The effect of apple extract on blood sugar is mainly reflected in its help to lower and stabilize blood sugar levels, thanks to the rich variety of beneficial ingredients in apples, such as polyphenols, dietary fiber, malic acid and certain minerals (such as chromium). The following is a detailed analysis of the effect of apple extract on blood sugar:
1. Polyphenols:
Polyphenols in apples, especially chlorogenic acid and epicatechin, have been shown to inhibit the activity of α-glucosidase. This enzyme is responsible for breaking down carbohydrates in the intestines and converting them into glucose for the body to absorb. By inhibiting α-glucosidase, apple polyphenols can slow down the digestion and absorption of carbohydrates, thereby reducing the sharp rise in blood sugar.
Polyphenols also have antioxidant and anti-inflammatory effects, which help to reduce oxidative stress and inflammatory responses caused by high blood sugar, and are beneficial to protecting the function of pancreatic beta cells (cells responsible for secreting insulin).
2. Dietary fiber:
Apples are rich in soluble dietary fiber, such as pectin, which can absorb water and swell in the intestines to form a gel-like substance, delaying the digestion and absorption of food, thereby reducing the rise in blood sugar after a meal.
Dietary fiber can also increase satiety and help control appetite and weight, which is especially important for preventing type 2 diabetes.
3. Malic acid: Malic acid is an organic acid that can promote the metabolism of body fat and the release of energy, while helping to improve insulin sensitivity and enable the body to use blood sugar more efficiently.
4. Minerals (such as chromium): The chromium contained in apples is essential for maintaining normal blood sugar levels. Chromium is a component of glucose tolerance factor (GTF), which can enhance the effect of insulin and promote glucose