198 results about "Post prandial blood glucose" patented technology

A method and system for optimizing post prandial blood glucose excursions for persons with diabetes via computation of time-varying optimal insulin profiles are disclosed. The method builds upon a mathematical model based on the physiologic description of the human glucoregulatory system. Model parameter values are specific for each patient and meal type, and are determined from measured data by minimizing differences between both measurements and model predictions, and which are used to provide the optimal insulin profiles that are useful to diabetics in managing their chronic disease.

A method and system for optimizing post prandial blood glucose excursions for persons with diabetes via computation of time-varying optimal insulin profiles are disclosed. The method builds upon a mathematical model based on the physiologic description of the human glucoregulatory system. Model parameter values are specific for each patient and meal type, and are determined from measured data by minimizing differences between both measurements and model predictions, and which are used to provide the optimal insulin profiles that are useful to diabetics in managing their chronic disease.

Described are a number of compositions, namely a konjac mannan mixture, a ginseng composition, and a composition comprising konjac mannan and American ginseng. Methods of use of these compositions are described including their use for reducing blood glucose in non-diabetic and diabetic individuals, as well as reducing postprandial blood glucose in such individuals. Applications in the treatment of hyperlipidemia, high blood pressure, an increase in nitric oxide, Syndrome X and cardiovascular disease are also described. Various other applications of the compositions and methods are also described.

A method of infusing liquid medicaments including insulin via an insulin pump, includes identifying an insulin delivery protocol associated with ingestion of carbohydrates wherein the insulin delivery protocol is likely to lead to a postprandial drop in blood glucose to a level below a basal level, then proposing at least one alternative insulin delivery protocol to inhibit the postprandial drop in blood glucose by delivering a metered amount of insulin that is appropriate to facilitate the metabolism of the carbohydrates without the postprandial blood glucose level drop. The invention further includes querying the patient as to whether to apply the alternative insulin delivery protocol, receiving instructions from the patient in response to the query, and applying the alternative insulin delivery protocol following receiving instructions from the patient to apply the alternative insulin delivery protocol.

The invention relates to an aldose reductase inhibitor for treating chromic complications of diabetes mellitus after being taken orally. The composition comprises natural medicines with aldose reductase inhibition action and at least one medicine with alpha-glycosidase inhibition action and has double actions containing aldose reductase inhibition action and alpha-glycosidase inhibition action. Accidental clinical and pharmacological discovery proves that the composition has the effect of reducing postprandial blood sugar by glycosidase inhibition action and is capable of protecting the retina of a patient with diabetes mellitus, delaying the progress of diabetes mellitus caused senile dementia, and relieving the symptoms of the diabetes mellitus caused senile dementia by virtue of aldose reductase inhibition action.

The invention discloses glucose-control porridge and belongs to the field of food. A formula of the porridge comprises that main ingredients and auxiliary ingredients are added into water per 1L, wherein the main ingredients comprise oat, buckwheat, brown rice, corn grits, pearl barley, peanuts, ormosia and kidney beans; and the auxiliary ingredients comprise functional dietary fibers such as Arabic gum and resistant starch, emulsifying agents such as sucrose ester, sodium tripolyphosphate and sodium pyrophosphate, a preservative such as sodium erythorbate, a sweetening agent such as acesulfame potassium and a flavor enhancer such as ethyl maltol. A preparation technology comprises the steps as follows: the main ingredients are washed clean, the peanuts, the ormosia and the kidney beans in the main ingredients are added into water in proportion and cooked for 10min by big fire in advance; other main ingredients are added and cooked for 10min by the big fire; the auxiliary ingredients are added sequentially and cooked for 30min in a 110-DEG C high-pressure sterilization pot; and the porridge is tinned and sealed. According to the glucose-control porridge, dissolution and absorption of glucose in the porridge can be reduced remarkably, so that rising of blood glucose after dining can be reduced remarkably. The porridge tastes good and is more complete in nutrition for diabetics and stronger in health-care function; and the defects that glucose-control products often taste hard, are inconvenient to eat and the like are overcome.

The invention relates to a technique for reducing in-vivo decomposition and release speed of starch, which is characterized by comprising the following steps: pulverizing starch food raw materials into fine powder or directly using starch,, adding a thickener and water, stirring uniformly to form a soft material, putting in a double screw extruder, extruding with a mold to obtain granules, and drying for later use; or drying the soft material, and pulverizing into fine powder for later use. The technique is characterized in that the edible thickener is added into the starch to reconstruct the physical structure of the starch granules, so that the starch decomposition is retarded, and the blood sugar after eating can not increase rapidly but is in a stable state, thereby lowering the postprandial blood sugar, lowering various complications initiated by blood sugar fluctuations after eating, and enhancing the life quality of diabetics.

