Mizkan Group Confirms That Vinegar Helps Suppress Rise in Blood Sugar Level.Tokyo, Japan, Jan 11, 2006 - (JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) ) - Japanese food manufacturer Mizkan Group announced on January 10 the results of its latest research on vinegar. Mizkan has conducted experiments with 12 adult women in which the company compared two groups: one consuming vinegar with a meal and the other without vinegar. The results indicated that an intake of vinegar (about 15ml), either by drinking it or having vinegared food, can suppress a rise in the postprandial postprandial /post·pran·di·al/ (-pran´de-al) occurring after a meal. post·pran·di·al adj. Following a meal, especially dinner. glucose level. Further, the company has verified that acetic acid plays a role in the suppressive sup·pres·sive adj. Tending or serving to suppress. Adj. 1. suppressive - tending to suppress; "the government used suppressive measures to control the protest" effect. Accordingly, the company has concluded that an intake of 15ml vinegar with a meal is effective to suppress a rise in the glucose level. The findings may contribute to research on glycolipid Glycolipid One of a class of compounds having solubility properties of a lipid and containing one or more molecules of a covalently attached sugar. metabolism-related diseases. Copyright [c] 2006 Japan Corporate News Network. All rights reserved. |
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