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Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts.
Int J Food Sci Nutr. 2005 Sep; 56(6):399-414.IJ

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.

Authors+Show Affiliations

Department of Biochemistry & Nutrition, Central Food Technological Research Institute, Mysore-570013, India.

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

16361181

Citation

Srinivasan, K. "Plant Foods in the Management of Diabetes Mellitus: Spices as Beneficial Antidiabetic Food Adjuncts." International Journal of Food Sciences and Nutrition, vol. 56, no. 6, 2005, pp. 399-414.
Srinivasan K. Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts. Int J Food Sci Nutr. 2005;56(6):399-414.
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), 399-414.
Srinivasan K. Plant Foods in the Management of Diabetes Mellitus: Spices as Beneficial Antidiabetic Food Adjuncts. Int J Food Sci Nutr. 2005;56(6):399-414. PubMed PMID: 16361181.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Plant foods in the management of diabetes mellitus: spices as beneficial antidiabetic food adjuncts. A1 - Srinivasan,K, PY - 2005/12/20/pubmed PY - 2006/4/12/medline PY - 2005/12/20/entrez SP - 399 EP - 414 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 56 IS - 6 N2 - 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. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/16361181/Plant_foods_in_the_management_of_diabetes_mellitus:_spices_as_beneficial_antidiabetic_food_adjuncts_ L2 - https://www.tandfonline.com/doi/full/10.1080/09637480500512872 DB - PRIME DP - Unbound Medicine ER -