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 determine...

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Bibliographic Details
Published in:Food science and biotechnology 2019, 28(5), , pp.1433-1438
Main Authors: Kim, Hak-Jung, Baik, Moo-Yeol, Yang, Byung-Wook, Kim, Hae-Kyung, Kim, Byung-Yong
Format: Article
Language:English
Subjects:
Animal models
Beverages
Blood
Blood glucose
Chemistry
Chemistry and Materials Science
Diabetes
Diabetes mellitus
Food Science
Ginseng
Glucose
Hepatotoxicity
Herbal medicine
Insulin
Medicine
Nutrition
Oligosaccharides
Optimization
Streptozocin
식품과학
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Summary: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.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-019-00593-w