Prediction of Prediabetes and its Prevention by Functional Food Compounds

S. J. Chen, T. Matsui

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Prediabetes, typically defined as impaired glucose tolerance, is a high-risk state of developing diabetes. Although there have considerable scientific progresses in related areas, the extended research concerning antidiabetic action of natural compounds at prediabetic stage has been limited due to the lack of specific biomarkers that enable to identify prediabetes state and elucidate the complicated mechanism of antidiabetic action of natural compounds. The increased formation and accumulation of advanced glycation end products (AGEs) have been confirmed as a vital risk of developing hyperglycemia, type 2 diabetes, and diabetic complications. Many researches revealed that AGEs have showed great potential to be served as biomarkers to predict prediabetic condition. The present chapter is aimed to offer an overview of prediabetes and the current research outcomes involved with functionally natural compounds in decreasing the risk of developing diabetes at prediabetic stage.

Original languageEnglish
Title of host publicationDiscovery and Development of Antidiabetic Agents from Natural Products
Subtitle of host publicationNatural Product Drug Discovery
PublisherElsevier Inc.
Pages209-228
Number of pages20
ISBN (Electronic)9780128096925
ISBN (Print)9780128094501
DOIs
Publication statusPublished - Jan 1 2017

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All Science Journal Classification (ASJC) codes

  • Chemistry(all)

Cite this

Chen, S. J., & Matsui, T. (2017). Prediction of Prediabetes and its Prevention by Functional Food Compounds. In Discovery and Development of Antidiabetic Agents from Natural Products: Natural Product Drug Discovery (pp. 209-228). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-809450-1.00007-7