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A food additive with hypoglycemic function and its preparation method and application

A technology for hypoglycemic and additives, applied in the field of edible additives with hypoglycemic function and its preparation, can solve the problems of decreased insulin receptor sensitivity, poor disease control, insulin resistance, etc. Effect with few side effects

Active Publication Date: 2020-12-29
赵永茂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, Western medicine treats diabetes in addition to injectable hypoglycemic drugs (insulin, insulin analogs), and oral hypoglycemic drugs such as sulfonylureas, biguanides, glitazones, glycosidase inhibitors, thiazolidinediones, etc. , all have large and small toxic side effects. If insulin is used for a long time, the insulin receptor sensitivity of the patient's body will be reduced, resulting in insulin resistance, and eventually the disease will be more difficult to control.

Method used

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  • A food additive with hypoglycemic function and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0069] An edible additive with hypoglycemic function, comprising the following components in parts by mass:

[0070] 12 parts of barley green leaves, 8 parts of Eucommia leaves, 8 parts of yam, 5 parts of grass fruit, 4 parts of cinnamon, 3 parts of chrysanthemum root, 3 parts of nutmeg, 3 parts of Angelica dahurica, 2.5 parts of reed root, 2.5 parts of kudzu root, 2.5 parts of grass bandage , 2 parts of Atractylodes macrocephala, 2 parts of mulberry leaves, 2 parts of osmanthus, 1.5 parts of tangerine peel, 1 part of Panax notoginseng, 0.8 parts of ginger, 1 part of baking soda and 1 part of food alkali;

[0071] The preparation method of the food additive with hypoglycemic function comprises the following steps:

[0072] (1) chopping barley green leaves, homogenizing, vacuum freeze-drying to obtain barley green leaf powder;

[0073] (2) The remaining components of the edible additive with hypoglycemic function are superfinely pulverized respectively by an ultrafine pulveriz...

Embodiment 2

[0075] An edible additive with hypoglycemic function, comprising the following components in parts by mass:

[0076] 10 parts of barley green leaves, 3 parts of eucommia leaves, 10 parts of yam, 1 part of grass fruit, 6 parts of cinnamon, 5 parts of chrysanthemum root, 1 part of nutmeg, 2 parts of Angelica dahurica, 2 parts of reed root, 3 parts of kudzu root, 2 parts of grass bandage , 3 parts of Atractylodes macrocephala, 1 part of mulberry leaves, 3 parts of sweet-scented osmanthus, 1 part of tangerine peel, 0.5 part of Panax notoginseng, 0.5 part of ginger, 0.1 part of baking soda and 2 parts of alkali;

[0077] The preparation method of the food additive with hypoglycemic function comprises the following steps:

[0078] (1) chopping barley green leaves, homogenizing, vacuum freeze-drying to obtain barley green leaf powder;

[0079] (2) The remaining components of the edible additive with hypoglycemic function are superfinely pulverized respectively by an ultrafine pulver...

Embodiment 3

[0081] An edible additive with hypoglycemic function, comprising the following components in parts by mass:

[0082] 15 parts of barley green leaves, 10 parts of Eucommia leaves, 3 parts of yam, 10 parts of grass fruit, 3 parts of cinnamon, 1 part of chrysanthemum root, 5 parts of nutmeg, 4 parts of Angelica dahurica, 3 parts of reed root, 2 parts of kudzu root, and 3 parts of grass bandage , 2 parts of Atractylodes macrocephala, 3 parts of mulberry leaves, 1 part of sweet-scented osmanthus, 3 parts of tangerine peel, 2 parts of Panax notoginseng, 1 part of ginger, 2 parts of baking soda and 0.1 part of alkali;

[0083] The preparation method of the food additive with hypoglycemic function comprises the following steps:

[0084] (1) chopping barley green leaves, homogenizing, vacuum freeze-drying to obtain barley green leaf powder;

[0085] (2) The remaining components of the edible additive with hypoglycemic function are superfinely pulverized respectively by an ultrafine pu...

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Abstract

The invention belongs to the field of traditional Chinese medicines, and particularly relates to an edible additive with a hypoglycemic function as well as a preparation method and an application of the edible additive. The food additive with the hypoglycemic function contains various components, has the effects of nourishing yin, moistening dryness, invigorating qi and spleen, soothing the liver,regulating qi, promoting diuresis and eliminating phlegm, has good thirst quenching and blood sugar lowering effects and can be directly used for cooking dishes, boiling soup, cooking porridge and the like, fasting whole blood sugar can be reduced to 6.1 or lower when the edible additive is eaten for 1-10 months, the daily dosage is 8 g or higher with the maximum being 15 g, and blood sugar can be kept stable without further eating after stopping using; the edible additive with the hypoglycemic function does not contain artificial additives or preservatives, is safe and green, and has strongfragrance, rich nutrition, delicious taste and strong seasoning function when used for food flavoring.

Description

technical field [0001] The invention belongs to the field of traditional Chinese medicine, and in particular relates to an edible additive with the function of lowering blood sugar, a preparation method and application thereof. Background technique [0002] Diabetes is a metabolic disorder characterized by chronic hyperglycemia caused by various etiologies. According to the statistics of the World Health Organization (WHO), diabetes has become the third most threatening disease to human life and health after tumors and cardiovascular diseases. Known as "the cancer that never dies". The incidence of diabetes is increasing year by year, and it is getting younger and younger. Its complications seriously threaten human health and affect people's quality of life, and have attracted widespread attention from all walks of life. According to IDF statistics, there were about 415 million people with diabetes worldwide in 2015, and 1 in every 11 people has diabetes. It is predicted t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/10A61K36/9064A61P3/10
CPCA23V2002/00A61K36/185A61K36/232A61K36/258A61K36/284A61K36/287A61K36/46A61K36/488A61K36/54A61K36/605A61K36/63A61K36/752A61K36/8945A61K36/899A61K36/8998A61K36/9062A61K36/9064A23L33/10A61P3/10A61K2300/00A23V2200/326A23V2200/3262A23V2200/328A23V2300/10
Inventor 赵永茂
Owner 赵永茂
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