Optimal - The Blog
August 11, 2025
Erythritol is a sugar substitute found in many “diet” foods and drinks, but new lab research on human brain blood-vessel cells shows that it can trigger harmful changes linked to stroke risk.
- Increased Cell “Rusting”: Erythritol made brain-vessel cells produce ~75% more damaging free radicals.
- Less “Good” Gas: Cells exposed to erythritol made much less nitric oxide, which normally keeps blood vessels relaxed and healthy.
- More “Tightening” Hormone: The sweetener boosted the release of endothelin-1, a strong vessel-constricting molecule.
- Weaker Clot-Busting: Erythritol reduced the amount of t-PA, the natural protein that helps break up blood clots.
- Stroke Link: All these changes—more oxidative stress, narrower vessels, and poorer clot control—match early signs of stroke risk, suggesting regular erythritol intake could harm brain circulation over time.
Reference
Berry, Auburn R et al. “The non-nutritive sweetener erythritol adversely affects brain microvascular endothelial cell function.” Journal of applied physiology (Bethesda, Md. : 1985) vol. 138,6 (2025): 1571-1577. doi:10.1152/japplphysiol.00276.2025 licensed under Creative Commons Attribution CC-BY-NC-ND 4.0.
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