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Chapter 9. Antioxidant Spices and Herbs Used in Diabetes
出版Elsevier Inc. Chapters, 2013-10-29
主題Medical / Nursing / NutritionScience / Life Sciences / BiologyMedical / NutritionScience / Life Sciences / GeneralMedical / Public HealthMedical / General
ISBN01280697089780128069707
URLhttp://books.google.com.hk/books?id=p0B1DAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Diabetes mellitus is one of the most common chronic metabolic diseases, affecting millions of people globally. Oxidative stress is a trigger factor for type 2 diabetes (the most encountered form of this disease) and diabetic co-morbidities, such as ischemic heart disease, stroke, neuropathy, nephropathy, and retinopathy. For thousands of years, spices and herbs have been used not only to flavor foods, but also as medicaments. Recently, they have been recognized as a valuable source of antioxidant compounds, including phenolic substances, which also possess other anti-diabetic effects, such as anti-glycant and anti-inflammatory activities, and hypoglycemic action. The aim of this chapter is to discuss the antioxidant activity and potential anti-diabetic role of some herbs and spices used to flavor foods, such as sage, marjoram, oregano, peppermint, thyme, garlic, laurel, ginger, turmeric, cumin, coriander, mustard, and pepper.