Indian Spices for Type 2 Diabetes : Molecular Mechanisms and Pharmacological Insights.

Format:

Book

Author/Creator:

Gupta, Ashutosh.

Language:

English

Subjects (All):

Type 2 diabetes.

Diabetes--Diet therapy.

Diabetes.

Physical Description:

1 online resource (430 pages)

Edition:

1st ed.

Place of Publication:

Chantilly : Elsevier Science & Technology, 2026.

Summary:

Indian Spices for Type 2 Diabetes: Molecular Mechanisms and Pharmacological Insights explores the relationship between traditional Indian spices and their potential role in the management of Type II diabetes.

Contents:

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Halftitle

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Title page

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Copyright

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Contents

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Contributors

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Preface

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Chapter 1 The chemistry of spices-Understanding phytochemicals in managing type 2 diabetes

1.1 Introduction

1.2 Pathophysiology of diabetes mellitus type 2 and role of oxidative stress

1.3 Phytochemical constituents of antidiabetic spices

1.4 Mechanisms of action of key spices in diabetes management

1.5 Capsaicin and spicy foods in diabetes prevention

1.6 Clinical and meta-analytic evidence

1.7 Comparative phytochemistry of tropical spices

1.8 Bioavailability, metabolism, and formulation of spice phytochemicals

1.9 Synergistic effects of combined spices and whole food matrices

1.10 Role of gut microbiota in mediating spice-Type 2 diabetes interactions

1.11 Safety, toxicology, and contraindications of spice consumption

1.12 Future research priorities and translational opportunities of spices in type 2 diabetes

1.13 Conclusion

References

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Chapter 2 Turmeric: The golden healer

2.1 Introduction

2.2 Understanding type 2 diabetes

2.3 Turmeric: Nature's golden spice

2.4 Curcumin in diabetes management

2.4.1 Molecular mechanism of curcumin in ameliorating diabetes

2.4.2 Antioxidant and anti-inflammatory mechanisms

2.4.3 Enhancement of insulin signaling

2.4.4 Pancreatic b-cell protection

2.5 Practical applications

2.6 Conclusion

2.7 Future prospectives

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Chapter 3 Cinnamon: A sweet spice for blood glucose control

3.1 Introduction

3.2 Morphology and phytochemical profile of cinnamon

3.3 Traditional medicinal use of cinnamon

3.4 Antidiabetic activity of cinnamon.

3.4.1 In-vitro antidiabetic activity

3.4.2 In-vivo antidiabetic activity of cinnamon

3.4.3 Clinical antidiabetic activity of cinnamon

3.5 Harnessing the health benefits of cinnamon

3.5.1 Nutraceuticals

3.5.2 Functional foods

3.6 Limitations and future prospectives

3.7 Safety evaluation of cinnamon

3.8 Conclusion

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Chapter 4 Balancing blood sugar with fenugreek: Ancient seed, modern solutionBalancing blood sugar with fenugreek

4.1 Introduction

4.2 Overview of fenugreek

4.2.1 Origin and morphology of fenugreek

4.2.2 Traditional use of fenugreek

4.2.3 Phytochemistry of fenugreek

4.3 Fenugreek as a natural antidiabetic agent

4.3.1 Effect of fenugreek on lipid profile

4.3.2 Pathway involved in T2DM disease and fenugreek

4.4 Preclinical antidiabetic activity of fenugreek

4.4.1 In vitro antidiabetic activity of fenugreek

4.4.2 In vivo study in fenugreek

4.5 Clinical investigations of fenugreek

4.6 Toxicity and safety evaluation of fenugreek

4.6.1 Toxicity of fenugreek

4.6.2 Safety evaluation of fenugreek

4.7 Therapeutic effects of fenugreek in other organs

4.8 Conclusion

AI disclosure

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Chapter 5 Ginger: Warming the metabolism

5.1 Introduction

5.2 Phytochemical profile of ginger

5.3 Mechanisms of action in metabolic regulation

5.4 Ginger and obesity management

5.5 Ginger in the management of diabetes and metabolic syndrome

5.6 Ginger and gut microbiota

5.7 Synergistic effects with other herbs and nutrients

5.8 Formulations and dosage

5.9 Preclinical trials

5.10 Future perspectives and research directions

5.11 Conclusion

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Chapter 6 Black pepper-Enhancing bioavailability

6.1 Introduction

6.2 Bioactive constituents of black pepper.

6.3 Concept of bioavailability

6.4 Mechanisms of bioavailability enhancement by piperine

6.5 Black pepper in drug-nutrient and drug-drug interactions

6.6 Applications in modern medicine and nutraceuticals

6.7 Safety, toxicity, and regulatory aspects

6.8 Future perspectives and challenges

6.9 Conclusion

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Chapter 7 Cloves and cardamom-Aromatic agents of glycemic control

7.1 Introduction

7.2 Pathophysiology of diabetes mellitus

7.3 Spices and their therapeutic potential in diabetes management

7.4 Cloves

7.5 Chemical constituents

7.6 Efficacy of clove in glycemic control

7.7 Other biological studies

7.8 Cardamom

7.9 Chemical constituents

7.10 Efficacy of cardamom in glycemic control

7.11 Other biological studies

7.12 Practical dietary integration of cloves and cardamom for diabetes management

7.13 Culinary uses and recommended amounts

7.14 Safety and considerations

7.15 Future perspective

7.16 Conclusion

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Chapter 8 Allium power: Therapeutic potential of garlic and onion in type 2 diabetes

