lowered the GI of white bread. They trialed different percentages of baobab fruit powder in the baking mix (1.25%, 1.88%, 2.50%, 3.13% and 3.75%) and even the lowest amount proved effective in lowering the GI.
studies on Baobab Fruit have consistently demonstrated that baobab has a stabilizing effect on blood glucose. Baobab is rich in fiber slows the rise in blood glucose. The polyphenols also influence the release of sugars from carbohydrates into the blood stream, reducing their conversion into glucose.
Centers for Disease Control and Prevention. National Diabetes Statistics Report website. https://www.cdc.gov/diabetes/data/statistics-report/index.html.
1.Coe SA, Clegg M, Armengol M, Ryan L. The polyphenol-rich baobab fruit (Adansonia digitata L.) reduces starch digestion and glycemic response in humans. Nutr.Res. 2013 Nov;33(11):888-96. doi: 10.1016/j.nutres.2013.08.002. E pub 2013 Sep 9. PMID: 24176228.