By changing the properties of the GI content, we have the potential to transform how GI-related chronic diseases are treated.
Gelesis takes cues from nature’s R&D to alter the properties of the ingested meals passing through our digestive system. The goal is to use cellulose-based superabsorbent hydrogels to mimic some of the effects of raw vegetables.
Thousands of small firm pieces of gel act mechanically in the stomach and small intestine, increasing the volume and firmness of the meals, to potentially alter the course of certain chronic diseases. Those pieces of firm gel have no calories and are constructed mainly of water (~99%) held by a 3D structure of modified cellulose.
Learn moreSatiety and Weight Loss
Insulin resistance, glycemic control and reduction of Cholesterol and Triglycerides
Liver Health
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