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Home : Medicines
Soybean Sprout Powder
High Blood Sugar is very common physiological condition theses days in adults. Manage this problem absolutely through your simple food.

Diabetes is the most complex disease on this globe, if not controlled, can lead to more serious health conditions, such as heart and kidney disease, high blood pressure, nerve damage, cataracts, blindness, and even death.

One of the major reasons of both the types of Diabetes is deficiency of vitamins, minerals and some essential amino acids. Our ill food is the major cause for this disease.
This product supplements the body with all required vitamins, minerals, essential amino acids and required enzymes.

This PATENTED product is a whole super food, which regulates the blood sugar naturally and more effectively.

INGREDIENTS : Soybean sprouts powder.

WHO SHOULD TAKE : Individual with Diabetes and normal healthy individuals for prevention of future diabetes.

DOSAGE : Two tea spoon of this powder mixed in half glass of drinking water taken twice daily morning and evening preferably before one hour of meals.

HOW TO TAKE : Take half glass of drinking water, mix two tea spoons of this powdered food, leave it for five minutes and then drink it.

SELF LIFE : One year at room temperature and one and half year at refrigerated conditions.


The insulin like protein “Leginsulin” in germinating soybean seeds: There are changes in reserve proteins in germinating soybean seeds. Immuno chemical studies of germinating soybean proteins were carried out by N Catsimpoolas and T.G Campbell in 1968 (Ref.1) and he observed that the 7S component disappears after the ninth day of germination. Watanabe in 1994 observed that the soybean seed’s basic 7S globulin (Bg) is capable of binding bovine insulin and insulin-like growth factors, and has protein kinase activity which corresponds to about two thirds of the tyrosine kinase activity of the rat insulin receptor. A 4-kDa peptide named leginsulin, which can bind to Bg and compete with insulin for binding to Bg, was isolated from radicles of germinated soybean seeds. The leginsulin had a stimulatory effect on the phosphorylation activity of Bg, suggesting that it is involved in cellular signal transduction.

Inhibition of alpha-glucosidase, alpha-amylase and ACE (angiotensin I-converting enzyme)

During germination of soybean seeds many bioactive compounds enhance significantly and results into inhibition of certain enzymes involved in the breakdown of complex carbohydrates like alpha glucosidase and alpha amylase. Alpha glucose inhibitors work by preventing the digestion of carbohydrates (such as starch and table sugar). McCue P, Kwon YI et al in 2005 (Ref 2), have done studies to establish the antidiabetic potential of soybean sprouts They have targeted key enzymes involved in the enzymatic breakdown of complex carbohydrates; pancreatic alpha-amylase and intestinal alpha-glucosidase, for modulation of type 2 diabetes-associated post-prandial hyperglycemia through mild inhibition of their enzymatic activities so as to decrease meal-derived glucose absorption. Further, inhibition of hypertension-linked angiotensin I-converting enzyme (ACE) was also targeted as a potential approach for modulation of diabetes-linked hypertension. Water-soluble extracts of soybean is optimized for phenolic content via sprouting in their studies.

The total nutritional value of soybean seed dramatically becomes better after germination. All most all bioactive compounds enhances significantly after germination. This was reported by many scientists. Nahrung in 2000, briefly reviewed the effects of soybean germination on biologically active components and nutritive value of seeds in rats. The purpose of this review is to evaluate the effects of soybean germination on nutritional values of seeds and the potential importance for the use of germinated soybeans, from a contemporary conception, in food preparation as well as on soybean possible influence in optimal health. Germination induced a substantial increase in the content of saponin, oestrogenic compounds and almost all phytosterols, particularly beta-sitosterol of seeds. Lecithin content increased slightly and gradually during germination process. Lipase and alpha-galactosidase activities increased whereas lipoxygenase activities reduced after a short period of germination (< or = 72 h). Therefore, the substantial odour and flavour scores of germinated soybean flour were improved. Duration of the germination process greatly influenced the nutritional value and palatability of seeds and biological characteristics in rats. (Ref 3)

Pinitol from soybeans reduces postprandial blood glucose in patients with type 2 diabetes mellitus. (Ref.4)


Watanabe, Yoshihiro1; Barbashov, Sergei F.1; Komatsu, Setsuko1; Hemmings, Andrew M.1; Miyagi, Masaru2; Tsunasawa, Susumu2; Hirano, Hisashi1 FEBS Journal, Volume 224, Number 1, August (II) 1994 , pp. 167-172(6) Peptide that Stimulates Phosphorylation of the Plant Insulin-Binding Protein: Isolation, Primary Structure and cDNA Cloning.

McCue P, Kwon YI, Shetty K Asia Pac J Clin Nutr. 2005;14(2):145-52. Anti-diabetic and anti-hypertensive potential of sprouted and solid-state bioprocessed soybean. Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, MA 01003, USA.

Nahrung. 2000 Feb;44(1):2-6. Effects of soybean (Glycine max) germination on biologically active components, nutritional values of seeds, and biological characteristics in rats.INSERM U.308 Unité de Recherches sur les Mécanismes de Régulation du Comportement Alimentaire, Nancy, France.

Kang MJ, Kim JI, Yoon SY, Kim JC, Cha IJ. J Med Food. 2006 Summer;9(2):182-6.

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