Nutraceuticals in Glucose Balance and Diabetes

Garg, Ramesh C.

doi:10.1016/b978-0-12-802147-7.00012-7

Cited by 6 publications

(4 citation statements)

References 80 publications

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“…1 Currently, nutraceutical potential of plants has been explored for the treatment and prevention of diabetes mellitus. 2 Morinda citrifolia L., commonly known as "mengkudu" or "pace" in Indonesia, was an evergreen shrub of about 3 to 6 m high. It is widely cultivated in many areas, including Asia, Australia, and Pacific islands.…”

Section: Introductionmentioning

confidence: 99%

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Simamora

Santoso

Timotius

2019

Curr Res Nutr Food Sci

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Fermented fruit juice of M.citrifoliais supposed to be the future nutraceutical beverage due to its antidiabetic and antioxidant activities. The purposes of this study were to characterize the fermented juice microbiologically and chemically and to evaluate itsα-glucosidase inhibition and radical scavenging activities in vitro. The fruit of M.citrifolia was fermented and the fruit juice was obtained and evaluated for its radical scavenging activity based on a DPPH assay. It's in vitroanti diabetic activity on α-glucosidase inhibition was investigated, including its combined effect with acarbose by a Chou-Talalay method. The inhibition mode was evaluated by Line weaver-Burk plots. The juice was identified for its microbiome with 16S sequencing method and pictured with SEM. The bioactive compounds were analysed with LC-MS. The main microbiome was yeast and tentatively identified as Candida. The yeast was not able to grow in the normal growth medium for yeast, such as sabouroud agar. The TPC of the juice was 1,193 μg GAE/ml. The main compounds identified by an LC-MS were short-chain fatty acids (α-ketoglutaric acid and malic acid). The fermented fruit juice showed good α-glucosidase inhibitory and antioxidant activities with IC50 of 28.99 and 14.09μgGAE/ml, respectively. The kinetic study showed a non-competitive inhibition on α-glucosidase. The combination of the juice with acarbose at higher concentrations produced an additive effect on α-glucosidase. However, at lower concentrations, an antagonistic effect was observed. The fermented fruit juice of M.citrifoliais a good beverage with strong antidiabetic and antioxidant effects.

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Section: Introductionmentioning

confidence: 99%

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

Simamora

Santoso

Timotius

2019

Curr Res Nutr Food Sci

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“…As over the past two decades, human coronaviruses (SARS-CoV and MERS-CoV) emerged worldwide, causing considerable threat to global health and unfortunately, there are still no approved vaccines for these human coronaviruses [148]. Current SARS-CoV-2 research groups around the world are working on acceleration the development of COVID-19 vaccines using different approaches.…”

Section: Vaccinationmentioning

confidence: 99%

The Battle with COVID-19: Insight on External Intervention and Future Vaccination

Hakim

Syame

Shehata

et al. 2020

SAJRM

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The battle against the pandemic novel coronavirus infection (namely COVID-19) that gravely hurts human health is a global mission for all humanity. Currently, there are no specific COVID-19 therapies; immune-suppressors as corticosteroids, protease inhibitor antivirals, monoclonal antibody analogues as well as prospective plasma therapy. Because of the possible adverse effects and continuous emerging doubts about the drugs combating COVID-19; certain medicinal plants and dietary herbs are potentially used to prevent or cure COVID-19. Nowadays investigations and clinical trials focused on development of safe and effective either drugs or vaccines to control even stop COVID-19 in near future. Providing comprehensive spotlights on virus pathogenesis, host cell interaction, immunological response, potential therapy, and vaccine emergence for COVID-19 is discussed in this article.

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“…The use of nutraceuticals, defined as nutrient agents which show beneficial properties on human health and are composed of different plant‐derived nutrients as well as some vitamins and biochemical compounds, is growing (Riya et al, ). The evidence suggests that some nutraceuticals have potent hypoglycemic effects, lowering blood glucose by activating molecular mechanisms (Garg, ; Putta, Yarla, et al, ; Riya et al, ; Saleem, Sarkar, Ankolekar, & Shetty, ). One such nutraceutical is saffron ( L‐Crocus sativus ) which not only exerts a hypoglycemic effect but also shows antioxidant and anti‐inflammatory properties (Sarfarazi, Jafari, & Rajabzadeh, ).…”

Section: Introductionmentioning

confidence: 99%

“…These drugs are highly effective as hypoglycemic agents, but may have unfavorable side effects (Chaudhury et al, 2017). Thus, the use of herbal-based antidiabetic agents as well as "nutraceuticals" is an attractive option, as they generally are lower in cost, easily available, and often have a better safety profile (Eddouks, Bidi, El Bouhali, Hajji, & Zeggwagh, 2014;Garg, 2016).…”

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confidence: 99%

Antidiabetic potential of saffron and its active constituents

Yaribeygi

Zare

Butler³

et al. 2018

Journal Cellular Physiology

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The prevalence of diabetes mellitus is growing rapidly worldwide. This metabolic disorder affects many physiological pathways and is a key underlying cause of a multitude of debilitating complications. There is, therefore, a critical need for effective diabetes management. Although many synthetic therapeutic glucose‐lowering agents have been developed to control glucose homeostasis, they may have unfavorable side effects or limited efficacy. Herbal‐based hypoglycemic agents present an adjunct treatment option to mitigate insulin resistance, improve glycemic control and reduce the required dose of standard antidiabetic medications. Saffron (Crocus sativus L.), whilst widely used as a food additive, is a natural product with insulin‐sensitizing and hypoglycemic effects. Saffron contains several bioactive β carotenes, which exert their pharmacological effects in various tissues without any obvious side effects. In this study, we discuss how saffron and its major components exert their hypoglycemic effects by induction of insulin sensitivity, improving insulin signaling and preventing β‐cell failure, all mechanisms combining to achieve better glycemic control.

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Nutraceuticals in Glucose Balance and Diabetes

Cited by 6 publications

References 80 publications

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

α-Glucosidase Inhibitory Effect of Fermented Fruit Juice of Morinda Citrifolia L and Combination Effect with Acarbose

The Battle with COVID-19: Insight on External Intervention and Future Vaccination

Antidiabetic potential of saffron and its active constituents

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