{"id":173346,"date":"2026-09-07T20:37:12","date_gmt":"2026-09-07T20:37:12","guid":{"rendered":"https:\/\/www.europesays.com\/sk\/173346\/"},"modified":"2026-09-07T20:37:12","modified_gmt":"2026-09-07T20:37:12","slug":"rozsirena-nahrada-cukru-moze-prispievat-k-problemom-s-pecenou-najdes-ju-v-zuvackach-aj-dalsich-beznych-potravinach-vosveteit-sk","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/sk\/173346\/","title":{"rendered":"Roz\u0161\u00edren\u00e1 n\u00e1hrada cukru m\u00f4\u017ee prispieva\u0165 k probl\u00e9mom s pe\u010de\u0148ou. N\u00e1jde\u0161 ju v \u017euva\u010dk\u00e1ch aj \u010fal\u0161\u00edch be\u017en\u00fdch potravin\u00e1ch | Vosveteit.sk"},"content":{"rendered":"

Ke\u010f chce\u0161 obmedzi\u0165 klasick\u00fd cukor, sorbitol m\u00f4\u017ee p\u00f4sobi\u0165 ako celkom rozumn\u00e1 alternat\u00edva. Ide o takzvan\u00fd cukrov\u00fd alkohol, ktor\u00fd sa pou\u017e\u00edva najm\u00e4 v produktoch s ozna\u010den\u00edm \u201ebez cukru\u201c alebo \u201es n\u00edzkym obsahom cukru\u201c. N\u00e1jde\u0161 ho napr\u00edklad v \u017euva\u010dk\u00e1ch, cukr\u00edkoch, ale aj v niektor\u00fdch druhoch ovocia a zeleniny.<\/p>\n

Nov\u00e1 \u0161t\u00fadia<\/a> vedcov z Washington University v St. Louis<\/a> v\u0161ak prin\u00e1\u0161a d\u00f4vod pozrie\u0165 sa na t\u00fato l\u00e1tku trochu pozornej\u0161ie. V\u00fdskumn\u00edci zistili, \u017ee sorbitol sa za ur\u010dit\u00fdch podmienok m\u00f4\u017ee dosta\u0165 cez \u010drev\u00e1 a\u017e do pe\u010dene, kde sa n\u00e1sledne premen\u00ed na deriv\u00e1t frukt\u00f3zy. Pr\u00e1ve frukt\u00f3za pritom v posledn\u00fdch rokoch p\u00fata zna\u010dn\u00fa pozornos\u0165 vedcov. Pri nadmernom pr\u00edjme toti\u017e m\u00f4\u017ee prispieva\u0165 k metabolick\u00fdm probl\u00e9mom a k ochoreniam pe\u010dene. Vedci preto sk\u00famali, \u010di podobn\u00fa cestu nem\u00f4\u017ee v tele vytvori\u0165 aj sorbitol.<\/p>\n

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Odoberaj Vosveteit.sk cez Telegram a prihl\u00e1s sa k odberu spr\u00e1v
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Sorbitol si telo dok\u00e1\u017ee vytvori\u0165 aj samo<\/p>\n

Zauj\u00edmav\u00e9 na v\u00fdskume je, \u017ee sorbitol nemus\u00ed\u0161 prija\u0165 iba prostredn\u00edctvom \u017euva\u010dky alebo sladkost\u00ed. Telo si ho dok\u00e1\u017ee vytvori\u0165 aj samo. Proces sa za\u010d\u00edna pri gluk\u00f3ze. Ke\u010f jej koncentr\u00e1cia v \u010dreve po jedle st\u00fapne dostato\u010dne vysoko, enz\u00fdmy ju m\u00f4\u017eu premeni\u0165 na sorbitol. Doteraz sa jeho tvorba sp\u00e1jala najm\u00e4 s cukrovkou a stavmi, pri ktor\u00fdch \u010dlovek dosahuje dlhodobo vysok\u00fa hladinu gluk\u00f3zy v krvi<\/a>.<\/p>\n

Experimenty na zebri\u010dk\u00e1ch v\u0161ak uk\u00e1zali, \u017ee k tvorbe sorbitolu m\u00f4\u017ee d\u00f4js\u0165 aj za be\u017en\u00fdch podmienok po jedle.<\/p>\n

\u201eV tele sa m\u00f4\u017ee vytv\u00e1ra\u0165 vo v\u00fdznamnom mno\u017estve,\u201c uviedol Gary Patti, jeden z autorov v\u00fdskumu.<\/p>\n

