Spices in the management of diabetes mellitus

Article ID	Journal	Published Year	Pages	File Type
7586573	Food Chemistry	2017	13 Pages	PDF

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.

Keywords

eNOS IDDM hsCRP FFA GPX T1D HbA1c GRAS IPF AMPK GLUT4 PEPCK IRS-1 STZ PKC GLP-1 T2D SGLT1 G6Pase PPAR-γ SBP NIDDM HemoglobinA1c VARC FBG NF-κB FDA HDL Jnk c-Jun N-terminal kinase high-density lipoprotein ROS Antioxidant Spices streptozotocin Free fatty acid generally recognized as safe Insulin-dependent diabetes mellitus non-insulin-dependent diabetes mellitus Diabetes mellitus Type 2 diabetes Type 1 diabetes insulin receptor substrate 1 Food and Drug Administration SOD Age endothelial nitric oxide synthase Superoxide dismutase Anti-diabetic Anti-inflammatory nuclear factor-kappaB phosphoenolpyruvate carboxykinase systolic blood pressure Blood pressure fasting blood glucose Low-density lipoprotein LDL Advanced glycation end-product Glucose transporter type 4 Protein tyrosine phosphatase high-sensitivity C-reactive protein Protein kinase C 5′ adenosine monophosphate-activated protein kinase glucagon-like peptide 1 Peroxisome proliferator-activated receptor gamma glutathione peroxidase glucose-6-phosphatase Reactive oxygen species