alexa
Reach Us +44-7482878454
Bread With Hypoglycemic Properties As New Way Of Herbal Medicine Treatment For Diabetes | 105194
ISSN: 2327-5162

Alternative & Integrative Medicine
Open Access

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)
Share This Page

Bread with hypoglycemic properties as new way of herbal medicine treatment for diabetes

10th International Conference on Chinese Medicine, Ayurveda & Acupuncture

Ellie R Amirova

Pacific College of Oriental Medicine, USASaint Petersburg State University of Information Technologies, Mechanics and Optics, Saint Petersburg, Russia

Posters & Accepted Abstracts: Altern Integr Med

DOI: 10.4172/2327-5162-C1-060

Abstract
Background: For decades, researchers have sought ways to reduce or eliminate Type 2 diabetes, for which the exact cause is not known, and there is no cure. Chinese herbal medicine has a long history of successful treatment of diabetes. Long term consumption of food products containing herbs with hypoglycemic properties could be a viable treatment solution for diabetic patients.

Aim: The purpose of this study was to develop a process for manufacturing a new bread product that contains Chinese herbs with hypoglycemic properties.

Methods: Different fractions of the herbal formula were added into the dough to determine a maximum dosage that would produce bread that is palatable, shelf-stable, and retains desirable organoleptic properties of bread.

Results: Results demonstrated little variation in moisture between control sample and samples with herbs. With increasing amounts of herbs, the acidity of the bread increased and the porosity decreased. Organoleptic characteristics, such as appearance and internal.
Biography

E-mail: [email protected]

 

Relevant Topics
Top