Darling Ingredients Announces Publication of Peer-Reviewed Collagen Peptides Study and its Impact on Post-Meal Blood Glucose Spikes
Darling Ingredients Inc. (NYSE: DAR) today announced the publication of preclinical and clinical studies1 in the Wiley Journal of Food Science and Nutrition, focusing on the impact of a specific collagen peptide composition on post-meal blood glucose spikes.
Developed by Darling Ingredients' premier collagen and gelatin brand, Rousselot, the Nextida library features a groundbreaking collection of specific collagen peptide compositions with new targeted health benefits. The first product in this range, Nextida GC™, has shown significant potential in mitigating post-meal glucose spikes in healthy individuals.
This potential was confirmed in preclinical studies on mice and a proof-of-concept clinical study involving healthy individuals, including those with normoglycemia as well as prediabetes. In this first clinical trial, participants who consumed 5- or 10-gram doses of Nextida GC 30 minutes before a meal experienced a 42% reduction in blood glucose spike on average after the meal.2
"We are proud of this publication, which supports our discoveries, underscores the robustness of our scientific research, and highlights the potential of Nextida GC," said Randall C. Stuewe, Chairman and CEO, Darling Ingredients. “This product represents a significant breakthrough in the field of collagen peptides and offers a promising new option for individuals seeking safe and natural supplements to enhance their well-being.”
As consumer demand for natural and effective health solutions continues to grow, Darling Ingredients is committed to leading the way in the development of new collagen-based products that offer health benefits extending beyond traditional ones.
1 Grasset, E., et al., A Specific Collagen Hydrolysate Improves Postprandial Glucose Tolerance in Normoglycemic and Prediabetic Mice and in a First Proof of Concept Study in 16 Healthy, Normoglycemic, and Prediabetic Humans. Wiley Journal of Food Science and Nutrition, Article ID: FSN34538, Article DOI: 10.1002/fsn3.4538, Inertanal Article ID: 100074727.
2 Reduced post-meal glucose spike by 43% (5-gram dose) and 40% (10-gram dose).
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