The latest research conducted by the University of Colorado Boulder suggests that erythritol, widely used as a food additive, may have adverse effects on cerebrovascular health. This study, published in the Journal of Applied Physiology, found that this sugar substitute can cause multiple negative effects: exacerbating oxidative stress, interfering with nitric oxide signaling, promoting vasoconstrictor peptide production, and weakening the thrombolytic ability of brain microvascular endothelial cells. Erythritol has a sweetness of 60% -80% of sucrose, but almost no calories. It has become a common additive in protein bars, low calorie drinks and special food for diabetes. However, as research deepens, scientists have discovered that there may be hidden concerns beneath its "sweet" appearance: multiple epidemiological surveys in Europe and America have shown a positive correlation between elevated levels of erythritol in the blood and the incidence of cardiovascular and cerebrovascular diseases. In the latest research, the team designed precise in vitro experiments. They exposed the cultured human brain microvascular endothelial cells to erythritol equivalent to the content of a bottle of beverage, and measured the cells' oxidative stress, antioxidant protein expression, nitric oxide bioavailability, endothelin production, and thrombolytic ability through techniques such as capillary electrophoresis immunoassay and enzyme-linked immunosorbent assay. The results showed that vascular cells exposed to erythritol showed a 75% increase in oxidative stress levels. Although the antioxidant defense mechanism was triggered - superoxide dismutase 1 increased by 45% and catalase increased by 25%, the overall balance remained imbalanced. In addition, the production of nitric oxide, a key substance for vasodilation, decreased by 20%, and the phosphorylation level of its synthase active site significantly changed. In addition, the secretion of vasoconstrictor peptide endothelin-1 increases, while the ability of cells to dissolve blood clots is significantly weakened. The team stated that the current conclusion is based on acute exposure experiments under laboratory conditions, and the effects of long-term human ingestion still need to be verified through more in-depth animal experiments and clinical studies. (New Society)