{"id":696163,"date":"2026-06-04T20:26:03","date_gmt":"2026-06-04T20:26:03","guid":{"rendered":"https:\/\/microscopemedia.com\/?p=696163"},"modified":"2026-06-04T20:26:03","modified_gmt":"2026-06-04T20:26:03","slug":"un-studiu-recent-confirma-ca-zaharul-din-sucuri-si-cel-din-bauturile-racoritoare-industriale-nu-sunt-la-fel","status":"publish","type":"post","link":"https:\/\/microscopemedia.com\/?p=696163","title":{"rendered":"Un studiu recent confirm\u0103 c\u0103 zah\u0103rul din sucuri \u0219i cel din b\u0103uturile r\u0103coritoare industriale nu sunt la fel"},"content":{"rendered":"<div><img decoding=\"async\" src=\"https:\/\/microscopemedia.com\/wp-content\/uploads\/2026\/06\/un-studiu-recent-confirma-ca-zaharul-din-sucuri-si-cel-din-bauturile-racoritoare-industriale-nu-sunt-la-fel.jpg\" class=\"ff-og-image-inserted\"><\/div>\n<p id=\"p-0\">Lucrarea a fost publicat\u0103 \u00een The Conversation \u0219i \u00een revista Food and Function \u0219i este semnat\u0103 de Francisco A. Tom\u00e1s-Barber\u00e1n, profesor de cercetare al CSIC la Centrul de Edafologie \u0219i Biologie Aplicat\u0103 din Segura (CEBAS-CSIC), noteaz\u0103 <a href=\"https:\/\/okdiario.com\/salud\/reciente-estudio-del-csic-espanol-confirma-que-azucar-zumos-refrescos-industriales-no-son-iguales-17130158\" target=\"_blank\" rel=\"noopener\">okdiario<\/a>.<\/p>\n<h2 id=\"chapter-0\">Studiul care a analizat cum reac\u021bioneaz\u0103 organismul la zah\u0103rul din sucuri<\/h2>\n<p id=\"p-1\">Cercetarea s-a concentrat pe compararea modului \u00een care sunt absorbite zaharurile prezente \u00eentr-un suc de portocale 100% fa\u021b\u0103 de cele ad\u0103ugate \u00een b\u0103uturile industriale. Pentru aceasta, oamenii de \u0219tiin\u021b\u0103 au analizat diferite b\u0103uturi cu aceea\u0219i cantitate de glucoz\u0103, fructoz\u0103 \u0219i zaharoz\u0103, dar cu niveluri diferite de compu\u0219i naturali ai fructului.<\/p>\n<p id=\"p-2\">Cercet\u0103torii au lucrat cu patru b\u0103uturi diferite:<\/p>\n<ul>\n<li>Suc de portocale 100%.<\/li>\n<li>Un amestec cu 50% suc.<\/li>\n<li>O b\u0103utur\u0103 f\u0103r\u0103 suc \u0219i cu zaharuri ad\u0103ugate.<\/li>\n<li>O b\u0103utur\u0103 de control realizat\u0103 doar din glucoz\u0103 \u00een ap\u0103.<\/li>\n<\/ul>\n<p id=\"p-3\">Toate con\u021bineau 25 de grame de zah\u0103r, \u00eens\u0103 nu aveau aceea\u0219i \u201ematrice alimentar\u0103\u201d. Acest concept se refer\u0103 la compu\u0219ii naturali prezen\u021bi \u00een fruct, precum mineralele, polifenolii \u0219i cantit\u0103\u021bile mici de fibre.<\/p>\n<p id=\"p-4\">Rezultatele au ar\u0103tat diferen\u021be clare la doar 15 minute dup\u0103 consum. <strong>Cei care au b\u0103ut suc de portocale 100% au \u00eenregistrat niveluri mai sc\u0103zute ale glucozei \u00een s\u00e2nge fa\u021b\u0103 de cei care au consumat b\u0103utura cu zaharuri ad\u0103ugate.<\/strong><\/p>\n<p id=\"p-5\">Studiul a eviden\u021biat, de asemenea, c\u0103 v\u00e2rful maxim de glucoz\u0103 a fost mai mic \u00een cazul sucului natural. \u00cen timp ce b\u0103utura de control a atins valori mai ridicate, sucul a reu\u0219it s\u0103 atenueze curba glicemic\u0103, de\u0219i con\u021binea exact aceea\u0219i cantitate de zaharuri.<\/p>\n<p id=\"p-6\">Potrivit cercet\u0103torilor, acest lucru demonstreaz\u0103 c\u0103 matricea natural\u0103 a fructului modific\u0103 viteza cu care zah\u0103rul ajunge \u00een s\u00e2nge.<\/p>\n<h2 id=\"chapter-1\">De ce zah\u0103rul din sucul natural ac\u021bioneaz\u0103 diferit fa\u021b\u0103 de cel din b\u0103uturile r\u0103coritoare<\/h2>\n<p id=\"p-7\">Echipa CSIC a explicat c\u0103 mai multe mecanisme ar putea sta la baza acestor diferen\u021be metabolice. Unul dintre ele este legat de polifenolii prezen\u021bi \u00een portocal\u0103, precum hesperidina \u0219i narirutina.