Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In the animal model in which streptozotocin was administered to BALB-c mice, the red ginseng administration group exhibited lower blood glucose than the diabetic control group, and the blood glucose level was lower in the herbal medicine and red ginseng extract administration group. Insulin concentration was slightly increased by the red ginseng beverage, and hepatotoxicity due to excessive intake of red ginseng beverages was not detected. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Science and Biotechnology Springer Journals

Manufacture and characterization of optimized red ginseng drinks containing herbal medicine extracts

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Publisher
Springer Journals
Copyright
Copyright © 2019 by The Korean Society of Food Science and Technology
ISSN
1226-7708
eISSN
2092-6456
DOI
10.1007/s10068-019-00593-w
Publisher site
See Article on Publisher Site

Abstract

The optimum mixing ratio of red ginseng, herbal medicine extracts, and oligosaccharides for diabetic improvement was investigated and verified through animal experiments. Using the optimum mixing technique, 2% red ginseng extract, 15% oligosaccharides, and 83% herbal medicine extracts were determined to be optimal for red ginseng beverages. The taste was improved as the amount of red ginseng decreased and oligosaccharides increased, whereas antioxidative activity was increased with increased red ginseng. In the animal model in which streptozotocin was administered to BALB-c mice, the red ginseng administration group exhibited lower blood glucose than the diabetic control group, and the blood glucose level was lower in the herbal medicine and red ginseng extract administration group. Insulin concentration was slightly increased by the red ginseng beverage, and hepatotoxicity due to excessive intake of red ginseng beverages was not detected.

Journal

Food Science and BiotechnologySpringer Journals

Published: Mar 16, 2019

References

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