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Studies on the Development of the Yogurt Decreasing Blood Glucose  

Cho Young-Roon (Institute of Dairy Food Research, Namyang Products Co., Ltd.)
Shin Hyun-Jung (Institute of Dairy Food Research, Namyang Products Co., Ltd.)
Chang Chi-Hoon (Institute of Dairy Food Research, Namyang Products Co., Ltd.)
Nam Myoung-Soo (Department of Dairy Science, Graduate School Chungnam National University)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 257-262 More about this Journal
Abstract
This experiment was carried out to investigate the effect of hypoglycemic yogurt as a clinical test with person both who have diabetes and who don't have diabetes. Diabetes is a disease caused by unused and accumulated glucoses produced via the foods digestion due to the lack of insulin or lower tissue reaction to insulin. Patients with diabetes or complications of diabetes are on the rise annually. For the therapy and prevention of diabetes, a yogurt made from functional materials such as insulin-resistant FK-23 lactic acid bacteria, Pinitol, edible fiber which delays glucose-absorption, extract powder of glucose-absorption-inhibitory white bean and low-caloric Erythritol and banaba extract is effective for reduce or restrain the blood glucose levels. The blood glucose levels after a meal of non-diabetic persons were lower after drinking a hypoglycemic yogurt than they after drinking general yogurt. The blood glucose levels after a meal of 10 diabetic patients were checked after drinking the yoghurt. As a result, 19 mg/dL, 30 mg/dL, 31 mg/dL of blood glucose levels decreased in 30 min, 60 min and 120 min respectively after drinking the yogurt. Blood glucose inhibition rates of 80 % of the tested patients also decreased. The blood glucose level of the diabetic patients having drunk the yogurt for 30 days consistently decreased into 59 mg/dL in 120 min after a meal.
Keywords
hypoglycemic yogurt; diabetes; blood glucose;
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