The hypoglycemic effect of dietary sources is mainly through the synergistic effect of various cereal components, medicinal and edible components and dietary fiber, delaying the decomposition and absorption of carbohydrates in food, adjusting the overall function of the body, and exerting a comprehensive and coordinated hypoglycemic effect.
Dietary sources include more than 30 kinds of scientifically compounded food (both medicine and food) raw materials. Its ingredients are composed of three parts: the first part is cereals suitable for diabetics, such as buckwheat flour, oat flour, adzuki bean, white lentil, coix seed, corn flour and so on. The second category is medicine and food homologous components which are specially compatible for diabetic patients and meet the national standards, such as mulberry, yam, bitter gourd, kudzu root, poria cocos, Siraitia grosvenorii, medlar, Polygonatum sibiricum and so on. The third category is nutrients specially designed for diabetic patients: such as milk powder, dietary fiber, multivitamins, calcium, zinc and other nutrients.