Compound functional sugar with function of reducing food glycemic indexes

Abstract

The invention discloses compound functional sugar with a function of reducing food glycemic indexes, which contains L-arabinose, functional oligosaccharide, dietary fiber and a mulberry leaf extract. The compound functional sugar has the benefits that the metabolism of cane sugar and starch in a human body is influenced; the blood glucose response of the cane sugar and the starch can be reduced, so that the area under a glucose curve becomes gentle, and the GI values of the cane sugar and the starch are reduced; meanwhile, the secretion of insulin can be reduced, so that the area under an insulin curve becomes gentle; and the insulin and the cumulative area ratio under a blood glucose response curve are represented to be reduced, and the compound functional sugar is prompted, so that the human body secretes a small quantity of insulin to maintain glucose homeostasis.

Description

technical field [0001] The invention relates to a compound functional sugar with the characteristic of lowering the glycemic index of food, which belongs to the technical field of applied food. Background technique [0002] Carbohydrates (Carbohydrate, CHO) are the main source of energy for the human body and occupy a large proportion in the human diet. Their common feature is that they can be digested and absorbed by the human body and converted into glucose. Therefore, the direct effect of carbohydrate consumption on the body is the change in blood sugar. [0003] In 1981, Jenkins et al. proposed the concept of food glycemic index, which aims to classify carbohydrate-rich foods according to the degree of postprandial blood sugar rise. Glycemic index (GI) refers to the percentage value of the blood sugar response level in the body for a certain period of time (usually 2 hours) after a food containing 50 grams of carbohydrates and an equivalent amount of glucose, reflecting...

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Problems solved by technology

Chinese Patent Publication No. CN1474699A, published on February 11, 2004, discloses a drug for treating diabetes. It mixes L-arabinose with sucrose to treat diabetes. It has a certain therapeutic effect, but its taste and nutrition are not good. bad

Chinese Patent Publication No. CN101829160A, published on September 15, 2010, discloses a functional composition that controls blood sugar and enhances nutrition. It mixes L-arabinose with trehalose, vitamins, minerals, etc. It is used to control blood sugar and enhance nutrition, but high-power sweeteners are added to cover up the bad taste of vitamins and minerals, and improper consumption will cause bad effects

Chinese Patent Publication No. CN101810263A, published on August 25, 2010, discloses a complex biological sugar, which is compounded with L-arabinose, functional oligosaccharides and dietary fiber, and added with adhesives and compound spices And acid powder to make chewable tablets, sugar granules or granules, because it is the final product, it cannot be further processed, and the scope of use is limited

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