Results 51 to 60 of about 1,027 (185)
d-Allulose Ameliorates Skeletal Muscle Insulin Resistance in High-Fat Diet-Fed Rats
Molecules, 2021 Background: d-Allulose is a rare sugar with antiobesity and antidiabetic activities. However, its direct effect on insulin sensitivity and the underlying mechanism involved are unknown.
Yang Gou +7 more
doaj +1 more source
D-allulose ameliorates adiposity through the AMPK-SIRT1-PGC-1α pathway in HFD-induced SD rats
Food & Nutrition Research, 2021 Background: Adiposity is a major health-risk factor, and D-allulose has beneficial effects on adiposity-related metabolic disturbances. However, the modes of action underlying anti-hyperglycemic and hypolipidemic activity are partly understood. Objective:
Geum-Hwa Lee +9 more
doaj +1 more source
Microbial Cell Factories, 2022 Abstract Background D-allulose, a hexulose monosaccharide with low calorie content and high sweetness, is commonly used as a functional sugar in food and nutrition. However, enzyme preparation of D-allulose from D-frutose was severely hindered by the non-enzymatic browning under alkaline and high-temperature, and the ...
Mengkai Hu +7 more
openaire +3 more sources
Secretion of GLP-1 but not GIP is potently stimulated by luminal d -Allulose ( d -Psicose) in rats [PDF]
, 2018 Glucagon-like peptide 1 (GLP-1), an incretin gastrointestinal hormone, is secreted when stimulated by nutrients including metabolizable sugars such as glucose and fructose. d-Allulose (allulose), also known as d-psicose, is a C-3 isomer of d-fructose and
Iida, Tetsuo +11 more
core +1 more source
, 2023 D-allulose, a rare sugar, has been proposed to have potential benefits in addressing metabolic disorders such as obesity and type 2 diabetes (T2D). However, the precise mechanisms underlying these effects remain poorly understood.
Youngji Han +6 more
core +1 more source
Role of ‘D-allulose’ in a starch based composite gel matrix
Carbohydrate Polymers, 2020 Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, the effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy ...
Esmanur Ilhan +3 more
openaire +3 more sources
Food Science &Nutrition, Volume 14, Issue 7, July 2026.This graphical abstract presents the key design and findings of a 30‐day trial evaluating the safety of fermented D‐allulose in healthy Chinese adults. Fifty eligible adults were randomized to receive either low‐dose (24 g/day, n = 24) or high‐dose (36 g/day, n = 26) D‐allulose for 30 days.
Lijuan Qi +10 more
wiley +1 more source
d-Allulose Improves Endurance and Recovery from Exhaustion in Male C57BL/6J Mice
, 2022 d-Allulose, a rare sugar, improves glucose metabolism and has been proposed as a candidate calorie restriction mimetic. This study aimed to investigate the effects of d-allulose on aerobic performance and recovery from exhaustion and compared them with ...
Ryoichi Banno +8 more
core +1 more source
Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes [PDF]
, 2021 The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. D-allulose, which only has 5% of the energy content of sucrose, may be an ideal
Bolger, Alexandra May +3 more
core +1 more source
Applied Sciences, 2019 D-allulose, which has 70% of the sweet taste of sucrose but nearly no calories, has been reported to inhibit the absorption of lipids and suppress body weight gain in obese mice.
Ga Young Do +6 more
doaj +1 more source