A new study by a team of researchers at the University of New South Wales (UNSW) has revealed a new way to eat better for a better sleep, and it involves a new type of food that contains the brain-eating protein galactose.
Read moreA team of scientists led by Dr. Joanna Risso from UNSW’s Department of Neuroscience and Medical Education has discovered that galactosols, which are the building blocks of galactylates, are the key ingredient in a new food that is being developed by a company called Ganoderma.
Galactose is the main sugar found in the body and plays a key role in regulating glucose levels, and as a result, galacto-oligosaccharides (GOSs), the building block of the brain, are key to good sleep.
The team, which included Associate Professor Mark Wilson from UNSw’s School of Medical Education, found that galactsol, or galactolactone, is able to stimulate the brain and body’s production of glucose, which helps to keep the brain functioning normally.
“Ganoderm is a company that is developing a novel, low-calorie sweetener, which we believe to be the first dietary sugar that is capable of promoting good brain health,” Dr Riswe’s team said in a statement.
“Galactose, which is the precursor of galactsola, is also the precursor for the brain’s brain-derived neurotrophic factor (BDNF), which plays a critical role in sleep regulation.”
Ganode is currently available in food-based drinks and as an ingredient in yogurts.
The researchers say they plan to test galactoses in a number of new products.
“We have been interested in how to make foods that are high in dietary galactones for over 20 years,” RisSO said.
To find out more about galactosa, read the full study.”
To date, only a few studies have been conducted on galactogenic galactoids, but this is the first time that we have examined galactoid content in foods and how it is related to the effects of a particular galactolytic sugar.”
To find out more about galactosa, read the full study.
The research was published in the journal Neuroscience & Biobehavioral Reviews.
The findings were funded by the Australian Research Council (ARC) and the Australian Institute of Health and Welfare (AIHW).