Trehalose
Synopsis of trehalose
History
Trehalose is a naturally occurring disaccharide sugar found in various plants, fungi, and invertebrates. Its history in medicinal and nutritional practices stretches back centuries, particularly in cultures that utilized mushrooms and certain herbs as remedies. In East Asian traditional medicine, for instance, edible mushrooms rich in trehalose, such as shiitake and maitake, were not just valued for their flavor, but also for their reputed ability to restore vitality, enhance immune function, and promote overall well-being. These ancient remedies often combined trehalose-containing botanicals with other herbs to maximize their health benefits.
One of the most remarkable attributes of trehalose is its protective effect on cellular structures. Historically, this property was harnessed in remedies aimed at enhancing the body’s resilience to stress and dehydration. Traditional healers would use trehalose-rich plant extracts in poultices or tonics believed to support recovery from illness, fatigue, and environmental stressors.
In herbal combinations, trehalose has been used as a synergistic ingredient, enhancing the stability and efficacy of sensitive plant compounds. Its mild sweetness and unique molecular structure make it an excellent carrier for herbal actives, protecting them from degradation and ensuring sustained potency. Modern herbal formulations often incorporate trehalose for its prebiotic effects, supporting gut health and complementing the actions of other plant-based ingredients. Overall, trehalose’s historical and ongoing contributions to natural medicine underscore its value as both a functional and therapeutic component in nutritional and herbal products.
Traditional and scientific validation
Trehalose is a naturally occurring disaccharide sugar found in various plants, fungi, and invertebrates. Historically, trehalose has been valued for its remarkable ability to preserve cellular structures under stress, such as dehydration and freezing, which has made it an important ingredient in food preservation and pharmaceutical stabilization. In recent years, trehalose has gained attention as a functional ingredient in nutritional products, largely due to its unique metabolic and physiological properties.
Scientific research indicates that trehalose is digested and absorbed more slowly than sucrose, leading to a more gradual rise in blood glucose and insulin levels. This characteristic makes it appealing for use in products aimed at individuals seeking to manage energy levels or blood sugar spikes. Several clinical studies have investigated trehalose’s effects, with some demonstrating its potential to improve glucose metabolism and reduce postprandial glycemic response compared to other sugars. Additionally, preliminary research has explored trehalose's neuroprotective properties and its possible role in promoting autophagy, although these benefits require further validation in human populations.
While trehalose is generally recognized as safe (GRAS) by regulatory authorities, and early clinical results are promising, comprehensive long-term studies are still needed to confirm its health benefits and clarify its mechanisms of action. Nevertheless, the inclusion of trehalose in nutritional products appears to offer significant potential, particularly for consumers seeking stable energy release and enhanced preservation of food quality.
Trehalose is used for these health conditions
Alzheimer's Disease (Scientific)
Dementia (Scientific)
Fatty Liver Disease (Scientific)
Inflammation (Scientific)
Parkinson's Disease (Scientific)