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Pakistan Journal of Biological Sciences
  Year: 2013 | Volume: 16 | Issue: 2 | Page No.: 74-79
DOI: 10.3923/pjbs.2013.74.79
 
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Synergistic Effect of Green Tea, Cinnamon and Ginger Combination on Enhancing Postprandial Blood Glucose

Firas Sultan Azzeh

Abstract:
This study was maintained to determine the immediate effect of green tea, cinnamon, ginger and combination of them on postprandial glucose levels. The Glycemic Index (GI) for previous treatments was measured as an indicator for postprandial glucose pattern. Twenty-two healthy volunteers from both genders were enrolled in this study. Mean age was 21.3 years and mean BMI was 24.6 kg m-2. For each herb and combination treatment, a concentration of 2.5% aqueous tea extract was prepared. The GI of green tea, cinnamon and ginger were 79, 63 and 72 respectively. Herbs combination exerted GI of 60, which was the lowest. Combination of these herbs showed the best lowering effect on postprandial glucose levels as compared with each herb alone. A potential synergism from the active ingredients of blended herbs was determined.
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How to cite this article:

Firas Sultan Azzeh , 2013. Synergistic Effect of Green Tea, Cinnamon and Ginger Combination on Enhancing Postprandial Blood Glucose. Pakistan Journal of Biological Sciences, 16: 74-79.

DOI: 10.3923/pjbs.2013.74.79

URL: https://scialert.net/abstract/?doi=pjbs.2013.74.79

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