University of Colorado Boulder researchers found that erythritol, a widely used sugar substitute in diet foods and drinks, can impair brain blood vessel cells and increase stroke risk by reducing their ability to relax and break down clots. The study, published in the Journal of Applied Physiology, exposed brain cells to erythritol levels comparable to a single sugar-free beverage and observed increased oxidative stress and reduced nitric oxide production.
Otto Beta
1 comment
University of Colorado Boulder researchers found that erythritol, a widely used sugar substitute in diet foods and drinks, can impair brain blood vessel cells and increase stroke risk by reducing their ability to relax and break down clots. The study, published in the Journal of Applied Physiology, exposed brain cells to erythritol levels comparable to a single sugar-free beverage and observed increased oxidative stress and reduced nitric oxide production.