For thousands of years, people have used various foods, herbs, and spices as remedies or preventative measures against illness. Herbs and plant preparations to “cure the sick” have been described in Egyptian papyrus, Middle Eastern ancient manuscripts, and hieroglyphics. Even ancient documents come from India and China. Certain old manuscripts mention the utilization of therapeutic plants that are nonexistent in European societies. In fact, there are visual documents from every ancient civilization that describe the usage of various foods, herbs, and spices for medicinal purposes. The scientific evidence supporting the use of these drugs or their extracts in contemporary medicine, however, has some basic problems. Ancient & Traditional Foods, Plants, Herbs, and Spices Used in Diabetes delves into these topics.

Features

Examines alternative approaches to healthcare that treat diabetes by utilizing plant-derived materials, extracts, and traditional diets.

· Explains scientific investigations with contemporary biological methods.

· Offers details on diets, particular ingredients, extracts, and sources.

Numerous chapters concentrate on material obtained from plants, including an overview of the history, use, toxicity, warnings, and key aspects.

Over the past few decades, there have been significant advancements in scientific methodology. These have been employed to investigate the ingredients and uses of conventional remedies. Beyond their traditional uses, herbs, spices, and botanicals have been studied by modern science. With over 400 million cases worldwide, diabetes is one of the most prevalent diseases. Researchers studying functional foods can benefit from this book, which has chapters written by a global panel of contributors. This book will be very helpful to pharmacologists, endocrinologists, diabetologists, nutritionists, and medical professionals.