Diabe Tea Classic
Enjoy the sweetness of tea without harming your blood sugar levels.
Fadna Diabe Tea Classic is formulated to enjoy the sweet taste without sugar for diabetic patients for maximum satisfaction of a normal tea drink's taste. Fadna Diabe Tea Classic is a successful result of the combination of black tea with natural herbs. It is an ancient formula used in the indigenous medicine by our forefathers for many thousands of years using natural ingredients to control sugar disorders, Also it can be taken with milk. Major ingredients of this formula are Terminalia chebula (Aralu), Terminalia belerica (Bulu), Phyllanthus emblica (Nelli), Scoparia dulcis (WalKoththamalli), Camellia sinensis (Black Tea).
Modern scientific analysis reveals powerful antioxidant activity of Thripala1 (Aralu, Bulu, Nelli) with reducing speedy glucose released to blood stream (Antiglycation Activity) of Scopariadulcis will be able to control blood sugar levels effectively 2. While taking Fadna Diabe Tea sugar levels should be monitored. The delicious Fadna Diabe Tea Classic has no side effects and can be used for long periods leading to a happy and a healthy life.
- Extremely beneficial in lowering sugar levels in blood, hence the Results would be normal after a period of 10 days
- Reduces polyuria and thirst related to high blood sugar levels
History of the Product
Thripala is an established medication for sugar disorders recorded in ancient sanhitha texts. Walkoththamalli is also been used for diabetics in traditional Sri Lankan medicine for a long time.
How Product Works?
Powerful antioxidant activity of thripala and antiglycation activity of walkoththamalli controls the high blood sugar levels effectively.
1 G.H.Naik,et al. in vitro antioxidant studies and free radical reactions of thripala, an ayurvedic formulation and its constituents. phytotherapy research 2005;19(7):582-586.
2 Antioxidant, Antiglycation Potentials and Total Phenolic Content of Scoparia dulcis Decoction Perera1*,PRD, Ekanayake2, S.Ranaweera1,KKDS
1. Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayawardenepura, Gangodawila, Nugegoda, Sri Lanka
2. Department of Biochemistry, Faculty of Medical Science, University of Sri Jayawardenepura, Gangodawila, Nugegoda, Sri Lanka