伊朗药用植物在糖尿病管理:传统草药及其降糖作用的叙述综述

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY Journal of Food Biochemistry Pub Date : 2024-12-03 DOI:10.1155/jfbc/6694085
Mohammad Reza Afsharmanesh, Zeinab Mohammadi, Seyyed Mehdi Jafari
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引用次数: 0

摘要

糖尿病是一个重大的全球健康问题,特别是在伊朗。目前,许多口服抗高血糖药物和胰岛素被用于治疗糖尿病。历史上,在中东国家,草药被用来治疗糖尿病患者。此外,一些糖尿病治疗药物的不良反应为研究人员提供了一个迫切的潜力,以寻找新的替代治疗方法,减少副作用,并提高其疗效。此外,伊朗传统医学的丰富历史揭示了传统草药及其化合物在治疗和减轻糖尿病及其相关并发症方面的重要作用。一些研究对这些植物的降糖特性进行了调查。在本文中,我们旨在通过实验证据对伊朗植物抗糖尿病特性进行全面研究。我们的综述表明,传统的草药有效成分定义不明确,限制了其标准化。目前的工作重点是识别这些成分以提高其治疗效果。
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Iranian Medicinal Plants in Diabetes Management: A Narrative Review of Traditional Herbal Remedies and Their Hypoglycemic Effects

Diabetes mellitus is a significant global health concern, especially in Iran. Currently, numerous oral antihyperglycemic agents and insulin are prescribed to manage diabetes. Historically, in Middle Eastern countries, medicinal herbals were used to manage diabetes in patients. Furthermore, the adverse effects of some diabetes management drugs provide an eager potential for researchers to find novel alternative treatments that reduce the side effects and also increase their efficacy. In addition, the rich history of Iranian traditional medicine reveals the vital role of traditional herbals and their compounds in treating and mitigating diabetes mellitus and its associated complications. Several studies conducted to investigate the hypoglycemic properties related to these plant species. In this narrative review, we aimed at a comprehensive study of Iranian plant species with antidiabetic properties through experimental evidence. Our review illustrated that the traditional herbal active ingredients are not well-defined, limiting their standardization. Current efforts focus on identifying these components to improve their therapeutic efficacy.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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