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Spices: Pharmacological and Anti-Diabetic Activities
Abstract
The term “spices” has been derived from the word “species,” which was connected to the group of exotic foods in medieval times. Spices and herbs have a long history of culinary use, medicinal properties, and as additives and thus have a distinct place in Ayurveda. Exhibiting the merits of spices by scientific methods still remains a challenge. This review investigates the anti-diabetic properties in preventing and managing diabetics and associated complications with commonly used spices. The bioactive compounds in these spices are additionally discussed. The major aim and object of the present work is to investigate the customary therapeutic usage of basic Indian spices and to corelate their observed pharmacological activities with the presence of explicit bioactive compounds present for the treatment or counteractive action of diabetes. This includes the basic underlying mechanism of their blood glucose lowering property including exploratory experimental evidence from proposed animal and human trials.
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