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NGHIÊN CỨU BÀO CHẾ TRÀ HOÀ TAN TỪ LÁ VỐI (Syzygium nervosum A. Cunn. ex DC.) HỖ TRỢ HẠ ĐƯỜNG HUYẾT
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Abstract
Objectives: Preparation of instant tea containing Syzygium nervosum A. leaf extract, then evaluating the blood glucose regulation activity of the product. Methods: The S. nervosum leaves were collected in Quang Binh province, cleaned, dried, ground, and extracted with ethanol 40%, then solvent was eliminated by a rotary evaporator to yield extract. The instant tea was prepared by mixing an appropriate amount of S. nervosum extract and excipients (filler, odor, flavor), then making and drying the particles. The blood glucose regulation activity was evaluated in vivo on mice. Results: The instant tea was prepared with: S. nervosum extract 8%, γ – cyclodextrin 2.4%, citric acid 1.5%, strawberry flavor powder 10%, Stevia rebaudiana sugar 30%, isomalt 48.1%. The instant tea have the ability to regulate blood glucose levels at a dose of 2.5 g/kg (after 5 doses), which significantly reduced blood glucose levels compared to the control group at the 30-minute time point of the glucose tolerance test. Conclusion: This study has developed a formulation and evaluated the blood glucose regulating effect of the instant tea containing S. nervosum leaf extract.
Keywords: Instant tea, Voi, Syzygium nervosum, flavonoid, regulation of blood glucose.
Article Details
Keywords
Trà hòa tan, Lá vối, Syzygium nervosum, Đường huyết
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