A preparation of β-glucans and anthocyanins (LoGiCarb™) lowers the digestibility and glycemic index of white rice.

The effect of a proprietary blend of β-glucan, anthocyanins and resistant dextrin (LoGICarb™) on the (1) digestibility and (2) glycemic response of humans to white rice, were carried out. The amounts of glucose released, rapidly digestible starch, and predicted glycemic index of white rice were significantly reduced, with addition of LoGICarb™. The mean glycemic index (GI) value of white rice, were also reduced from 72 to 55.