Building on the evidence of nine clinical studies, Phynova and the Oxford Brookes Centre for Nutrition and Health seek to explore the impact of microencapsulation of Reducose® and its potential long term health benefits.
September 2023
Phynova and the Oxford Brookes Centre for Nutrition and Health (OxBCNH) have received a grant from ‘Innovate UK’, the UK Government Innovation agency, as part of the ‘Better Food for All’ programme. The grant will support a new study into the effectiveness of Reducose® in combating excess carbohydrate consumption from modern diets.
Through this study OxBCNH and Phynova will investigate the long-term benefits of using Reducose® to maintain healthy weight and healthy blood sugar levels. The programme will support the enhancement of Reducose® so it can be incorporated readily into food manufacturers’ product lines without impacting the flavour and texture profile for consumers.
Reducose® is a patented water extract of white mulberry leaves, which temporally blocks an enzyme in the small intestine, allowing carbohydrates to pass through undigested1,2. Multiple clinical trials have shown that Reducose® lowers blood glucose impact when incorporated into foods containing sugars and other carbohydrates. It also lowers the glycaemic index (GI) of foods, without side-effects3. The enhanced Reducose® will utilise innovative microencapsulation technology to reduce texture and flavour, without impacting its effectiveness.
The project will launch this month and the clinical trial will represent the third collaboration between Phynova and OxBCNH on the nutritional benefits of Reducose®. The trial will last between 12-24 months and will measure the effects of Reducose® when incorporated into the diets of members of the UK public. Researchers will track the effects of Reducose® on participants’ blood sugar levels through novel continuous glucose monitors (CGMs) as well as long-term effects on weight, metabolic health, and the microbiome.
This programme aims to develop an effective option for food manufacturers and consumers to enhance the UK diet by maintaining healthy blood sugar levels, healthy metabolism and microbiome.
Phynova
Founded in Oxford in 2002, Phynova is a British life science company specialized in developing and commercialising unique, science proven health ingredients, powered by plants.
Phynova identifies and researches active ingredients from plants with a rich history and track record of use in traditional medicine. Phynova develops the scientific, IP and regulatory framework around these ingredients so they can be commercialised globally for a variety of health benefits and unmet needs.
Oxford Brookes Centre for Nutrition and Health
The Oxford Brookes Centre for Nutrition and Health is a vibrant innovative centre of excellence in nutrition science driven by expert academics engaged in advanced applied research investigating and tackling the major food related issues of our time. Collectively we enjoy decades of experience and expertise in study design from in vitro analytical studies to randomised controlled trials.
To our industry partners we offer academic-led contract research and consultancy support, delivering highly valued collaborative services to the food and nutrition sector. Our national and international clients receive bespoke solutions to their research requirements through a combination of academic excellence and industry experience. Our clients receive a unique opportunity to be part of the University culture by collaborating at the interface of industry and academia.
Innovate UK
Innovate UK is creating a better future by inspiring, involving and investing in businesses developing life-changing innovations.
We provide targeted sectors with expertise, facilities, and funding to test, demonstrate and evolve their ideas, driving UK productivity and economic growth. Join our network and communities of innovators to realise the potential of your ideas and accelerate business growth.
Innovate UK: inspiring business innovation.
References
- Thondre et al, 2021. Mulberry leaf extract improves glycaemic response and insulaemic response to sucrose in healthy subjects: results of a randomised, double-blind, placebo-controlled study. Nutrition & Metabolism; 18:41.
- Liu et al, 2016. Prevention effects and possible molecular mechanism of mulberry leaf extract and its formulation on rats with insulin sensitivity. PLOS ONE.
- Wang et al, 2018. Mulberry leaf extract reduces the glycemic indexes of four common dietary carbohydrates. Medicine (2018) 97:34.
