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An insight into anti-diabetic properties of dietary phytochemicals
Vinayagam R.; Xiao J.; Xu B.
2017
Source PublicationPhytochemistry Reviews
ISSN15687767
Volume16Issue:3Pages:535
AbstractDiabetes are a serious metabolic diseases characterized by abnormally increased plasma glucose levels. Botanical food products have been used for combating human diseases for thousands of years, since they exhibit a wide range of biological properties that can be exploited for medical application. Phytochemicals from foods, including flavonoids, monoterpenes, terpenoids, stilbenes, lignans, coumarins, alkaloids, and others, have been proposed as effective supplements for diabetes management and prevention of its long-term complications in vitro and in vivo. The mechanism of antidiabetic activity of dietary phytochemicals could be summarized as: stimulation of insulin secretion from pancreatic β-cell, reduction of insulin resistance and increasing of insulin sensitivity, stimulation of glycogenesis and hepatic glycolysis, activation of PPARγ, anti-inflammatory and antioxidant effects, inhibition of α-amylase, β-galactocidase and α-glucocidase, and inhibition intestinal absorption of glucose. Therefore the anti-diabetic effects and their mechanism of action of phytochemicals from botanical foods used traditionally in the treatment of diabetes mellitus are critically reviewed. © 2017, Springer Science+Business Media Dordrecht.
KeywordAnti-diabetic Botanical foods Diabetes mellitius Mechanism Phytochemicals
DOI10.1007/s11101-017-9496-2
URLView the original
Language英语
The Source to ArticleScopus
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Cited Times [WOS]:21   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionUniversity of Macau
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GB/T 7714
Vinayagam R.,Xiao J.,Xu B.. An insight into anti-diabetic properties of dietary phytochemicals[J]. Phytochemistry Reviews,2017,16(3):535.
APA Vinayagam R.,Xiao J.,&Xu B..(2017).An insight into anti-diabetic properties of dietary phytochemicals.Phytochemistry Reviews,16(3),535.
MLA Vinayagam R.,et al."An insight into anti-diabetic properties of dietary phytochemicals".Phytochemistry Reviews 16.3(2017):535.
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