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The effect of seaweed enriched bread on carbohydrate digestion and the release of glucose from food

Lookup NU author(s): Dr Matthew WilcoxORCiD, Dr Peter Chater, Moaz Zulali, Dr Ed Okello, Emeritus Professor Chris SealORCiD, Professor Jeffrey Pearson



This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).


Two seaweeds; Ascophyllum nodosum and Fucus vesiculosus, were incorporated into bread at 0.5 and 2% and theireffect on blood glucose in vivo and carbohydrate digestion in vitro were studied.In the five way randomised placebo controlled double blind pilot trial (n = 10) each volunteer consumed 100 gof available carbohydrate (from bread) and their blood glucose was measured over two hours.The breads were tested in a human digestion model and compared against control bread and control breadwith the equivalent amount of seaweed.In the pilot human study the enriched breads did not cause any significant reductions in iAUC of blood glucosewith average reductions of 0.1 ± 44.4%, 8.2 ± 19.3%, 1.0 ± 54.3% and 2.7 ± 31.9% for 0.5% F.vesiculosus, 0.5%A.nodosum, 2% F.vesiculosus, and 2% A.nodosum respectively.However, seaweed added alongside the control bread in vitro significantly reduced the level of carbohydratedigestion compared to the control bread.F.vesiculosus or A.nodosum can reduce carbohydrate digestion, however baking into bread reduces the effect.

Publication metadata

Author(s): Wilcox MD, Cherry P, Chater PI, Yang X, Zulali M, Okello EJ, Seal CJ, Pearson JP

Publication type: Article

Publication status: Published

Journal: Journal of Functional Foods

Year: 2021

Volume: 87

Print publication date: 01/12/2021

Online publication date: 21/09/2021

Acceptance date: 11/09/2021

Date deposited: 22/09/2021

ISSN (print): 1756-4646

ISSN (electronic): 2214-9414

Publisher: Elsevier


DOI: 10.1016/j.jff.2021.104747


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Funder referenceFunder name
BB/K020307/1Biotechnology and Biological Sciences Research Council (BBSRC)