Hypoglycemic Effect of Aguamiel Sweetener with Probiotic Additives

Ruth Belmares
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Ruth Belmares: Functional Foods & Nutrition Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, República Oriente, Saltillo CP 25280, Coahuila, Mexico

Biomedical Journal of Scientific & Technical Research, 2023, vol. 52, issue 3, 43778-43780

Abstract: At present, due to health problems that have increased over the years, health institutions, as well as the food industry, have sought healthier alternatives as an option to sweeten food, with sweeteners of natural origin. They are obtained from natural foods that contain easily degradable sugars such as fruits and some plants. (Villarreal Morales, et al. [1]) Agave atrovirens, A. americana, A. ferox, A. mapisaga and A. salmiana are species known as pulque agaves from which a byproduct called aguamiel is obtained.

Keywords: Journals on Medical Drug and Therapeutics; Journals on Emergency Medicine; Physical Medicine and Rehabilitation; Journals on Infectious Diseases Addiction Science and Clinical Pathology; Open Access Clinical and Medical Journal; Journals on Biomedical Science; List of Open Access Medical Journal; Journals on Biomedical Engineering; Open Access Medical Journal; Biomedical Science Articles; Journal of Scientific and Technical Research (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:abf:journl:v:52:y:2023:i:3:p:43778-43780

DOI: 10.26717/BJSTR.2023.52.008261

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