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Nutraceuticals, Glycemic Health and Type 2 Diabetes / Edition 1

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Type 2 diabetes is a growing problem for the developed and developing countries and it is a burden on healthcare systems as well as individuals. Nutraceuticals, Glycemic Health and Type 2 Diabetes primarily focuses on the nutraceuticals that assist in preventing and managing prediabetes and type 2 diabetes. The book gives an overview of glycemic health and highlights the use of novel and upcoming nutraceutical ingredients such as bioactive peptides, traditional herbs from China, India and Mexico, resistant starches, cinnamon, chromium and others. After the successful commercial application of bioactive peptides as nutraceutical ingredients in the management of blood pressure, companies are now focusing on peptides for the prevention and management of type 2 diabetes. Resistant starches in the clinical studies have demonstrated to reduce the glycemic and insulin response and increasing insulin sensitivity. These and other nutraceuticals that are supported by scientific and clinical studies are highlighted. The editors and contributors are experts in their respective fields and are largely from the university, industry and government. Nutraceuticals, Glycemic Health and Type 2 Diabetes will be useful as a standard reference book for all those concerned with the role of nutraceuticals and glycemia in the prevention and control of type 2 diabetes.

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Editorial Reviews

From the Publisher
"This book is a veritable wealth of information regarding nutraceuticals, functional foods, nutritional strategies, and herbal therapy for the prevention or treatment of type 2 diabetes." (HerbalGram, July 2010)

“This is a nice reference on the emerging evidence behind the use of nutraceuticals in the possible treatment and prevention of diabetes. Many interesting compounds are discussed.” (Doody's Book Reviews, November 2008)

Doody's Review Service
Reviewer: Ronald N. Cohen, MD (University of Chicago Medical Center)
Description: Diabetes is growing problem worldwide, and the development of novel medications to treat diabetes is a focus of many researchers and pharmaceutical companies. However, there may very well be foods, herbs, and minerals that also affect diabetic control and/or the risk of developing diabetes. The authors define nutraceuticals as individual bioactive chemicals or foods that promote health, prevent disease, or have a medicinal effect on health. They then discuss a wide variety of these nutraceuticals and the studies that indicate whether or not they have an affect on multiple parameters of insulin sensitivity and/or glucose control.
Purpose: The book is intended as a "compilation and assessment on emerging concepts and nutraceuticals in the prevention and management of diabetes." Since nontraditional therapies are a very interesting and important avenue for investigation, this is a helpful reference on foods, herbs, minerals, and other nutraceuticals that might play a role in the treatment and/or prevention of diabetes.
Audience: Clinicians who take care of people with diabetes or are at risk for the disease are the intended audience. The book will also be helpful for researchers investigating the role of these compounds in the treatment of diabetes, or the effects of these compounds on the modulation of insulin sensitivity and/or action. The authors are experts in the field, although some of them work on the business side of the nutraceuticals industry.
Features: Introductory chapters cover diabetes, its epidemiology, and the ideas behind both the glycemic index and nutraceuticals. Discussions of a variety of nutraceuticals, including fiber, cinnamon, soy, minerals, ginseng, and resistant starch follow. Chapters cover traditional Chinese, Indian, and Mexican herb and plant-based therapies. Since so many compounds are discussed, this book is best viewed as a reference for clinicians and researchers, although it also serves as a nice introduction to the field as well.
Assessment: This is a nice reference on the emerging evidence behind the use of nutraceuticals in the possible treatment and prevention of diabetes. Many interesting compounds are discussed. Clearly, more research is needed to define the potential role of these agents in clinical practice in terms of safety, efficacy, dosage, and mechanisms of action.
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Product Details

  • ISBN-13: 9780813829333
  • Publisher: Wiley
  • Publication date: 9/2/2008
  • Series: Institute of Food Technologists Series , #7
  • Edition number: 1
  • Pages: 512
  • Product dimensions: 6.10 (w) x 9.10 (h) x 1.30 (d)

Meet the Author

Vijai K. Pasupuleti, Ph.D. is founder of SAI International (Geneva, IL), a firm that engages in research, consulting and marketing for nutraceutical, pharmaceutical and biotechnology companies. At present Dr. Pasupuleti is actively involved in the nutraceuticals especially related to diabetes and has been managing his type 2 diabetes simply by using nutraceuticals combined with exercise and without any medication for more than 6 years. James W. Anderson, M.D. is Professor of Internal Medicine and Clinical Nutrition, Emeritus, University of Kentucky College of Medicine, Lexington, KY. His research with diabetes, obesity, soy foods and dietary fiber has generated over 350 publications. He now does nutrition consulting and clinical trial development.

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Table of Contents



1. Nutraceuticals and Diabetes Prevention and Management.

James W. Anderson MD and Vijai Pasupuleti, PhD.

Part One: Glycemic Health and Type 2 Diabetes.

2. Epidemiology of Type 2 Diabetes.

Karen Chapman-Novakofski, PhD.

3. Preventing Type 2 Diabetes Mellitus.

Frank Greenway, MD.

4. Glycemic Index and Glycemic Load: Effects on Glucose, Insulin and Lipid Regulation.

Julia MW Wong RD, Andrea R Josse MSc, Livia Augustin PhD, Amin Esfahani BSc, Monica S Banach BSc, Cyril WC Kendall PhD, David JA Jenkins MD.

5. Glycemia: Health Implications.

L. Raymond Reynolds, MD, FACP, FACE.

6. Glycemic Health, Type 2 Diabetes and Functional Foods.

Kaye Foster-Powell, Alan Barclay and Jennie Brand-Miller. PhD.

Part Two: Nutraceuticals and Type 2 Diabetes.

7. Dietary Fiber and Associated Phytochemicals in Prevention and Reversal of Diabetes.

James W. Anderson, MD.

8. Cinnamon, Glucose and Insulin Sensitivity.

Richard A. Anderson, PhD and Anne-Marie Roussel, PhD.

9. Soybean and Soy Component Effects on Obesity and Diabetes.

James W. Anderson, MD and Vijai K. Pasupuleti, PhD.

10. Minerals and Insulin Health.

Philip Domenico, PhD and James R. Komorowski.

11. Targeting Oxidant Stress as a Strategy for Preventing Vascular Complications of Diabetes and Metabolic.


Mark F. McCarty PhD and Toyoshi Inoguchi MD.

12. Ginseng in Type 2 Diabetes Mellitus: A Review of the Evidence in Humans.

John L. Sievenpiper, PhD, Alexandra L. Jenkins, RD,.

PhD, Anamarie Dascalu, MD, MSc, P. Mark Starvro, PhD.

and Vladimir Vuksan, PhD.

13. Traditional Chinese Medicine in the Management and Treatment of the Symptoms of Diabetes.

Azadeh Lankarani-Fard, MD and Zhaoping Li, M.D., PhD.

14. Fenugreek and Traditional Antidiabetic Herbs of Indian Origin.

Krishnapura Srinivasan, PhD.

15. Nopal (Opuntia spp.) and Other Traditional Mexican Plants.

Rosalia Reynoso-Camacho, PhD and Elvira González de Mejía, PhD.

16. Natural Resistant Starch in Glycemic Management: From.

Physiological Mechanisms to Consumer Communications.

Rhonda S. Witwer, B.S., M.B.A.

17. Proteins, Protein Hydrolysates or Bioactive Peptides in the Management of Type 2 Diabetes.

Joris Kloek PhD, Vijai K. Pasupuleti PhD and Luc J.C.

Van Loon.

18. Future Trends and Directions.

James W. Anderson, MD and Vijai K. Pasupuleti, PhD.


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