Composition for lowering glucose and stabilizing insulin level, preparation method therefor, and use thereof
By combining cyclodextrin and naringenin, the problems of side effects of existing hypoglycemic drugs and low bioavailability of plant extracts are solved, achieving stable insulin levels and hypoglycemic effects, which is suitable for the functional food field.
WO2026137406A1PCT designated stage Publication Date: 2026-07-02NANJING ASCEND MEGABIO TECHNOLOGY CO LTD
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- NANJING ASCEND MEGABIO TECHNOLOGY CO LTD
- Filing Date
- 2024-12-27
- Publication Date
- 2026-07-02
AI Technical Summary
Technical Problem
Existing hypoglycemic drugs have side effects, and long-term use can affect insulin levels. Furthermore, plant extracts have low bioavailability, poor flavor, and are difficult to effectively stabilize insulin levels.
Method used
A combination of cyclodextrin and its derivatives with naringenin and its derivatives, processed through a specific method, is used to lower blood sugar and stabilize insulin levels, while improving bioavailability and flavor.
Benefits of technology
It significantly reduces the increase in blood sugar after high carbohydrate intake, stabilizes insulin levels, protects insulin sensitivity, reduces the burden on the pancreas, and has no side effects with long-term use.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN2024143277_02072026_PF_FP_ABST
Abstract
The present invention belongs to the field of functional foods, and specifically relates to a composition for lowering glucose and stabilizing an insulin level, a preparation method therefor, and use thereof. The composition of the present invention comprises a component I and a component II. The component I is cyclodextrin and a derivative thereof, the component II is naringenin and a derivative thereof, and the mass ratio of the component I to the component II is (0.1-100):(0.01-1). After being eaten with a meal or added to food, especially high-carbohydrate food, the composition of the present invention can significantly maintain the stability of the insulin level in the body while significantly controlling the postprandial blood glucose level. Long-term use can achieve the effects of stabilizing triglyceride, low-density lipoprotein, and high-density lipoprotein levels.
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