To v\u0161ak e\u0161te automaticky neznamen\u00e1 probl\u00e9m. D\u00f4le\u017eit\u00fa \u00falohu toti\u017e zohr\u00e1vaj\u00fa bakt\u00e9rie, ktor\u00e9 \u017eij\u00fa v na\u0161ich \u010drev\u00e1ch. Niektor\u00e9 z nich dok\u00e1\u017eu sorbitol rozlo\u017ei\u0165 a premeni\u0165 na l\u00e1tky, ktor\u00e9 u\u017e pre telo nepredstavuj\u00fa rovnak\u00fd probl\u00e9m. V\u00fdskumn\u00edci pritom identifikovali konkr\u00e9tne kmene bakt\u00e9ri\u00ed<\/a> rodu Aeromonas, ktor\u00e9 sa na tomto procese podie\u013eaj\u00fa.<\/p>\n

Neprehliadni
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\n\t\t\t\t\tVIDEO: Tak\u00fdto z\u00e1pas neuvid\u00ed\u0161 ani v Mortal Kombat. Robot odkopol s\u00faperovi hlavu, ten bojoval \u010falej <\/p>\n

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\"bakteria\"\"bakteria\"Zdroj: katerynakon \/ depositphotos.com<\/a>
\n\u010crevn\u00e9 bakt\u00e9rie m\u00f4\u017eu rozhodn\u00fa\u0165, \u010do sa so sorbitolom stane<\/p>\n

Ak m\u00e1\u0161 v \u010dreve dostatok bakt\u00e9ri\u00ed schopn\u00fdch sorbitol spracova\u0165, ve\u013ek\u00e1 \u010das\u0165 tejto l\u00e1tky sa m\u00f4\u017ee rozlo\u017ei\u0165 e\u0161te predt\u00fdm, ako sa dostane \u010falej do tela. Ak v\u0161ak tak\u00fdchto bakt\u00e9ri\u00ed nem\u00e1\u0161 dostatok, situ\u00e1cia m\u00f4\u017ee vyzera\u0165 inak. Sorbitol m\u00f4\u017ee pokra\u010dova\u0165 tr\u00e1viacim traktom a n\u00e1sledne sa dosta\u0165 do pe\u010dene. Tam ho telo dok\u00e1\u017ee premeni\u0165 na deriv\u00e1t frukt\u00f3zy.<\/p>\n

\u201eAk v\u0161ak nem\u00e1te spr\u00e1vne bakt\u00e9rie, pr\u00e1ve vtedy to m\u00f4\u017ee by\u0165 probl\u00e9m. Sorbitol sa toti\u017e nerozlo\u017e\u00ed a n\u00e1sledne sa dostane do pe\u010dene,\u201c vysvetlil Patti.<\/p>\n

Vedci z\u00e1rove\u0148 upozor\u0148uj\u00fa, \u017ee rozhoduj\u00face nemus\u00ed by\u0165 iba zlo\u017eenie \u010drevn\u00e9ho mikrobi\u00f3mu. \u00dalohu m\u00f4\u017ee zohr\u00e1va\u0165 aj mno\u017estvo sorbitolu a gluk\u00f3zy, ktor\u00e9 prij\u00edma\u0161.<\/p>\n

Pri malom mno\u017estve sorbitolu, napr\u00edklad pri jeho prirodzenom v\u00fdskyte v ovoc\u00ed, m\u00f4\u017eu ma\u0165 \u010drevn\u00e9 bakt\u00e9rie dostatok kapacity na jeho spracovanie. Ak v\u0161ak \u010dlovek prijme v\u00e4\u010d\u0161ie mno\u017estvo tejto l\u00e1tky, bakt\u00e9rie nemusia v\u0161etko stihn\u00fa\u0165 rozlo\u017ei\u0165. Podobn\u00e1 situ\u00e1cia m\u00f4\u017ee nasta\u0165 aj pri vysokom pr\u00edjme gluk\u00f3zy. Viac gluk\u00f3zy toti\u017e m\u00f4\u017ee vies\u0165 k v\u00e4\u010d\u0161ej tvorbe sorbitolu priamo v \u010dreve. V\u00fdsledkom tak m\u00f4\u017ee by\u0165 viac sorbitolu, ktor\u00fd zostane nespracovan\u00fd a pokra\u010duje \u010falej.<\/p>\n

Probl\u00e9m sa m\u00f4\u017ee t\u00fdka\u0165 aj potrav\u00edn \u201ebez cukru\u201c<\/p>\n

