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Journal :   Research Journal of Pharmacy and Technology

Volume No. :   4

Issue No. :  1

Year :  2011

Pages :   37-42

ISSN Print :  0974-3618

ISSN Online :  0974-360X


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Spices and Condiments in the management of Diabetes mellitus

Address:   Bhutkar M.A* and Bhise S.B
Govt. College of Pharmacy, Karad. (M.S) 415 124.
*Corresponding Author
DOI No: Not Available

Diabetes mellitus is a chronic incurable condition due to insulin deficiency that has affected several million individuals worldwide. Over the last century changes in human behavior and lifestyle have resulted in a dramatic increase in the incidence of diabetes. The number of diabetic people is expected to rise from present estimate of 150 million to 230 million in 2025. Nowadays herbal medicines are highly recommended for the treatment of diabetes in spite of other therapeutic options due to their toxic side effects and sometimes diminution of response after prolonged use. In Indian traditional system of medicine, more than 800 medicinal plants have been mentioned for the management of diabetes, which are effective either singly or in combinations. India is known worldwide for its spices and condiments which add characteristic flavor and aroma to the various dishes in which they are used. Apart from enhancing the taste and flavor of food many plants used as spices and condiments have also been recognized to possess several medicinal properties including anti-diabetic potential and their use in traditional systems of medicine has been on record for a long time. This review critically highlights the commonly consumed Indian spices and condiments that have been reported to possess a varying degree of hypoglycemic and anti-hyperglycemic activity. It may be concluded that these spices and condiments exhibit blood glucose lowering activity and may also prove to be beneficial to reduce the risk of diabetic complications.
Spices, Condiments, anti-diabetic.
Bhutkar MA, Bhise SB. Spices and Condiments in the management of Diabetes mellitus. Research J. Pharm. and Tech. 4 (1): January 2011; Page 37-42.
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