Disclosed is a method for managing diabetes by reducing the post-prandial blood glucose spike, or the glucose shock. The blood glucose spike, or the glucose shock is reduced by generating a person-specific glucose profile for at least one significant meal to tune or train a blood glucose model (kinetic, artificial intelligence or hybrid), and then using the tuned or the trained model embedded in a computation-capable electronic device to compute and recommend a person-specific meal plan and an exercise plan, including semi-continuous meal ingestion and post-meal exercise while sitting at home or office. Advantages over prior art are that the method uses less strenuous exercise with no or less medicine, is person-specific, quantitative and more suitable for use by an individual, a dietician, or a health care practitioner.

The invention relates to a hypoglycemic drug composition, which contains alpha-glucosaccharase inhibitor and Indian Trumetflower Seed extract, wherein the Indian Trumetflower Seed extract is prepared by the processes of extracting the Indian Trumetflower Seed with aqueous solution of organic solvent, filtering, re-extracting, separating and drying. The drug composition prepared from the Indian Trumetflower Seed extract and alpha-glucosaccharase inhibitor lower than normal dosage has excellent hypoglycemic effect. The hypoglycemic drug composition has the main advantages that postprandial blood glucose can be reduced faster and more efficiently, and less alpha-glucosaccharase inhibitor is used, so the drug effect can be improved, the toxic and side effects of the alpha-glucosaccharase inhibitor are effectively reduced, and the problems of hypoglycemia and the like easily caused by drug combination are also effectively solved.

The invention relates to steamed bread for being eaten by patients who suffer from diabetes and a preparation method thereof. The preparation method comprises the following steps of: 1, weighing the following raw materials in part by weight: 15 to 18 parts of finger citron, 20 to 25 parts of medlar, 16 to 19 parts of pumpkin, 10 to 12 parts of kudzuvine root, 5 to 7 parts of coix seed, 10 to 13 parts of Indian buead and 15 to 19 parts of citron fruit; 2, mixing the raw materials, adding water for decocting twice, wherein at the first time, water in an amount which is 10 times that of the mixture is added for decocting for 2 hours, and at the second time, water in an amount which is 8 times that of the mixture is added for decocting for 1.5 hours; filtering decoction extract at two times with a 160 to 180-mesh sieve, and concentrating filter liquor until the density is between 1.23 and 1.26 g / cm<3> to obtain extractum; and mixing the extractum and flour according to a weight ratio of 1:8-12, and preparing the mixture into the steamed bread by the conventional process for preparing the steamed bread. The steamed bread can nourish pancreas islet cells, improve a pancreas islet function, control glucogenic indexes of food effectively, reduce fasting and postprandial blood sugar, reduce the using amount of medicaments for treating the diabetes and improve living quality.

The invention relates to vigour-consolidating porridge with low glycemic index after dinner and further relates to a factory preparation method of the health-care porridge. The vigour-consolidating porridge with low glycemic index comprises the following solid ingredients and contents: 23.1-38.5 percent of black rice, 27.5-42.9 percent of barley, 6.8 percent of chickpea, 11.9 percent of mung bean, 6.8 percent of soybean, 3.4 percent of red lentil and 5.1 percent of konjac; and liquid ingredient is an oat fiber aqueous solution, in which the proportion of oat fiber to water is 1: 26. According to the vigour-consolidating porridge with low glycemic index, disclosed by the invention, adopts organic raw materials and is prepared by completely using a physical processing method without adding any preservatives, so that all natural nutrients in the raw materials are preserved; in addition, a functional food base material, that is, oat fiber is added in the processing process; the oat fiber can be used for effectively limiting absorption of fat in digestive tracts, promoting excretion of lipid compounds, increasing satiety, reducing food intake and promoting slowing of glucose absorption, so that the blood glucose level after dinner is lowered, the blood lipid is lowered and the obesity is prevented.

The invention discloses a method for preparing a starch-protein complex having digestion resistance and high nutrition, and belongs to the technical field of foods. By combination with protein with starch as a raw material, a protein-starch nutritional strengthening system with anti-digestive characteristics and high nutrition is constructed, and a functional food beneficial to the health of obeseand diabetic people is developed. The preparation method is simple, raw material sources are rich, and complex chemical modification does not need to be used; and the digestibility of the obtained product starch is remarkably lowered, which has a certain control effect on postprandial blood sugar.