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Antidiabetic Functional Foods with Antiglycation Properties

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Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Diabetes mellitus is a disease that requires long-term management and sometimes last throughout the lifetime of the patient. Persistent hyperglycemia experienced in diabetes over long period results in diabetic complications, such as nephropathy, neuropathy, retinopathy and cardiovascular diseases. One of the mechanisms involved in the development of diabetic complications is glycation which caused the production of advanced glycation end products (AGEs). Therefore, any agent that prevents the formation of AGEs may be suitable for the management of diabetes and its complications. There is a plethora of studies on the antiglycation properties of many foods and their products, but there is no repository of their information. This is an attempt to review the available information on the role of antiglycation agents from functional foods in the management of diabetic complications. We hope this information will assist diabetic patients in the choice of their diets and stimulate further research on these foods.

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Abbreviations

AGE:

Advanced glycation end products

BSA:

Bovine serum albumin

GOLD:

Glyoxal-lysine dimer

MOLD:

Methyglyoxal-lysine dimer

RAGE:

Receptor for advanced glycation endproduct

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Acknowledgments

The support of Lagos State University, Ojo, Lagos, Nigeria, is gracefully acknowledged.

Author information

Authors and Affiliations

  1. Department of Biochemistry, Faculty of Science, Lagos State University, Ojo, Lagos, Nigeria

    Mutiu Idowu Kazeem, Habeeb Adebodun Bankole & Azeez Ayomide Fatai

  2. Department of Biochemistry and Microbiology, University of Zululand, Kwadlangezwa, South Africa

    Abiola Fatimah Adenowo

  3. Department of Geology, University of Nigeria, Nsukka, 410001, Nigeria

    Theophilus Clavell Davies

Authors
  1. Mutiu Idowu Kazeem
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  2. Habeeb Adebodun Bankole
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  3. Azeez Ayomide Fatai
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  4. Abiola Fatimah Adenowo
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  5. Theophilus Clavell Davies
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Correspondence to Mutiu Idowu Kazeem .

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Editors and Affiliations

  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Kazeem, M.I., Bankole, H.A., Fatai, A.A., Adenowo, A.F., Davies, T.C. (2018). Antidiabetic Functional Foods with Antiglycation Properties. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_16-1

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  • DOI: https://doi.org/10.1007/978-3-319-54528-8_16-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-54528-8

  • Online ISBN: 978-3-319-54528-8

  • eBook Packages: Springer Reference Chemistry and Mat. ScienceReference Module Physical and Materials ScienceReference Module Chemistry, Materials and Physics

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