Spices in the management of diabetes mellitus. (15th February 2017)

• Record Type: Journal Article
• Authors: Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar
• Is Part Of: Food chemistry. Volume 217(2017)
• Page Start: 281
• Page End: 293
• Publication Date: 2017-02-15
• Subjects: AMPK 5′ adenosine monophosphate-activated protein kinase -- AGE advanced glycation end-product -- BP blood pressure -- CE cinnamon extracts -- CP cinnamon polyphenols -- DM diabetes mellitus -- eNOS endothelial nitric oxide synthase -- FBG fasting blood glucose -- FDA Food and Drug Administration -- FFA free fatty acid -- G6Pase glucose-6-phosphatase -- GLP-1 glucagon-like peptide 1 -- GLUT4 glucose transporter type 4 -- GPX glutathione peroxidase -- GRAS Generally Recognized As Safe -- HDL high-density lipoprotein -- HbA1c hemoglobinA1c -- hsCRP high-sensitivity C-reactive protein -- IPF insulin potentiating factor -- IRS-1 insulin receptor substrate 1 -- IDDM insulin-dependent diabetes mellitus -- JNK c-Jun N-terminal kinase -- LDL low-density lipoprotein -- NF-κB nuclear factor-kappaB -- NIDDM non-insulin-dependent diabetes mellitus -- PEPCK phosphoenolpyruvate carboxykinase -- PKC protein kinase C -- PPAR-γ peroxisome proliferator-activated receptor gamma -- PTP-1 protein tyrosine phosphatase -- ROS reactive oxygen species -- SBP systolic blood pressure -- SGLT1 sodium-glucose linked transporter 1 -- SOD superoxide dismutase -- STZ streptozotocin -- T1D type 1 diabetes -- T2D type 2 diabetes -- VARC volume regulated anion channel; Spices -- Diabetes mellitus -- Antioxidant -- Anti-inflammatory -- Anti-diabetic; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2016.08.111
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Spices are rich in antioxidant compounds that can help manage diabetes mellitus. Seasoning of foods with spices may decrease diabetic risks. Anti-diabetic mechanisms and major bioactive compounds in spices are discussed. Abstract: Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications.