Abstract
This review explores the formulation of a functional beverage aimed at supporting the health of pre-diabetic individuals using indigenous antidiabetic plant-based ingredients. The primary active pharmaceutical ingredient (API) in the formulation is Fenugreek (Trigonella foenum-graecum),widely known for its ability to regulate blood glucose levels through mechanisms such as delayed gastric emptying and improved insulin sensitivity. Complementary excipients used in the beverage include stevia, a natural, non-caloric sweetener; citric acid for flavor enhancement and pH regulation; guar gum as a thickening agent and fiber source; natural lemon flavor for taste masking and consumer acceptability; ascorbic acid (vitamin C) for its antioxidant stability; and purified water as the solvent base. The methodology involves optimizing ingredient ratios to maintain palatability, stability, and therapeutic efficacy. Preliminary results from various studies indicate that such formulations can improve glycemic control, provide antioxidant benefits, and offer are freshing, low-calorie alternative to sugary drinks. This review concludes that fenugreek-based functional beverages, when properly formulated with suitable excipients, hold potential as safe and effective dietary interventions for pre-diabetic individuals.
Introduction
Diabetes mellitus is characterized by high blood glucose and changed fat metabolism brought on by inadequate insulin secretion and function. [1] The Egyptians were the first to record diabetes, which is distinguished by polyuria and weight reduction. The term diabetes mellitus (DM), however, was invented by the Greek doctor Aertaeus. Diabetes is the Greek word for “to pass through,” and mellitus is the The term for honey in Latin, which alludes to its sweetness. With about one death every 10 seconds, diabetes causes more fatalities each year than HIV/AIDS and is a major contributor to chronic illness and premature death. Diabetes has emerged as a global epidemic as a result of the advent of industrialization and the dramatic increase in obesity. The standard and methods of data collecting differ greatly, making it hard to determine the prevalence of two major causes. In different regions of the globe, recent surveys anticipate that the percentage of adults with diabetes will rise from 4% in 1995 to 6.4% by 2025.
1. It is also predicted that it will evolve quickly, with a 170% growth in developing nations and a 42% rise from 51 to 72 million in industrialized nations. in the developing world, from 84 to 228 million. The number of adults with diabetes worldwide will increase from 194 million in 2003 to about 380 million in 2025. India, China, and the United States will be the nations most impacted by this epidemic in 2025.
2. Another cause for concern is that a sizable percentage of patients—close to 50%—remain undiagnosed even now. The shift in lifestyle The amazing increase in the prevalence of diabetes mellitus is partially attributable to expectancy and the failure to improve healthcare. Consequently, there is a rising rate of diabetes incidence, particularly in cities. As a result, the strain will increase significantly in nations all over the world. for health care, since people with diabetes are more susceptible to early mortality as well as short- and long-term consequences. [2] Diabetes Mellitus is more likely to occur in those who are older, physically inactive, obese, hypertensive, dyslipidemic, or have had gestational Diabetes Mellitus in the past.
Furthermore, certain racial and ethnic groups have a significant genetic predisposition. The pathogenic process that results in Diabetes Mellitus is used as the basis for its classification. to hyperglycemia. There are two main forms of DM: Type 1 and Type 2. Both of these forms of diabetes are preceded by a period. The pathogenic mechanism is described by the category of aberrant glucose homeostasis. The remaining categories are based on etiology, such as gestational diabetes. Hyperglycemia and diabetes caused by drugs, which are linked to a wide range of causes. [3]
Preperation Methods of Functional and Nutritional Beverages:
1. Infusion-Based Herbal Beverage Preparation
Preparation
Selection of Herbal Ingredients (e.g., Fenugreek, Cinnamon, Amla)
↓
Cleaning and Drying
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Crushing / Grinding to Powder
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Hot Water Infusion (80–90°C for 15–30 mins)
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Filtration
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Addition of Natural Sweeteners (e.g., Stevia)
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Cooling & Bottling [31]
Download the full article as PDF here: Functional Beverage for Pre-Diabetic Patients
Source: Functional Beverage for Pre-Diabetic Patients, Pooja Mali, Dr. Amol Gayke, Int. J. Sci. R. Tech., 2025 2(10), A Multidisciplinary peer-reviewed Journal, www.ijsrtjournal.com [ISSN: 2394-7063]
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