Mushroom extract improved
which is said to enhance insulin sensitivity.
New Jersey-based Maitake Products has developed a new compound which is said to enhance insulin sensitivity.
Called SX-Fraction, the compound is derived from an active fraction of the Maitake mushroom (Grifola frondosa). The company already has a US Patent (number 5,773,426) for the original maitake extract, X-fraction, which first demonstrated anti-diabetic activity in Japanese studies. Since then the company has been searching for a better compound.
Dr Cun Zhuang, chief researcher at Maitake Products, developed an improved method to successfully fractionate and identify another active compound the SX-Fraction, from Maitake. Studies on SX-Fraction at Georgetown University and New York Medical College, have found that it has a more potent ability to enhance insulin sensitivity for controlling blood sugar levels and lower high blood pressure than X-fraction, according to the company.
Michael Shirota, president of Maitake Products, said he believes the new product may also be helpful not only in prevention, but for those who suffer from chronic disorders associated with the ageing process due to malfunction of blood glucose/insulin metabolism (so-called 'Syndrome X'). The typical risks involved with Syndrome X include type II diabetes (glucose intolerance), hypertension (high blood pressure), hyperlipidemia (high cholesterol), and obesity.
Shirota added that the product could have a significant impact in the natural foods industry as it is the first dietary supplement of this kind specifically targeting Syndrome X with scientific validation behind it.
