Gymnema Sylvestre Extract

• Botanical Name: Gymnema sylvestre
• Common Name: Gurmar
• Standardized For: Upto 75% Gymnemic acid by Gravimetry Upto 30% Gymnemic acid by HPLC
• Description: Light To Dark Green Coloured Powder
• Plants: Leaf
• Applications: Antidiabetic

Currently it is one of the major botanicals being administered for those suffering from diabetes, in boosting insulin levels and controlling healthy blood sugar levels. It has unique property to directly mask the tongue's ability to taste sweet foods; at the same time suppresses glucose absorption from the intestine. This is the reason it is known in Hindi as 'gurmar', or "destroyer of sugar". Assay of active principles are carried out using TLC techniques. 

Other Key Extracts
Andrographis paniculata,  Bacopa monnieri Extract, Banaba Leaf Extract,  Boswellia Extract,  Centella asiatica , Curcumin Extract, Fenugreek Extract, Garcinia cambogia, Grape Seed Extract, Green Coffee Extract, Green Tea Extract, Griffonia simplicifolia Extract, Glycyrrhiza glabra, Gymnema sylvestre, Mucuna pruriens, Pomegranate Extract, Spirulina Powder, Tribulus terrestris, Valeriana officinalis, Withania somnifera Extract, White Kidney Beans Extract, Zingiber officinale.

Gymnema sylvestre appears to work by suppressing a desire for sugary foods as well as balancing blood sugar levels. On the diabetes front, the U.S. National Library of Medicine (NLM) and the National Institutes of Health (NIH) state that Gymnema sylvestre has good scientific evidence showing that it helps control blood sugar levels in people with type 1 and type 2 diabetes (when used in conjunction with insulin and other medications as prescribed by a doctor). One study in particular proves this out4.  Twenty-two type-2 diabetics taking conventional oral diabetes medication were also given 400 mg of Gymnema a day for 18 to 20 months. Physiologically speaking, there does seem to be solid evidence that Gymnema sylvestre does lower cravings.  The herb contains gymnemic acid,5 a nutrient found in certain plants that have been shown to suppress sweetness.