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

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

Ch. 1 Nutraceuticals and Diabetes Prevention and Management James W. Anderson Anderson, James W. Vijai K. Pasupuleti Pasupuleti, Vijai K. 1

Pt. 1 Glycemic Health and Type 2 Diabetes

Ch. 2 Epidemiology of Type 2 Diabetes Karen Chapman-Novakofski Chapman-Novakofski, Karen 11

Ch. 3 Preventing Type 2 Diabetes Mellitus Frank Greenway Greenway, Frank 29

Ch. 4 Glycemic Index and Glycemic Load: Effects on Glucose, Insulin, and Lipid Regulation Julia M. W. Wong Wong, Julia M. W. Andrea R. Josse Josse, Andrea R. Livia Augustin Augustin, Livia Amin Esfahani Esfahani, Amin Monica S. Banach Banach, Monica S. Cyril W. C. Kendall Kendall, Cyril W. C. David J. A. Jenkins Jenkins, David J. A. 49

Ch. 5 Glycemia: Health Implications L. Raymond Reynolds Reynolds, L. Raymond 65

Ch. 6 Glycemic Health, Type 2 Diabetes, and Functional Foods Kaye Foster-Powell Foster-Powell, Kaye Alan Barclay Barclay, Alan Jennie Brand-Millet Brand-Millet, Jennie 87

Pt. 2 Nutraceuticals and Type 2 Diabetes

Ch. 7 Dietary Fiber and Associated Phytochemicals in Prevention and Reversal of Diabetes James W. Anderson Anderson, James W. 97

Ch. 8 Cinnamon, glucose and insulin sensitivity Richard A. Anderson Anderson, Richard A. Anne-Marie Roussel Roussel, Anne-Marie 127

Ch. 9 Soybean and Soy Component Effects on Obesity and Diabetes James W. Anderson Anderson, James W. Vijai K. Pasupuleti Pasupuleti, Vijai K. 141

Ch. 10 Minerals and Insulin Health Philip Domenico Domenico, Philip James R. Komorowski Komorowski, James R. 167

Ch. 11 Targeting Oxidant Stress as a Strategy for Preventing. Vascular Complications of Diabetes and Metabolic Syndrome Mark F. McCarty McCarty, Mark F. Toyoshi Inoguchi Inoguchi,Toyoshi 201

Ch. 12 Ginseng in type 2 diabetes mellitus: A review of the evidence in humans John L. Sievenpiper Sievenpiper, John L. Alexandra L. Jenkins Jenkins, Alexandra L. Anamarie Dascalu Dascalu, Anamarie P. Mark Starvro Starvro, P. Mark Vladimir Vuksan Vuksan, Vladimir 245

Ch. 13 Traditional Chinese medicine in the management and treatment of the symptoms of diabetes Azadeh Lankarani-Fard Lankarani-Fard, Azadeh Zhaoping Li Li, Zhaoping 293

Ch. 14 Fenugreek and traditional antidiabetic herbs of Indian origin Krishnapura Srinivasan Srinivasan, Krishnapura 311

Ch. 15 Nopal (Opuntia spp.) and other traditional Mexican plants Rosalia Reynoso-Camacho Reynoso-Camacho, Rosalia Elvira Gonzalez de Mejia de Mejia, Elvira Gonzalez 379

Ch. 16 Natural resistant starch in glycemic management: From physiological mechanisms to consumer communications Rhonda S. Witwer Witwer, Rhonda S. 401

Ch. 17 Amino acids, proteins, protein hydrolysates or bioactive peptides in the management of type 2 diabetes Joris Kloek Kloek, Joris Vijai K. Pasupuleti Pasupuleti, Vijai K. Luc J. C. Van Loon Van Loon, Luc J. C. 439

Ch. 18 Future trends and directions James W. Anderson Anderson, James W. Vijai K. Pasupuleti Pasupuleti, Vijai K. 461

Appendix 267

References 475

Index 479

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