Functional-Foods Use: A Novel Dietary Regimen for Type 2 Diabetes Treatment and Management


Authors : A.S. OLAGUNJU; F.G. OLORUNFEMI; O.J. TEIBO; S.A BELLO; T.E FABUNMI; O.M AJAO

Volume/Issue : Volume 5 - 2020, Issue 6 - June

Google Scholar : http://bitly.ws/9nMw

Scribd : https://bit.ly/2NxDiP8

DOI : 10.38124/IJISRT20JUN078

The benefit of food as medicine is that healing and health promotion begins as soon as the next meal and this is known some decades ago as the significance of diet in health improvement, and prevention of diseases came to vanguard. Type 2 (non-insulin dependent) diabetes mellitus is a complex, multi-faceted disease particularized by high blood glucose (hyperglycemia), insulin resistance, pancreatic beta-cell dysfunction and altered insulin secretion. Recent data indicates a disturbing increase in the rate of hitches among individuals having type 2 diabetes mellitus despite the availability of several pharmacological involvements such as oral hypoglycemic agents and insulin therapy for its control. As a response to this, functional foods for example whole grains, cinnamon, legumes, nuts were developed, which are now vital substitutes for enhancing nutrition and public health. Therefore, investigation into the advantages of functional foods on type 2 diabetes mellitus is essential and can decide if these can be a proper substitute for the inhibiting, treatment and management of this pathology and related metabolic effects.

Keywords : Functional Foods, Diabetes Mellitus, Insulin Therapy, Hyperglycemia, Bioactive Compounds, Antioxidants.

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