HP Ingredients to distribute maqui extract

HP Ingredients to distribute maqui extract

Delphinol contains a total anthocyanin content of 35 percent and total delphinidin content of 25 percent, which is richer than in other berry extracts.

Annie Eng, CEO of HP Ingredients, announced that the company was named exclusive North American sales and marketing agent for Delphinol, a purified, concentrated standardized extract of maqui berry (Aristotelia chilensis).  Delphinol is a standardized dietary ingredient manufactured exclusively by Maqui New Life SA, a bio-science company headquartered in Chile, using fresh whole maqui berry fruits. Delphinol contains a total anthocyanin content of 35 percent and total delphinidin (a class of anthocyanins) content of 25 percent, which is richer than in other berry extracts.

"Overeating and lack of physical exercise is turning into a global pandemic with metabolic syndrome as a hallmark and type 2 diabetes representing the fastest-growing disease," Juan Hancke, PhD, explains. "The present lifestyle makes it difficult to turn to healthier lifestyles that include improved dietary control and regular physical activity. In this context, polyphenols from berries, fruits and vegetables have shown at large to contribute to a healthier blood sugar control and better body weight management within normal limits. Typically, the plant polyphenols slow down absorption of dietary starch, releasing the glucose less rapidly into the bloodstream by impairing the activity of digestive enzymes, such as alpha-amylase and alpha glucosidase."

Researchers at the Universidad Austral de Chile, led by Juan Hancke PhD, discovered that Delphinol, can control sugar adsorption by a novel mechanism of action. The researchers found that the extract prepared from wild-growing whole Maqui berries, inhibited Na+-dependent glucose transport (SGLT-1) and stimulated incretin secretion. The regulation of SGLT-1 involves a postprandial mechanism, followed by a recruitment of glucose transporter GLUT-2, which depends on the levels of sugars in the intestinal lumen.

Further studies are planned and in development, with results expected to be announced later this year.

 

 

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