V\u00fdskum preto prin\u00e1\u0161a zauj\u00edmav\u00fa ot\u00e1zku t\u00fdkaj\u00facu sa potrav\u00edn<\/a>, ktor\u00e9 vn\u00edmame ako zdrav\u0161iu alternat\u00edvu ku klasick\u00fdm sladkostiam. Sorbitol toti\u017e patr\u00ed medzi takzvan\u00e9 polyoly, teda cukrov\u00e9 alkoholy. V\u00fdrobcovia ho pou\u017e\u00edvaj\u00fa napr\u00edklad preto, \u017ee dok\u00e1\u017ee osladi\u0165 potraviny bez toho, aby do nich museli prida\u0165 rovnak\u00e9 mno\u017estvo klasick\u00e9ho cukru.<\/p>\n

\"pecen\"\"pecen\"Zdroj: exploderasi \/ depositphotos.com<\/a><\/p>\n

To v\u0161ak neznamen\u00e1, \u017ee v\u0161etky v\u00fdrobky so sorbitolom predstavuj\u00fa zdravotn\u00e9<\/a> riziko. Pr\u00e1ve mno\u017estvo a sp\u00f4sob, ak\u00fdm telo l\u00e1tku spracuje, m\u00f4\u017eu by\u0165 ve\u013emi d\u00f4le\u017eit\u00e9. Vedci navy\u0161e zatia\u013e nemaj\u00fa odpove\u010f na v\u0161etky ot\u00e1zky. Aktu\u00e1lne v\u00fdsledky poch\u00e1dzaj\u00fa predov\u0161etk\u00fdm z experimentov na zebri\u010dk\u00e1ch a \u010fal\u0161\u00ed v\u00fdskum bude potrebn\u00fd na potvrdenie toho, \u010di rovnak\u00fd mechanizmus zohr\u00e1va v\u00fdznamn\u00fa \u00falohu aj u \u013eud\u00ed. Pattiho t\u00edm chce teraz lep\u0161ie pochopi\u0165, ako \u010drevn\u00e9 bakt\u00e9rie sorbitol odb\u00faravaj\u00fa a \u010do presne rozhoduje o tom, \u010di sa l\u00e1tka dostane a\u017e do pe\u010dene.<\/p>\n

Za zmienku ur\u010dite stoj\u00ed aj to, \u017ee samotn\u00fd vedec po\u010das v\u00fdskumu narazil na sorbitol aj vo svojej ob\u013e\u00fabenej prote\u00ednovej ty\u010dinke. L\u00e1tka, ktor\u00fa mnoh\u00ed \u013eudia vn\u00edmaj\u00fa ako jednoduch\u00fa n\u00e1hradu cukru, sa toti\u017e nach\u00e1dza v ove\u013ea v\u00e4\u010d\u0161om mno\u017estve v\u00fdrobkov, ne\u017e by sa na prv\u00fd poh\u013ead mohlo zda\u0165.<\/p>\n

V\u00fdsledky tak neznamenaj\u00fa, \u017ee by si mal automaticky presta\u0165 konzumova\u0165 v\u0161etky potraviny obsahuj\u00face sorbitol, nazna\u010duj\u00fa ale, \u017ee spracovanie cukrov a sladidiel v \u013eudskom tele m\u00f4\u017ee by\u0165 podstatne zlo\u017eitej\u0161ie, ne\u017e ukazuje jednoduch\u00e9 ozna\u010denie \u201ebez cukru\u201c.<\/p>\n


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<\/p>\n","protected":false},"excerpt":{"rendered":"Ke\u010f chce\u0161 obmedzi\u0165 klasick\u00fd cukor, sorbitol m\u00f4\u017ee p\u00f4sobi\u0165 ako celkom rozumn\u00e1 alternat\u00edva. Ide o takzvan\u00fd cukrov\u00fd alkohol, ktor\u00fd…\n","protected":false},"author":2,"featured_media":173347,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[32],"tags":[48712,48713,7668,48714,34,37,23439,33,48715,19916,43,48716,40,39,42,41,48717,36,38,35,463],"class_list":["post-173346","post","type-post","status-publish","format-standard","has-post-thumbnail","category-spravy","tag-crevne-bakterie","tag-cukrove-alkoholy","tag-cukrovka","tag-fruktoza","tag-headlines","tag-hlavne-spravy","tag-mikrobiom","tag-news","tag-ochorenie-pecene","tag-pecen","tag-sk","tag-sladidla","tag-slovak","tag-slovakia","tag-slovencina","tag-slovensko","tag-sorbitol","tag-spravy","tag-titulky","tag-top-stories","tag-zdravie"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@sk\/117231684667208522","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/173346","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/comments?post=173346"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/posts\/173346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media\/173347"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/media?parent=173346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/categories?post=173346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/sk\/wp-json\/wp\/v2\/tags?post=173346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}