Hypoglycemic Effect of Breakfast Preparation by Incorporating Low Glycemic Kitchen Herbs Mixes in Type 2 Diabetics
Abstract
Diabetes is one of the largest global health emergencies of the 21st century. Complication of diabetes can be prevented or delayed by effective dietary approach. Currently, the challenge is to identify hypoglycemic diet supplements to control blood glucose levels. More than 450 plants worldwide have been documented as beneficial in the treatment of diabetes. The present study was therefore undertaken to assess the impact of Fenugreek (Trigonella foenum- graecum), Cinnamon (Cinnamoum zeylanicum), Gurmar (Gymnema sylvestre) and Bengal gram flour incorporated breakfast preparation on glycemic index. One hundred subjects of type 2 diabetes were selected by using the purposive sampling technique from outdoor subjects of National Institute of Ayurveda (NIA), Jaipur. Blends of the herb powders and cereals used in the formation of three hypoglycemic mixes and glycemic index were analysed. For fenugreek seed, Cinnamon and Gurmar based hypoglycemic mix product GI was 68, 63 and 65 respectively. Therefore, results revealed that in present study cinnamon was found most effective in controlling blood glucose level in selected diabetic.
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Copyright (c) 1970 Shilpi Sharma
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