,
,Ancient and Traditional Foods, Plants,
Herbs and Spices used in Diabetes
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 that 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 questions pertaining to the scientific evidence for the use of
these agents or their extracts in modern medicine.
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.
For example, plants that have been used for “digestion” or “medical ills”
since time immemorial are now being investigated for anticancer properties
or their toxicity, using high throughput screening. Techniques also include
molecular biology, cellular biochemistry, physiology, endocrinology and
even medical imaging. However, much of the material relating to the
scientific basis or applications of traditional foods, herbs, spices and
botanicals is scattered among various sources. The widespread applicability
of foods or botanicals is rarely described and cautionary notes on toxicity
are often ignored. This is addressed in Ancient and Traditional Foods,
Plants, Herbs and Spices used in Diabetes.
, Ancient and Traditional Foods, Plants, Herbs and Spices in
Human Health
Series Editors
Vinood B. Patel University of Westminster, London
Victor R. Preedy King’s College, London
Rajkumar Rajendram King Abdulaziz Medical City, Riyadh
Each volume in the series provides an evidence-based ethos describing the
usage and applications of traditional foods and botanicals in human health.
The content provides a platform upon which other scientific studies can be
based. These may include the extraction or synthesis of active agents, in
vitro studies, pre-clinical investigations in animals, and clinical trials.
The key benefits of each volume:
Chapters provide a historical background on the usage of food and
plant-based therapies.
Chapters are based on the results of studies using scientific
techniques and methods.
Presents wide references to other foods, herbs, and botanicals
reported to have curative properties.
Chapters are self-contained, focused toward specific conditions.
Ancient and Traditional Foods, Plants, Herbs and Spices used in
Cardiovascular Health and Disease
Edited by Rajkumar Rajendram, Victor R. Preedy, and Vinood B. Patel
Ancient and Traditional Foods, Plants, Herbs and Spices used in
Diabetes
,Ancient and Traditional Foods, Plants,
Herbs and Spices used in Diabetes
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 that 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 questions pertaining to the scientific evidence for the use of
these agents or their extracts in modern medicine.
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.
For example, plants that have been used for “digestion” or “medical ills”
since time immemorial are now being investigated for anticancer properties
or their toxicity, using high throughput screening. Techniques also include
molecular biology, cellular biochemistry, physiology, endocrinology and
even medical imaging. However, much of the material relating to the
scientific basis or applications of traditional foods, herbs, spices and
botanicals is scattered among various sources. The widespread applicability
of foods or botanicals is rarely described and cautionary notes on toxicity
are often ignored. This is addressed in Ancient and Traditional Foods,
Plants, Herbs and Spices used in Diabetes.
, Ancient and Traditional Foods, Plants, Herbs and Spices in
Human Health
Series Editors
Vinood B. Patel University of Westminster, London
Victor R. Preedy King’s College, London
Rajkumar Rajendram King Abdulaziz Medical City, Riyadh
Each volume in the series provides an evidence-based ethos describing the
usage and applications of traditional foods and botanicals in human health.
The content provides a platform upon which other scientific studies can be
based. These may include the extraction or synthesis of active agents, in
vitro studies, pre-clinical investigations in animals, and clinical trials.
The key benefits of each volume:
Chapters provide a historical background on the usage of food and
plant-based therapies.
Chapters are based on the results of studies using scientific
techniques and methods.
Presents wide references to other foods, herbs, and botanicals
reported to have curative properties.
Chapters are self-contained, focused toward specific conditions.
Ancient and Traditional Foods, Plants, Herbs and Spices used in
Cardiovascular Health and Disease
Edited by Rajkumar Rajendram, Victor R. Preedy, and Vinood B. Patel
Ancient and Traditional Foods, Plants, Herbs and Spices used in
Diabetes
