Abstract
L-Arabinose is one of the pentose in nature and is a common component of various plant polysaccharides of hemicellulose. Small amount occurs in the free state in several foods, especially fermented foods such as miso, soy sauce, and whiskey. The taste of L-arabinose is quite similar to sucrose and the sweetness is approximately half of sucrose. L-Arabinose has a specific inhibitory effect on intestinal sucrase activity and suppresses the increase of blood glucose level after sucrose ingestion. In animals and humans, it has been reported that the addition of 2-3% L-arabinose to sucrose reduces about 50% elevation of the blood glucose level after sucrose ingestion. In this paper, I will explain the physiology function of L-arabinose mainly and as the application to food use, the synergistic effect of simultaneous intakes of L-arabinose and dietary fiber.
