<p>Synopsis: A study from Liverpool John Moores University shows that short-term, but not acute, intake of CurraNZ® can improve insulin responses and free-living postprandial glucose excursions in overweight/obese individuals.</p>
<p>The study, published in European Journal of Nutrition, investigated the effect of repeated daily intake of CurraNZ on metabolic responses in sedentary obese and overweight individuals under ‘free living’ conditions. The findings showed:</p>
<ul>
<li> Improved insulin sensitivity a staggering 22%</li>
<li> Reduced free-living post-meal glucose responses up to 9%</li>
<li> Reduced circulating levels of the inflammatory marker C-Reactive Protein by 24%</li>
</ul>
<p>Participants took two capsules (600mg) of CurraNZ or a placebo every day for eight days while going about their normal daily activities and maintaining their customary diets.</p>
<p>They were fitted with continuous glucose monitors, which provide an indirect measure of blood sugars throughout the day and specifically the responses following a meal. High blood sugar responses to each meal increase the risk of Type 2 Diabetes.</p>
<p>The researchers found the effect of New Zealand blackcurrant extract improved responses to a normal meal.</p>
<p>Just one week’s intake significantly lowered post-breakfast and lunch glucose concentrations and improved whole-body insulin sensitivity by 22%.</p>
<p>CurraNZ also lowered the inflammatory marker C-Reactive Protein by 24%, which came as a surprise to the researchers.</p>
<p>CRP mainly comes from the liver in response to inflammation and can influence insulin sensitivity. The change to CRP in this study indicates that in just a short period of seven-to-eight days, blackcurrant anthocyanin could be improving insulin sensitivity in the liver.</p>
<p><em><strong>Short-term, but not acute, intake of New Zealand blackcurrant extract improves insulin sensitivity and free-living postprandial </strong></em><span><em><strong>glucose excursions in overweight/obese individuals</strong></em>; </span>Nolan A, Brett R, Strauss JA, Stewart CE, Shepherd SO; European Journal of Nutrition, July 2020. DOI:<span> </span><a class="nova-e-link nova-e-link--color-inherit nova-e-link--theme-decorated" href="https://www.researchgate.net/deref/http%3A%2F%2Fdx.doi.org%2F10.1007%2Fs00394-020-02329-7" target="_blank" rel="noopener noreferrer">10.1007/s00394-020-02329-7</a></p>
