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Food Sci Biotechnol. 2019 Mar 16;28(5):1433-1438. doi: 10.1007/s10068-019-00593-w. eCollection 2019 Oct.

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

Author information

1
1Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea.
2
2Department of Systems of Biotechnology, Chung Ang University, Ansung, 17546 Korea.
3
3Department of Food Biological Engineering, Hanseo University, Seosan, 31962 Korea.

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.

KEYWORDS:

Antioxidative activity; Blood glucose; Optimization; Red ginseng beverage

PMID:
31695941
PMCID:
PMC6811478
[Available on 2020-03-16]
DOI:
10.1007/s10068-019-00593-w

Conflict of interest statement

Conflicts of interestThe authors have declared no conflicts of interest.

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