Ayokunle O. Ademosun

Deglycaemation: a sustainable food systems strategy for developing low-glycemic foods through polyphenol enrichment, dietary fiber optimization, and starch structure modification

The global rise in diet-related non-communicable diseases has been strongly linked to the widespread consumption of highly processed, high-glycemic foods rich in refined carbohydrates and added sugars. These foods induce rapid postprandial glucose excursions that contribute to ox...