Enzyme ‘toggle’ may cut post-potato sugar spike
Scientists can “toggle” the enzymes that turn starchy food into sugars, and say this could help better control that process in people with type 2 diabetes and obesity.
“In diabetics, you don’t want this roller coaster of blood-glucose levels. Their bodies can’t regulate glucose that well,” says Bruce Hamaker, a professor of food science at Purdue University.
“If you can selectively inhibit these enzymes, it opens up the possibility of moderating glucose to the body as well as directing glucose release into different parts of the small intestines for certain physiologic responses.”
Full story at Futurity.
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