Metabolic & Heart

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Study

Enoki Compound in Rice Noodles Lowers Blood Sugar Spikes in Mice

Enoki Compound in Rice Noodles Lowers Blood Sugar Spikes in Mice

Enoki

What they found

Adding 4% enoki polysaccharide to rice noodles cut post-meal blood sugar spikes by nearly 20% in mice.

Adding 4% enoki polysaccharide to rice noodles cut post-meal blood sugar spikes by nearly 20% in mice.

The number

by nearly 20%

How solid is it?

Animal

Animal

Animal

Animal

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Flammulina velutipes

Flammulina velutipes

Compound

polysaccharides

polysaccharides

Published in

Food Chemistry

Food Chemistry

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Mushroom Noodles

Mushroom Noodles

Adding polysaccharides from enoki mushrooms (Flammulina velutipes) to rice noodles improved both texture and health benefits. At just 4%, the mushroom compound reduced post-meal blood sugar spikes by nearly 20% in mice, while also making the noodles chewier, more elastic, and less likely to break. It boosted resistant starch and lowered the predicted glycemic index.

Adding polysaccharides from enoki mushrooms (Flammulina velutipes) to rice noodles improved both texture and health benefits. At just 4%, the mushroom compound reduced post-meal blood sugar spikes by nearly 20% in mice, while also making the noodles chewier, more elastic, and less likely to break. It boosted resistant starch and lowered the predicted glycemic index.

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