Controlling carbohydrate absorption: α -amylase is the enzyme that digitates starch. The α -amylase inhibitor in white kidney bean extract can reduce the activity of this enzyme, making it difficult for starch to break down into glucose, thereby reducing carbohydrate absorption and controlling the rate of blood sugar rise.
Helping with weight management: By blocking the absorption of carbohydrates and reducing calorie intake, it helps prevent fat accumulation, which is beneficial for weight loss and maintaining weight. At the same time, it may further assist in weight management through mechanisms such as regulating hormone levels and increasing satiety.
Regulating blood sugar levels: White kidney bean extract can delay the digestion and absorption of carbohydrates, prevent a sharp increase in blood sugar after meals, keep blood sugar relatively stable, help reduce insulin resistance, and has positive significance for the prevention and control of diabetes.
Reducing chronic inflammation: Rich in fiber and high-quality carbohydrates, it helps improve the intestinal microecology, enhance intestinal barrier function, and reduce the release of inflammatory factors. It has a certain improvement effect on chronic inflammatory bowel diseases such as Crohn's disease.
Protecting heart health: The folic acid and other components it contains can lower the level of homocysteine, and excessive homocysteine is one of the risk factors for cardiovascular diseases. Therefore, white kidney bean extract can help reduce the risk of cardiovascular diseases.
Improving memory function: It contains nutrients such as vitamin B1, providing nourishment and protection for brain nerve cells, which can help regulate emotions, enhance memory and cognitive function.
Application field
In the medical field, it can be used as raw material to manufacture drugs for treating obesity, diabetes and other related diseases, and also in the production of health products to help people maintain a healthy weight and blood sugar level.
Food industry: As a food additive, it is used to produce low-calorie and low-sugar functional foods, such as biscuits, bread, beverages, etc., to meet consumers' demand for deliciousness while reducing carbohydrate intake.
In the field of weight loss products: It is commonly used as a raw material for various weight loss products, compounded with other ingredients, and helps users achieve their weight loss goals by inhibiting starch absorption and reducing calorie intake.
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