Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts.

Srinivasan, K. (2005) Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts. International Journal of Food Sciences and Nutrition, 56 (6). pp. 399-414. ISSN 0963-7486

PDF ijfsn2005-56(6)399-414.pdf Restricted to Registered users only Download (178kB)

Abstract

Diet has been recognized as a corner stone in the management of diabetes mellitus. Spices are the common dietary adjuncts that contribute to the taste and flavour of foods. Besides, spices are also known to exert several beneficial physiological effects including the antidiabetic influence. This review considers all the available information from animal experimentation as well as clinical trials where spices, their extracts or their active principles were examined for treatment of diabetes. Among the spices, fenugreek seeds (Trigonella foenumgraecum), garlic (Allium sativum), onion (Allium cepa), and turmeric (Curcuma longa) have been experimentally documented to possess antidiabetic potential. In a limited number of studies, cumin seeds (Cuminum cyminum), ginger (Zingiber officinale), mustard (Brassica nigra), curry leaves (Murraya koenigii) and coriander (Coriandrum sativum) have been reported to be hypoglycaemic.

Item Type:	Article
Uncontrolled Keywords:	Dietary adjuncts; Garlic; Onion; Turmeric; Ginger; Mustard; Coriander
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 20 Plant Food
Divisions:	Dept. of Biochemistry
Depositing User:	Users 197 not found.
Date Deposited:	19 Jul 2011 06:11
Last Modified:	28 Dec 2011 09:36
URI:	http://ir.cftri.res.in/id/eprint/1957

Actions (login required)

View Item