Arabinose is a L-monosaccharide that cannot be absorbed by the human body without being broken down by the pancreatic islets. It was first extracted from gum arabic. Plant tissues with high arabinose content include corn husks, corn cobs, rice, wheat, etc. Cereals, beets, apples, etc. contain L-arabinose.

Effects of L-arabinose

1. Control sugar and inhibit sugar absorption. L-arabinose is not digested and absorbed. It can inhibit the activity of disaccharidase in the small intestine. Within half an hour before each meal, 3-5g of arabinose is brewed with 150ml of warm water and drank, thereby inhibiting 70% of sucrose from being absorbed. People can use sugar to suppress sugar, reduce carbohydrate intake, control fat accumulation, and prevent premature skin aging.

2. Regulate constipation and detoxify. After entering the intestinal tract, arabinose will promote the growth and development of bifidobacteria, accelerate the absorption capacity of intestinal flora, and absorb excess body water, blood sugar, blood lipids, and moisture into the intestinal tract and eliminate it from the body. In the morning, brew 20-30g of arabinose into 500ml of warm water on an empty stomach and drink it in one go, which will produce a detoxification reaction within 30 minutes to 3 hours.

3. Replace sucrose. Arabinose itself has a sweet taste, its sweetness is equivalent to half that of sucrose and can be used instead of sucrose. It can be used for cooking, baking, dairy products, pastry bread, ice cream, beverages, desserts, etc.

4. Supplement probiotics to improve intestinal flora. Arabinose is recognized as one of the best foods in the world to supplement bifidobacteria (probiotics) and has been certified by many countries. Use carbohydrates to provide nutritional sources for intestinal probiotics and rapidly proliferate intestinal probiotics. Long-term consumption can improve intestinal flora and intestinal environment.

5. Relieve hangover and protect liver. Arabinose can help to protect the liver. It can enhance the metabolism of alcohol in the liver and also protect the liver. It is generally recommended that people can use it before drinking as much as possible, which can greatly reduce the damage caused by alcohol to the liver, and can also quickly relieve symptoms such as pain and vomiting after drinking.

6. Excrete uric acid, prevent and regulate gout. Because L-arabinose can promote the proliferation and fermentation of bifidobacteria in the body, unabsorbed sucrose is used as a carbon source. The principle of nitrogen, another raw material needed for fermentation, is achieved by using human uric acid. The fermentation process consumes a large amount of uric acid, which plays a role in reducing and preventing gout.

In what fields can L-arabinose be used?

Used in food and health products.

L-arabinose can be used in diabetic foods, diet foods, and health functional foods. L-arabinose is mostly used in drinks, dairy products, chocolates, candies, baked pastries, health oral liquids, health wines or diet foods. It mainly uses the principle of inhibiting sucrose absorption to achieve the purpose of controlling weight and blood sugar under daily eating habits. As a sugar substitute raw material or table sugar product, it can be directly compatible with sucrose. L-arabinose has been widely added to dairy products such as milk powder, yogurt and milk drinks.

As an intermediate in drug synthesis.

L-arabinose is an important intermediate for the synthesis of drugs and can be used to synthesize cytarabine, vidarabine, D-ribose, L-ribose, deoxyribose, etc. L-arabinose can be used as an additive for prescription and over-the-counter drugs for weight loss and blood sugar control or as an excipient and filler for finished drugs due to its stable structure, good heat resistance, no calories, and sweetness similar to sucrose.

Used in candies, chocolates and other products.

Candies and chocolates added with L-arabinose not only allow people who are concerned about their weight to enjoy delicious food, but also control the absorption of sugar and energy. They are a typical example of transforming ordinary food into healthy food.

Used in baked goods.

L-arabinose has little effect on the texture and flavor of baked goods during processing. It is prone to Maillard browning reaction, which can accelerate the color development process of baked goods, ultimately producing attractive color and aroma, and increasing the sensory properties of baked goods.

As a new type of healthy sugar, L-arabinose can be widely used in household sucrose, dairy products, pastries, bread, ice cream, beverages, chocolate, fruit wine and other foods. It brings the happiness of "both healthy and satisfying" to people with "three highs" and people who like to eat sweets.