<\/p>\n<p id=\"p-8\">Ace\u0219ti compu\u0219i interfereaz\u0103 cu transportorii de <strong>glucoz\u0103 numi\u021bi SGLT1 \u0219i GLUT2, proteine responsabile de facilitarea intr\u0103rii zah\u0103rului<\/strong> <strong>\u00een fluxul sanguin<\/strong>. Prin competi\u021bia cu glucoza, ace\u0219tia \u00eencetinesc par\u021bial absorb\u021bia acesteia.<\/p>\n<p id=\"p-9\">\u00cen plus, mineralele prezente \u00een mod natural \u00een suc, precum potasiul, magneziul \u0219i calciul, particip\u0103 la procesele celulare care regleaz\u0103 transportul glucozei c\u0103tre \u021besuturi precum mu\u0219chii sau \u021besutul adipos.<\/p>\n<p id=\"p-10\">Cercet\u0103torii au subliniat \u0219i faptul c\u0103 structura proprie a sucului influen\u021beaz\u0103 golirea gastric\u0103. Urmele de fibre \u0219i pH-ul natural al produsului ar ajuta ca zah\u0103rul s\u0103 ajung\u0103 \u00een intestinul sub\u021bire \u00eentr-un mod mai gradual.<\/p>\n<h2 id=\"chapter-2\">Studiul arat\u0103 c\u0103 nu toate persoanele reac\u021bioneaz\u0103 la fel la acela\u0219i tip de zah\u0103r<\/h2>\n<p id=\"p-11\">Unul dintre cele mai interesante aspecte ale cercet\u0103rii a fost c\u0103 nu to\u021bi participan\u021bii au reac\u021bionat la fel la consumul b\u0103uturilor, chiar dac\u0103 erau b\u0103rba\u021bi tineri \u0219i s\u0103n\u0103to\u0219i.<\/p>\n<p id=\"p-12\"><strong>Cercet\u0103torii au identificat dou\u0103 grupuri distincte:<\/strong><\/p>\n<ul>\n<li>\u201eR\u0103spuns ridicat\u201d: <strong>persoane care dezvolt\u0103 v\u00e2rfuri mari de glucoz\u0103 dup\u0103 consumul de zah\u0103r. \u00cen cazul lor, sucul de portocale 100% a redus considerabil aceste v\u00e2rfuri comparativ cu b\u0103uturile zaharoase.<\/strong><\/li>\n<li><strong>\u201eR\u0103spuns sc\u0103zut\u201d: participan\u021bi care prezentau deja niveluri moderate de glucoz\u0103, indiferent de b\u0103utura consumat\u0103.<\/strong><\/li>\n<\/ul>\n<p id=\"p-13\">Aceast\u0103 diferen\u021b\u0103 i-a determinat pe oameni de \u0219tiin\u021b\u0103 s\u0103 pun\u0103 sub semnul \u00eentreb\u0103rii recomand\u0103rile generale care trateaz\u0103 toate tipurile de zah\u0103r \u0219i toate persoanele \u00een mod identic.<\/p>\n<p id=\"p-14\">Studiul concluzioneaz\u0103 c\u0103 sucul 100% din fructe nu poate fi considerat pur \u0219i simplu o b\u0103utur\u0103 r\u0103coritoare zaharoas\u0103 natural\u0103. Compozi\u021bia sa con\u021bine elemente care modific\u0103 r\u0103spunsul metabolic \u0219i pe care b\u0103uturile industriale nu reu\u0219esc s\u0103 le reproduc\u0103.<\/p>\n<p id=\"p-15\">Autorii au precizat totodat\u0103 c\u0103 cercetarea a fost realizat\u0103 doar pe b\u0103rba\u021bi tineri \u0219i s\u0103n\u0103to\u0219i, astfel c\u0103 va fi necesar s\u0103 se studieze \u00een continuare modul \u00een care reac\u021bioneaz\u0103 alte grupuri de popula\u021bie.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lucrarea a fost publicat\u0103 \u00een The Conversation \u0219i \u00een revista Food and Function \u0219i este semnat\u0103 de Francisco A. Tom\u00e1s-Barber\u00e1n, profesor de cercetare al CSIC la Centrul de Edafologie \u0219i &hellip; <a href=\"https:\/\/microscopemedia.com\/?p=696163\" class=\"more-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":696164,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/696163"}],"collection":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=696163"}],"version-history":[{"count":0,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/posts\/696163\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=\/wp\/v2\/media\/696164"}],"wp:attachment":[{"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=696163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=696163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microscopemedia.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=696163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}