The Science of Reducose


The Science Behind Reducose:

Reducose® is a proprietary water extract of mulberry leaves. Mulberry leaves have been used for centuries as both a food and medicine and they contain chemical compounds that are beneficial for maintaining healthy blood glucose levels. These compounds, called iminosugars, look very similar to glucose and are able to interact with our digestive enzymes that break down sugar and starch so they can be absorbed into the body. Reducose® was developed in such a way to enrich these iminosugars so that only a small amount is needed to have a beneficial effect.

Reducose has been studied in five separate clinical trials and the results have shown that it significantly lowers blood glucose and insulin responses after eating foods containing carbohydrates, helping to keep them within a normal and healthy range. Our blood sugar levels have an impact on a number of biological functions including weight, blood lipids, mood, memory, and cognitive functioning and so it is important to keep them within a normal, healthy range to maintain long-term health and general well being.

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Types of Dietary carbohydrates

Dietary carbohydrates are classified as either sugars, starches or fibers and are grouped based on their speed of digestion:

  • Rapidly digestible starch (RDS)
  • Slowly digestible starch (SDS) and
  • Resistant starch (RS)

When we eat these different starches, they have markedly different effects on our blood sugar levels. Rapidly digestible starch is broken down quickly and causes a rapid increase in our blood sugar levels.

In contrast, resistant starches and fiber escape digestion in the small intestine and pass into the large intestine where they become food for the microbiome1.

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Glycemic Index (GI)

The glycemic index (GI) is a relative ranking system for carbohydrate foods and their impact on our blood sugar levels.


Low GI
Med GI
High GI

High GI carbohydrates release a large amount of sugar rapidly into the bloodstream. Many people are unaware, but gram for gram, refined starches have twice the glycemic impact as sugar and that sugar is a medium GI carbohydrate. Meanwhile, low GI diets lead to low and slow changes in blood sugar levels and have been clinically demonstrated to improve blood sugar profile, blood lipid profile, and insulin resistance2, 3, 4.

Reducose has been clinically shown to make high GI foods low GI5,6

How Reducose works

Reducose is a water extract of White Mulberry leaves, turning fast sugars and carbs into slow ones.

Reducose lowers blood sugar and the glycemic index of foods by inhibiting the enzymes that are responsible for digesting carbohydrates. Most carbohydrates are too large to be absorbed into the body and need to be broken down into single sugar units (such as glucose) to allow absorption. The body makes use of enzymes to achieve this 7. Reducose is an inhibitor of these enzymes.

After inhibiting the digestive enzymes, Reducose breaks free and unlike other ‘carb blockers’ is absorbed into the bloodstream where it is rapidly excreted in the urine. This is important from a side-effect perspective as the microbiome utilizes the same enzymes to break down undigested foods and inhibitors remaining with the food would impact this activity. The undigested carbohydrates that continue along the intestines trigger a cascade of other beneficial effects including making us feel full after eating for longer (no more unhealthy snacking) and feeding the good bacteria in our gut. Reducose may also support healthy weight loss by blocking excess carbohydrate calories getting into the body, increasing satiety, and promoting a healthy, normal insulin response.

Reducose gives you more freedom in your life to make the choices you want, putting you back in control.

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1.  Campbell, GJ, et al. 2017. Metabolic effects of high glycaemic index diets: a systematic review and meta-analysis of feeding studies in mice and rats. Nutrients 646-665.

2.  Elliott, DE and Thomas DJ. 2010. The use of low-glycaemic index diets in diabetes control. Br J Nutr 797-802.

3.  Goff, LM et al. 2013. Low glycaemic index diets and blood lipids: a systemative review and meta-analysis of randomised controlled trials. Nutr Metab Cardiovasc Dis 1-10.

4.  Ojo, O et al. 2018. The effect of dietary glycaemic index on glycaemia in patients with type-2 diabetes: a systematic review and meta-analysis of randmised controlled trials. Nutrients.

5.  Wang, R et al. 2018. Mulberry leaf extract reduces the glycemic index of four common dietary carbohydrates. Medicines 1-8.

6.  Lown M et al, 2017. Mulberry extract improves glucose tolerance and decreases insulin concentrations in normoglycaemic adults: results of a randomized double-blind placebo controlled study. PLoS ONE; Feb 22.

7. Holmes R, 1971. Carbohydrate digestion and absorption. J. Clin. Path; 24 (5): 10-13.