Advances in nutritional science address glycemic index and gut-brain health

Researchers are advancing food technology and neurological health studies through two distinct developments. A consortium known as PBIS, including the University of Campinas (Unicamp) and the University of São Paulo (USP), has developed a method to produce cane sugar sucrose with a significantly reduced glycemic index. This process utilizes a co-crystallization technique that incorporates antioxidants derived from coffee and peanut production waste. This functional upgrade aims to influence glucose absorption without altering the sensory taste of the sugar.

In separate neurological research, a study from Emory University published in PLOS Biology investigated the gut-brain axis. Using mouse models on a high-carbohydrate and high-fat diet, researchers found that increased intestinal permeability occurred within nine days. This weakened barrier allowed live bacteria to migrate to the central nervous system via the vagus nerve, rather than through the bloodstream.