Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
+32 25889658
ISSN: 2155-9600
+32 25889658
Dr David Kannar
Founder: Nutrition Innovation, UAE
Scientific Tracks Abstracts: J Nutr Food Sci
NXP is a unique polyphenol powder upcycled from sustainable waste-stream sources from the sugar industry. It is designed to be super-concentrated, containing 9,000 - 10,000 GAE mg/100g polyphenols. The finished powder is food grade, naturally complex and a rich source of affordable and powerful polyphenol compounds (with no sugar). Independent Published research, together with NIS research have shown that certain polyphenols have an anti-diabetic effect, because they reduce the absorption, metabolism and slow transport of glucose and fructose in the digestive tract and into the blood stream. Published academic papers (Piparo et al & Ranilla et al.) have demonstrated that sugarcane polyphenols inhibit the metabolism or break-up of the disaccharide (sucrose) into monosaccharides (glucose and fructose). Therefore, administration of NXP before meals has the potential to assist with management of post prandial blood glucose and decrease the risk of pre-diabetes as well as Type 2 diabetes. Additional studies, commission by NIS at Triskelion at the Wagenigen Institute located in the Netherlands have also confirmed that bio-accessibility of blood glucose is significantly reduced when the polyphenols in NXP are maintained to a minimum dose of 25mg GAE/100g carbohydrate. This also confirms that the sugarcane polyphenols, concentrated in NXP, reduce the glycemic response of refined sucrose and glucose. NXP can therefore be an effective, affordable, and natural supplement to aid blood glucose management.
David is the Founder of Nutrition Innovation and inventor of NXP and Nucane. His technology empowers the industry to produce Nucane, a range of natural products, at industrial scale, as healthier sugar reduction, replacement in foods, beverage and supplements. David holds over 50 family patents in both food and medical technology and is internationally recognized as a leading expert on food science and nutrition. He has had over 20 years’ experience at the cutting edge of innovation in the carbohydrate, food and pharmaceutical industries.