Herbal Yogurt as a Functional Food to Manage Hypertension & Diabetes : Inhibitory Effects of Herbal Yogurt on Enzymes Relevant to Hypertension & Diabetes

ISBN-13: 9783659256844 / Angielski / Miękka / 2012 / 124 str.

Shabboo Amirdivani; Ahmad Salihin Hj Baba

Opis

Medicinal herbs are widely used both in culinary and as therapeutic herbs in traditional medicine. The consumption of yogurt in recent decade has increased rapidly largely due to the fact that this dairy product meets many consumer dietary needs.This research reports the changes occurring in yogurt as a result of the presence of M. piperita, A. graveolence & O. basilicum during fermentation of milk. These plants contain bioactive compounds which affect myriads of activity including anti-bacterial, antioxidant,anti-diabetic and anti-mutagenic.In this regard the inclusion of healthy herbs is expected to enhance the nutritional values of yogurt and as such enhanced existing perceived values of herbal-yogurts.The present study investigates the effects of inclusion of herbs into milk on yogurt formation and the effects on a-amylase, a-glucosidase and angiotensin I converting enzyme (ACE) activities.

O autorze

Shabboo Amirdivani is PhD candidate at University Malaya (UM), was born in Iran. She earned her MS in Food Science and Technology from University of Malaya in 2010. Her main research interests are Herbal Manipulation of Probiotic fermentation of Milk, and Functional Dairy Products.