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Functional food with hypoglycemic effect and preparation method thereof

A functional food and hypoglycemic technology, which is applied in the direction of food preparation, medical preparations containing active ingredients, organic active ingredients, etc., can solve the problem of no hypoglycemic functional food, so as to improve the total antioxidant capacity, increase Sensitivity, the effect of absorbing fat

Inactive Publication Date: 2014-03-05
HUAQIAO UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Astragalus, kudzu root, and mulberry leaves are medicinal materials with the same origin as medicine and food, and are used in different functional foods, but there is no report on the compatibility of gracilola agar, alginate, astragalus, kudzu root, and mulberry leaves for hypoglycemic functional foods

Method used

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  • Functional food with hypoglycemic effect and preparation method thereof
  • Functional food with hypoglycemic effect and preparation method thereof
  • Functional food with hypoglycemic effect and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0034]A functional food with hypoglycemic effect, consisting of the following raw materials:

[0035] composition

Embodiment 2

[0037] A functional food with hypoglycemic effect, consisting of the following raw materials:

[0038] composition

Embodiment 3

[0040] A functional food with hypoglycemic effect, consisting of the following raw materials:

[0041] composition

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Abstract

The invention discloses functional food with the hypoglycemic effect and a preparation method thereof. The functional food with the hypoglycemic effect comprises gracilaria agar-agar, sodium alginate, an astragalus extract, a kudzuvine root extract and a mulberry leaf extract according to a certain proportion. The preparation method comprises the following steps: preparing the astragalus extract, the kudzuvine root extract and the mulberry leaf extract; uniformly mixing the gracilaria agar-agar, the sodium alginate, the astragalus extract, the kudzuvine root extract and the mulberry leaf extract in a certain ratio, sealing with capsules, and tabletting by a wet method or making into granules. The functional food disclosed by the invention is reasonable in formula, high in safety and capable of reducing blood glucose level, is used for the adjuvant therapy of diabetic patients and has the effect of improving diabetic complications.

Description

technical field [0001] The invention relates to the field of functional food, in particular to a functional food with hypoglycemic effect and a preparation method of the functional food with hypoglycemic effect. The functional food is suitable for diabetic patients to control blood sugar level, and can be used for auxiliary treatment of diabetic patients. Background technique [0002] With the continuous improvement of people's quality of life and the changes in diet and diet structure, diabetes is gradually becoming a common and frequently-occurring disease, which greatly affects people's quality of life. According to statistics from the International Diabetes Federation, there are currently 371 million diabetic patients in the world, and 114 million Chinese adult diabetic patients, which means that the number of diabetic patients in China accounts for 1 / 3 of the total number of diabetic patients in the world. [0003] Diabetes is a carbohydrate, protein, fat and electroly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K36/605A23L1/09A61P3/10A61K31/715A23L29/30A23L33/105
Inventor 肖美添李耀冬叶静黄雅燕
Owner HUAQIAO UNIVERSITY
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