The purpose of this book is to introduce the classified chemical components of hypoglycemic compounds in natural products, summarize the recent research progress of natural products with hypoglycemic activity in the past 20 years, and provide the original analysis and development opinions of relevant scholars. Hypoglycemic compounds are to target diabetes mellitus, an important public health problem, one of four priority noncommunicable diseases (NCDs) targeted for action by world leaders. Diabetes mellitus is a common endocrine and metabolic disease, which not only causes physiological damage to patients’ kidneys, cardiovascular and cerebrovascular vessels, peripheral blood vessels, nerves and eyes, but also causes mental and psychological pressure to patients. Due to the evidence that traditional medicine and natural herbal formula have advantages in treating diabetes, natural products with hypoglycemic activity have been studied extensively in recent years and have been accepted bymany scholars all over the world.
This book focuses on the progress on the study of the structure, hypoglycemic activities, structure-activity relationships and mechanism of a wide range of polysaccharides, flavonoids, saponins, alkaloids, terpenoids, polyphenols and other constituents. It will help students and researchers to understand current approaches and progress in the treatment of diabetes with natural products, which may also be beneficial to develop new hypoglycemic drugs.
Table des matières
Chapter 1. Introduction of diabetes melitus and future prospects of natural products on diabetes melitus.- Chapter 2. Anoverview of hypoglycemic modern drugs.- Chapter 3. An overview of hypoglycemic biological drugs.- Chapter 4. An overview of hypoglycemic traditionaldrugs.- Chapter 5. Glycosides from natural sources in the treatment of diabetes mellitus.- Chapter 6. Isolation and Structure Elucidation of Hypoglycemic Compounds.- Chapter 7. Structural Characterization and Health Effects of Polysaccharides from Momordica charantia on Diabetes Mellitus.- Chapter 8. Effects of polysaccharides on reducing blood glucose based on gut microbiota alteration.- Chapter 9. An Overview of Polysaccharides and the influencefactors of Hypoglycemic Activity.- Chapter 10. Plant Secondary Metabolites with α-Glucosidase Inhibitory Activity. – Chapter 11. Rhinacanthin-C and Its Potential to Control Diabetes Mellitus.- Chapter 12. Regeneration of beta cells by inhibition of pro-apoptotic proteins through phytocompound in STZ induced diabetic albino wistar rats-invivo and insilico approach. – Chapter 13. Nitrogenous Compounds from Plant Origin in Management of.- Chapter 14. Plant Alkaloids with Antidiabetic Potential.- Chapter 15. The role of Alkaloids in the Management of Diabetes Mellitus.- Chapter 16. Traditional Indian Herbs for the Management of Diabetes Mellitus and their Herb-Drug Interaction Potentials: An Evidence-Based Review.- Chapter 17. Role of Micronutrients and Trace elements in Diabetes mellitus: A Review.
A propos de l’auteur
Dr.Haixia Chen is a professor at the School of Pharmaceutical Science and Technology, Tianjin University, P.R. China.She accomplished her Ph.D.(2002) in natural product and food chemistry from Huazhong Agricultural University (China), and received nutritional and pharmaceutical research training as a postdoctoral fellow and visiting scholar from Ocean University of China (2002-2004, China) and University of California, Berkeley (2011-2012, USA). She has a broad background in the chemistry, nutrition, pharmacology and toxicology of food, natural products and traditional Chinese medicine (TCM). She has outstanding records of scientific and academic accomplishments with more than 15 research fundings as PI, more than 100 publications in highly prestigious international journals and various presentations in both national and international conferences. She has 8 books published, 20 authorized Chinese patents. She has been the editorial board member of journals such as Journal of Functional Foods, EC Pharmacology and Toxicology, Journal of Food Safety & Quality, Pharmaceutical Journal of Chinese People’s Liberation Army. She has also been the reviewer of NSFC, MOST and more than 20 international journals and Chinese journals. She has been awarded the Youth Science and Technology Innovation Leader, the First Level of 131 Innovative Talent of Tianjin City.
Dr. Min Zhang is a professor of food science and technology and Vice President of Tianjin Agricultural University, P.R. China. He completed his Bachelor Degree from Shandong Agricultural University in 1996, and Doctoral Degree from Huazhong Agricultural University in 2003. He has been the visiting scholar of University of Arkansas (USA). He is employed by Tianjin University of Science & Technology and then Tianjin Agricultural University. Professor Zhang has over 120 scientific papers published, 8 patents authorized, and serves as the reviewer of NSFC, MOST and editorial board member of 4 journals. He has been awarded the Leading Scientist of National Ten Thousand Talent Program, Youth Leading Talent of Ministry of Science and Technology and the First Level of 131 Innovative Talent of Tianjin City.
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