Production of herbal pastille for diabetic patients using caparis plant extract

سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 106

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شناسه ملی سند علمی:

ICMLJE01_170

تاریخ نمایه سازی: 24 دی 1403

چکیده مقاله:

Introduction: Diabetes causes serious problems in the blood sugar regulation system for people suffering from this disease. Correct regulation of blood sugar levels can play an important role in managing the overall performance of diabetic patients. In this article, we use caparis extract to produce a herbal product suitable for diabetic patients.Method: In this research, caparis extract is used as the main active ingredient in the production of herbal paste. This extract is extracted from the caparis plant, which has many properties in reducing blood sugar levels. To produce pastilles, caparis extract is added to a mixture of natural sugar and gelatin and then pressed into pastilles.Results: As a result of the research, a herbal pastille containing caparis extract was produced, which is capable of reducing blood sugar levels in diabetic patients. Tests showed that this pastille has the ability to reduce blood sugar and significantly improve the condition of diabetic patients. Also, the caparis extract used in the production of pastilles has anti-inflammatory and anti-oxidant properties that can help improve the function of the immune system of diabetic patients.Conclusion: The present research shows that the use of herbal pastille containing caparis extract can improve blood sugar and performance of diabetic patients. In addition to reducing blood sugar, this herbal product has anti-inflammatory and antioxidant properties that can improve the immune system of diabetic patients. With the development and use of this pastille, there can be a significant improvement in the quality of life of people with diabetes.

نویسندگان

Maral Sayar

Department of Nutrition and Food Science, San Jose State UniversityScientific Research Institute of Iran Research Club

Leyli Emaminezhad

Department of Nutrition and Food Science, San Jose State UniversityScientific Research Institute of Iran Research Club

Yalda Emaminezhad

Department of Nutrition and Food Science, San Jose State UniversityScientific Research Institute of Iran Research Club