Role of spices in the treatment of diabetes mellitus: A minireview

Sanlier N., GENÇER F.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.99, ss.441-449, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Derleme
  • Cilt numarası: 99
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.03.018
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Agricultural & Environmental Science Database, Analytical Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.441-449
  • Anahtar Kelimeler: Antidiabetic, Spices, Diabetes mellitus, CUMINUM-CYMINUM L., IMPAIRED GLUCOSE-TOLERANCE, TURMERIC CURCUMA-LONGA, PEPPER CAPSICUM-ANNUUM, INSULIN SENSITIVITY, IMPROVES GLUCOSE, BLACK PEPPER, POSTPRANDIAL GLUCOSE, CORIANDRUM-SATIVUM, CINNAMON EXTRACT
  • Gazi Üniversitesi Adresli: Evet

Özet

Background: Diabetes is a major metabolic disorder becoming increasingly common in the world. The etiology of the disease contains multiple factors. The main factor in the treatment of diabetes is medicine and medical nutrition therapy. With the introduction of medical nutrition therapy in the field, the use of antioxidants and anti-inflammatory, known as spices, has become widespread, and therefore their use in diabetes management has attracted attention in recent years.