Nutrition & Food

·

Study

Shiitake Powder in Noodles Slows Sugar Release

Shiitake Powder in Noodles Slows Sugar Release

Shiitake

What they found

Noodles with 4% shiitake powder released 40.36% glucose versus 62.58% for regular noodles.

Noodles with 4% shiitake powder released 40.36% glucose versus 62.58% for regular noodles.

The number

40.36% reduction in glucose release compared to 62.58% in regular noodles

How solid is it?

Lab dish

Lab dish

In vitro (lab dish)

In vitro (lab dish)

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

At a glance

Latin name

Lentinus edodes

Lentinus edodes

Published in

Food Chemistry: X

Food Chemistry: X

Covered in Shroom Scan

Section

GROWING GOURMET

GROWING GOURMET

As it ran in Shroom Scan

Shiitake Noods

Shiitake Noods

Adding 4% shiitake mushroom powder (Lentinus edodes) to noodles created significant health benefits in a new study. The mushroom noodles showed 40.36% reduction in glucose release compared to 62.58% in regular noodles, suggesting better blood sugar control. The fortified noodles had dramatically higher mineral bioavailability - iron (59.22%), zinc (53.29%), and calcium (57.16%). They also demonstrated potent antioxidant activity (82.54% DPPH inhibition) and higher phenolic (59.64 mg/g) and flavonoid (12.56 mg/g) content compared to regular noodles, making them a promising functional food for managing diabetes and nutritional deficiencies.

Adding 4% shiitake mushroom powder (Lentinus edodes) to noodles created significant health benefits in a new study. The mushroom noodles showed 40.36% reduction in glucose release compared to 62.58% in regular noodles, suggesting better blood sugar control. The fortified noodles had dramatically higher mineral bioavailability - iron (59.22%), zinc (53.29%), and calcium (57.16%). They also demonstrated potent antioxidant activity (82.54% DPPH inhibition) and higher phenolic (59.64 mg/g) and flavonoid (12.56 mg/g) content compared to regular noodles, making them a promising functional food for managing diabetes and nutritional deficiencies.

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