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


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2019-03-16

AUTHORS

Hak-Jung Kim, Moo-Yeol Baik, Byung-Wook Yang, Hae-Kyung Kim, Byung-Yong Kim

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. More... »

PAGES

1433-1438

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-019-00593-w

DOI

http://dx.doi.org/10.1007/s10068-019-00593-w

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112829634

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/31695941


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