Ancient and Traditional Foods, Plants, Herbs, and Spices Used in Diabetes

Author: Rajkumar Rajendram

Published Date: September 26, 2023

ISBN: 9781032108599, 9781000902532

Language: English

Publisher: CRC Press

Book Description:

The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics, and ancient texts from the Middle East have described the cultivation and preparations of herbs and botanicals to cure the sick. There are even older records from China and India. Some ancient scripts describe the use of medicinal plants which have never been seen within European cultures. Indeed, all ancient civilizations have pictorial records of different foods, herbs, and spices being used for medical purposes. However, there are fundamental issues pertaining to the scientific evidence for the use of these agents or their extracts in modern medicine. These issues are explored in Ancient and Traditional Foods, Plants, Herbs, and Spices Used in Diabetes.

Features:

• Investigates alternative healthcare paradigms that use traditional dietary foods, plant-derived materials, and extracts to treat diabetes.
• Describes scientific studies using modern day biomedical techniques.
• Provides information on diets, specific agents, extracts, and resources.
• Many chapters focus on plant-derived material, providing a historical background, uses, toxicity, and cautionary notes and summary points.

Target Audience:

Diabetologists, nutritionists, endocrinologists, healthcare workers, and pharmacologists will find this book extremely valuable. Researchers in the area of functional foods will also benefit from the insights provided in this book.

Diabetes and Its Prevalence:

Diabetes is one of the most common diseases worldwide, with over 400 million people with the illness. This book aims to provide a comprehensive understanding of the role of traditional foods, plants, herbs, and spices in managing and preventing diabetes.

International Contributions:

Chapter contributions by an international panel of contributors make this book a valuable resource for understanding the global perspective on the use of traditional foods, plants, herbs, and spices in diabetes management.

Scientific Advances:

There have been considerable advances in scientific techniques over the last few decades. These have been used to examine the composition and applications of traditional cures. Modern science has also seen the investigation of herbs, spices, and botanicals beyond their traditional usage.

Conclusion:

Ancient and Traditional Foods, Plants, Herbs, and Spices Used in Diabetes is a valuable resource for healthcare professionals, researchers, and individuals interested in understanding the role of traditional foods, plants, herbs, and spices in managing and preventing diabetes. The book provides a comprehensive overview of the scientific evidence supporting the use of these agents in modern medicine.