Open AccessThis article is
- freely available
Antidiabetic Components Contained in Vegetables and Legumes
School of Life Sciences, Shandong University of Technology, Zibo 255049, P. R. China
* Author to whom correspondence should be addressed.
Received: 9 May 2008; in revised form: 22 May 2008 / Accepted: 22 May 2008 / Published: 23 May 2008
Abstract: Epidemiological analyses in a large Chinese population have revealed that consumption of vegetables and legumes is inversely associated with the risk of type 2 diabetes (T2D). However, the health benefits of these plants have not been fully explained, which stimulated our interest to identify antidiabetic components from vegetables and legumes through searching medicinal databases, especially those containing traditional Chinese medicines. The results not only provide meaningful clues to understanding the antidiabetic potentials of these plants but also display the possibility of pinpointing food component functions by searching medicinal databases.
Keywords: Type 2 diabetes; vegetables; legumes; antidiabetic components; medicinal database
Citations to this Article
Cite This Article
MDPI and ACS Style
Tang, G.-Y.; Li, X.-J.; Zhang, H.-Y. Antidiabetic Components Contained in Vegetables and Legumes. Molecules 2008, 13, 1189-1194.
Tang G-Y, Li X-J, Zhang H-Y. Antidiabetic Components Contained in Vegetables and Legumes. Molecules. 2008; 13(5):1189-1194.
Tang, Guang-Yan; Li, Xue-Juan; Zhang, Hong-Yu. 2008. "Antidiabetic Components Contained in Vegetables and Legumes." Molecules 13, no. 5: 1189-1194.