Functional herbal food ingredients used in type 2 diabetes mellitus

Pathirage Kamal Perera, Yunman Li, Pathirage Kamal Perera, Yunman Li

Abstract

From many reports it is clear that diabetes will be one of the major diseases in the coming years. As a result there is a rapidly increasing interest in searching new medicines, or even better searching prophylactic methods. Based on a large number of chemical and pharmacological research work, numerous bioactive compounds have been found in functional herbal food ingredients for diabetes. The present paper reviews functional herbal food ingredients with regards to their anti-diabetic active principles and pharmacological test results, which are commonly used in Asian culinary system and medical system and have demonstrated clinical or/and experimental anti-diabetic effectiveness. Our idea of reviewing this article is to give more attention to these functional food ingredients as targets medicinal foods in order to prevent or slow down the development of type 2 diabetes mellitus.

Keywords: Anti-diabetic; functional herbal food; type 2 diabetes mellitus.

Conflict of interest statement

Conflict of Interest: None declared

Figures

Figure 1
Figure 1
Chemical components in Allium sativum L. which involve in anti-hyperglycemic activity. (a) Allicin; (b) S-allyl cysteine sulfoxide
Figure 2
Figure 2
Chemical components in Allium cepa L. which involve in antihyperglycemia. (a) Allyl propyldisulfide; (b) S-methyl cysteine sulfoxide
Figure 3
Figure 3
Chemical components in Trigonella foenum-graecum L. which involve in anti-hyperglycemia. (a) Trigonelline
Figure 4
Figure 4
Chemical components in Psidium guajava L., which involve in anti-hyperglycemia. (a) Strictinin; (b) Pedunculagin
Figure 5
Figure 5
Chemical components in Nelumbo nucifera Gaertn. which involve in anti-hyperglycemia. (a) Liensinine; (b) Daurisoline
Figure 6
Figure 6
Chemical components in Stevia rebaudina (Bert.) Hemsl., which involve in anti-hyperglycemia, Stevioside
Figure 7
Figure 7
Chemical components in Prunella vulgaris L., which involve in anti-hyperglycemia. (a) Rosmarinic acid; (b) Quercetin
Figure 8
Figure 8
Chemical components in Ganoderma lucidum (Leyss. Ex Franch.), which involve in anti- hyperglycemia, Ganoderic acid
Figure 9
Figure 9
Chemical components in Punica granatum L., which involve in anti-hyperglycemia, Ursolic acid
Figure 10
Figure 10
Chemical component in Dioscorea opposita Thunb., which involve in anti hyperglycemia. (a) Dioscin; (b) Diosgenin
Figure 11
Figure 11
Chemical components in Momordica charantia L., which involve in anti-hyperglycemia. (a) Charantin; (b) Vicine
Figure 12
Figure 12
Chemical components in Murraya koenigii L., which involve in anti-hyperglycemia. (a) Mahanine; (b) Koenimbine
Figure 13
Figure 13
Chemical components in Artocarpus heterophyllus Lam., which involve in anti-hyperglycemia. (a) Cycloartenone; (b); β-sitosterol
Figure 14
Figure 14
Chemical component in Mangifera indica Lam., which involve in anti-hyperglycemia, Mangiferin
Figure 15
Figure 15
Chemical components in Aegle marmelos L., which involve in anti-hyperglycemia. (a) Lupeol; (b) Marmin
Figure 16
Figure 16
Chemical components in Curcuma longa L., which involve in anti-hyperglycemia, Curcumin

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