Novo açúcar promete sabor doce e benefícios para o corpo

SAÚDE Imagem: Canva Pro Descubra como a tagatose pode revolucionar a alimentação

[{"selector":"#anim-75d2c543-2698-4959-9a18-a26d071b9923 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-3bf2978b-92d0-430c-8912-2e30ef32f14a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a28f676a-c887-4f30-b16a-eda03a58cf0f","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] O açúcar tradicional pode causar ganho de peso, diabetes e problemas de saúde. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-e6ca36f8-f4fb-4ec6-be95-f74a14c51326 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-3da5ffec-7113-4c62-9d00-b639a6ec3b5c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6c0324d6-48ff-45cf-ae35-1ddbe67d5f4a","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cientistas criaram uma alternativa que mantém o sabor doce sem prejudicar o corpo. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-ec329950-8f9d-4f32-b104-694ecb26caa4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-87c2b7fd-1e0f-4568-b241-934210f5f519","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fdc0e614-19e5-4291-a494-742bf4e17b03","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] A tagatose é um açúcar raro com doçura próxima à sacarose, mas muito menos calórico. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-eeb1aab4-0bac-466e-8bd7-5514a8448668 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-ad000ab7-9ebc-4307-8beb-fb8c57e1f73a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-7105078d-9050-4b45-bb4f-80ca2bf6286b","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ela quase não é absorvida no intestino, ajudando a controlar a glicose e a insulina. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-0e9dac21-ba15-4dfd-85e8-4e3c75ca4a34 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-a11ed96c-6524-409d-a3ba-d51cdb2c6f82","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d77e524a-08a7-4646-8240-4b154eaf4f67","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Pesquisadores usam bactérias modificadas para transformar glicose em tagatose. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-60842aa7-73c1-4e6d-9cee-f9f63f20eb92 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-8be87526-2cd6-4f92-bf0e-65f986368b00","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9d83eb95-adae-4132-8f97-8fd1d94732e1","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] O processo alcança até 95% de rendimento, tornando o açúcar raro acessível. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-9707dd51-e195-4c82-b34c-6c164acda87d [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-65c3b885-719e-4bba-b437-73a57aacd4c6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a6f4cfc8-73c8-469f-9143-99f5bdc755de","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Além de menos calórico, a tagatose ajuda na saúde bucal e no intestino. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-a514ad54-3851-4887-97bd-4574858bc2ea [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-ccc60566-7de9-48ea-a5bc-012c715cc1ef","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5aff9d60-f1bc-4dd7-a5e8-8a9a38d7da61","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ela funciona em receitas, carameliza, mantém textura e se comporta como açúcar comum. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-629aed45-e102-48cf-924f-f0af613c57d0 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-43179f16-ce2e-4d27-af38-ca536fb17fd5","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e05621c7-2b23-44f7-8481-c248777fd009","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] O estudo de Aaron M. Love abre caminho para outros açúcares funcionais. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-c3dcd46e-5af0-457a-98bb-3641c77cfdcd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-e77c0344-89fe-45e1-bab1-7c9a019e54b3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-789fd26b-f745-497a-b854-a1779caa6178","keyframes":{"transform":["translate3d(-116.38226%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Essa descoberta pode mudar a indústria, oferecendo produtos saudáveis e saborosos. Imagem: Getty Images/ Canva Pro

[{"selector":"#anim-9b2ea9f8-4cd4-4a7d-93d3-85565fdd32d8 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"fill":"forwards"}] [{"selector":"#anim-84047436-503c-4ea5-985c-782b9d2f2757","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0f6f6168-f453-4f06-9d0c-9d8f21449abc","keyframes":{"transform":["translate3d(-120.13652%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Quer saber como o açúcar do futuro pode transformar sua alimentação? Imagem: Getty Images/ Canva Pro Ler artigo completo