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Review
. 2018 Aug 22:9:893.
doi: 10.3389/fphar.2018.00893. eCollection 2018.

Spice-Derived Bioactive Ingredients: Potential Agents or Food Adjuvant in the Management of Diabetes Mellitus

Aminu Mohammed  1   2 , Md Shahidul Islam  2
Affiliations
Review

Spice-Derived Bioactive Ingredients: Potential Agents or Food Adjuvant in the Management of Diabetes Mellitus

Aminu Mohammed et al. Front Pharmacol. .

Abstract

Spices possess tremendous therapeutic potential including hypoglycemic action, attributed to their bioactive ingredients. However, there is no study that critically reviewed the hypoglycemic potency, safety and the bioavailability of the spice-derived bioactive ingredients (SDBI). Therefore, the aim of the study was to comprehensively review all published studies regarding the hypoglycemic action of SDBI with the purpose to assess whether the ingredients are potential hypoglycemic agents or adjuvant. Factors considered were concentration/dosages used, the extent of blood glucose reduction, the IC50 values, and the safety concern of the SDBI. From the results, cinnamaldehyde, curcumin, diosgenin, thymoquinone (TQ), and trigonelline were showed the most promising effects and hold future potential as hypoglycemic agents. Conclusively, future studies should focus on improving the tissue and cellular bioavailability of the promising SDBI to achieve greater potency. Additionally, clinical trials and toxicity studies are with these SDBI are warranted.

Keywords: adjuvant; diabetes mellitus; hypoglycemic; in vitro; in vivo; spices.

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Figures

Figure 1
Figure 1
Possible mechanism of hypoglycemic action by spice-derived ingredients.
See this image and copyright information in PMC

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