8.1 Introduction

8.2 Overview of traditional medicinal use of Allium cepa and Allium sativum

8.3 Phytochemical composition of garlic and onion

8.4 Therapeutic use of onion and garlic

8.5 Antidiabetic activity of garlic and onion

8.6 Factors associated with the antidiabetic mechanism of garlic and onion

8.6.1 Antioxidant

8.6.2 Insulin secretion and sensitization

8.6.3 Inhibition of digestive enzymes

8.7 Other pharmacological activity of onion and garlic

8.7.1 Antimicrobial properties and allicin stability

8.7.2 Anti-inflammatory and antioxidant actions

8.7.3 Prebiotic effects and gut microbiota modulation

8.7.4 Aged black garlic and enhanced bioactivity

8.7.5 Integrative therapeutic potential.

8.8 Future prospectives

8.9 Conclusion

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Chapter 9 Ginseng for type 2 diabetes

9.1 Introduction

9.2 Phytochemical composition and bioactive constituents of ginseng

9.2.1 Ginsenosides: Structure and classification

9.2.2 Nonsaponin components

9.2.3 Polysaccharides

9.2.4 Polyacetylenes

9.2.5 Peptides and amino acids

9.2.6 Phenolic compounds and flavonoids

9.2.7 Other constituents

9.3 Molecular mechanisms of antidiabetic action

9.3.1 Activation of AMP-activated protein kinase

9.3.2 Modulation of insulin signaling pathway

9.3.3 β-cell function

9.3.4 Regulation of glucose transporters

9.3.5 Inhibition of hepatic gluconeogenesis

9.3.6 Antioxidant and anti-inflammatory mechanisms

9.4 Preclinical antidiabetic study of ginseng

9.5 Clinical antidiabetic activity of ginseng

9.6 Formulation and drug development

9.7 Dose and toxicity

9.8 Future prospects and directions

9.9 Conclusion

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Chapter 10 Mustard seeds and curry leaves: Flavorful defenders of blood sugar

10.1 Introduction

10.2 Morphological features of mustard and curry leaves

10.2.1 Phytochemical profiling of mustard and curry

10.3 Traditional use of mustard and curry as medicine

10.4 Preclinical antidiabetic activity of mustard and curry leaves

10.4.1 In-vitro antidiabetic activity of mustard

10.4.2 In-vitro antidiabetic activity of curry leaves

10.4.3 In-vivo antidiabetic activity

10.5 Future direction and challenges

10.6 Conclusion

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Chapter 11 Holy basil \(Tulsi\)-The sacred leaf in the management of type-2 diabetesHoly basil \(Tulsi\)-The sacred leaf in the management

11.1 Introduction

11.2 Botanical profile of holy basil \(Ocimum sanctum Linn.\).

11.2.1 Taxonomy and nomenclature

11.2.2 Morphological characteristics

11.2.3 Distribution and cultivation practices

11.2.4 Phytochemical composition

11.2.5 Traditional medicinal use of Ocimum sanctum

11.3 Pathophysiology of type 2 diabetes mellitus

11.4 Pharmacological actions of Tulsi relevant to diabetes

11.4.1 Antioxidant activity

11.4.2 Anti-inflammatory effects

11.4.3 Hypoglycaemic and insulin-sensitizing properties

11.4.4 Lipid-lowering potential

11.5 Experimental evidence

11.5.1 In vitro studies-Effects on glucose uptake and enzyme modulation

11.5.2 Animal studies-Antidiabetic and antihyperlipidemic activities

11.6 Clinical evidence of Tulsi in type 2 diabetes mellitus

11.7 Formulations and dosage forms of Tulsi in diabetes management

11.8 Safety, toxicity, and drug-herb interactions

11.9 Future prospects and research gaps

11.10 Conclusion

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Chapter 12 Modulatory effects of culinary spices on the human gut microbiome in type II diabetes managementModulatory effects of culinary spices on the human gut microbiome

12.1 Introduction

12.2 Influence of spices on gut microbial composition

12.2.1 Cinnamon

12.2.2 Ginger

12.2.3 Turmeric

12.2.4 Ginseng

12.2.5 Cumin

12.2.6 Pepper

12.2.7 Mustard

12.2.8 Anise

12.2.9 Allium spp

12.2.10 Fenugreek

12.3 Effect of antidiabetic drugs in type 2 diabetes treatment on GM

12.4 Limitations and future prospectives

12.5 Conclusion

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Chapter 13 Future directions and challenges in herbal drug development in diabetes managementFuture directions and challenges in herbal drug development

13.1 Introduction

13.2 Advancements in technology

13.2.1 Role of genomics and metabolomics

13.2.2 Artificial intelligence and machine learning.

13.2.3 High-throughput screening and automation.

Notes:

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Part of the metadata in this record was created by AI, based on the text of the resource.

ISBN:

9780443445477

OCLC:

1595746380