Sweetener found in Tequila could aid diabetes
Natural sweetener derived from the agave plants used to make Tequila could protect against obesity and diabetes, new research has shown.
A study presented to the American Chemical Society (ACS) found that the sweetener, called agavins, could trigger insulin production and lower blood sugar when administered to laboratory mice.
Researchers fed groups of mice a standard daily diet and added agavins to their water. Most mice that drank agavins were discovered to eat less, lost weight and their blood glucose levels decreased when compared to other sweeteners such glucose, fructose, sucrose, agave syrup and aspartame.
“We believe that agavins have a great potential as light sweeteners since they are sugars, highly soluble, have a low glycemic index, and a neutral taste, but most important, they are not metabolised by humans,” read the study’s abstract.
“This puts agavins in a tremendous position for their consumption by obese and diabetic people.”
The study was lead by Mercedes G. López, of Centro de Investigación y de Estudios Avanzados, Biotechnology and Biochemistry Irapuato, in Guanajuato, Mexico.
“We have found that since agavins reduce glucose levels also increase the amount of insulin,” said Lopez.
“Agavins are not expensive and they have no known side effects, except for those few people who cannot tolerate them.”
An estimated 26 million Americans suffer from type 2 diabetes.