The hypoglycaemic effect of pumpkins as anti-diabetic and functional medicines

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dc.authorid0000-0002-0335-2162en_US
dc.authorid0000-0002-7050-4082
dc.contributor.authorAdams, Gary G.
dc.contributor.authorImran, Shahwar
dc.contributor.authorWang, Sheng
dc.contributor.authorMohammad, Abubaker
dc.contributor.authorKök, Mehmet Şamil
dc.date.accessioned2021-06-23T19:28:10Z
dc.date.available2021-06-23T19:28:10Z
dc.date.issued2011
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractDiabetes mellitus is considered as a common, growing, serious, costly, and potentially preventable public health problem. In 2030, the number of people with diabetes is estimated to increase from 117 million in 2000 to 366 million. The prevalence of diabetes has and will continue to have burden on the health and finances of economic climates, which in turn, will impact on individuals, families and nations. There are many different types of insulins available to treat diabetes, but there are still physiological consequences for such use. Alternatives are, therefore, required and this includes herbal preparations as well as dietary plants in the form of curcubitaceae (pumpkin). Pumpkin is widely considered to have active hypoglycaemic properties. Pumpkin is a plant, which has been used frequently as functional food or medicine and belongs to the family Cucubitaceae, and consists of succulent stem with numerous seeds. Based on previous evidence of its fruit pulp, it is reported to have anti-diabetic effects. This review has focused on the main medicinal properties of pumpkin and how this has been used in animal models, and point out areas for future research to further elucidate mechanisms whereby this compound may reduce disease risk. (C) 2011 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.foodres.2011.03.016
dc.identifier.endpage867en_US
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-79955577213en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage862en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2011.03.016
dc.identifier.urihttps://hdl.handle.net/20.500.12491/6966
dc.identifier.volume44en_US
dc.identifier.wosWOS:000291453100004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKök, Mehmet Şamil
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Research Internationalen_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDiabetesen_US
dc.subjectPumpkinsen_US
dc.subjectAnti-diabeticen_US
dc.subjectHypoglycaemiaen_US
dc.subjectFunctional Medicineen_US
dc.titleThe hypoglycaemic effect of pumpkins as anti-diabetic and functional medicinesen_US
dc.typeReview Articleen_US

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