Functional Wheat-Rye Bread Could Help Treat Diabetes

Scientists from Slovakia who developed a functional wheat-rye bread said a small clinical trial showed that the formula reduces glucose levels after it is eaten, and could be used in diabetes and obesity treatment programs. The bread is enriched with cereal dietary fiber (10 percent wheat germ), beta-glucan hydrogel (12.5 percent) and sourdough starter (lactobacilli) culture. The higher acidity levels caused by the lactobacilli strains may reduce acute glycemic and insulinemic responses. The sourdough, beta-glucan and extruded wheat bran changed biologically active compounds, such as polyphenols, flavonoids, and phenolic acids. Higher levels of polyphenols and flavonoids led to increased antioxidant activity.