Use of extract of mung bean

Abstract

A mung bean extract is disclosed for use in the preparation of hypoglycemic drugs to address the common side effects associated with long-term use of conventional diabetes medications. The mung bean extract is prepared by a method comprising the following steps: baking a sample of mung beans with their skins on at 150-180°C for 10-50 minutes to obtain a baked mung bean product; and extracting the baked mung bean product using water as the extractant to obtain a mung bean extract. This baking process induces a thermally induced conversion of the active ingredients in the mung bean sample, and subsequent water extraction imparts an inhibitory effect on α-glucosidase activity to the mung bean extract, thus enabling its application in lowering blood sugar.

Claims

1. The use of a mung bean extract for preparing a hypoglycemic drug, the mung bean extract being prepared by a method comprising the following steps: baking a sample of mung beans with skin at a temperature of 150-180°C for 10-50 minutes to obtain a baked mung bean product; and extracting the baked mung bean product with water as an extractant to obtain a mung bean extract.

2. The use of mung bean extract as described in claim 1, wherein, The mung bean sample with skin was baked at 180℃ for 30-40 minutes.

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