MAI Yu-hua, BAO Juan, QIU Xue-mei, LI Ling-wei, WANG Jing-jie. Research on Inhibition and the Mechanism of Allicin at the Development of Diabetes[J]. Science and Technology of Food Industry, 2020, 41(22): 335-341. DOI: 10.13386/j.issn1002-0306.2020040001
Citation: MAI Yu-hua, BAO Juan, QIU Xue-mei, LI Ling-wei, WANG Jing-jie. Research on Inhibition and the Mechanism of Allicin at the Development of Diabetes[J]. Science and Technology of Food Industry, 2020, 41(22): 335-341. DOI: 10.13386/j.issn1002-0306.2020040001

Research on Inhibition and the Mechanism of Allicin at the Development of Diabetes

  • Diabetes is a type of chronic disease with metabolic disorder and characterized by high glucose, including type I and type II diabetes. In recent years, its incidence has shown a significant upward trend and there are many and serious complications, which greatly threaten human health. At present, there are certain limitations and side effects on the conventional treatment drugs for diabetes. Allicin named as diallyl trisulfide, with good medicinal and economic value, and the researches shows that allicin has a significant therapeutic effect on diabetes, which is expected to become a better candidate drug for diabetes, complementing the current drugs to exert clinical efficacy. This article reviews the occurrence and development of diabetes, and the therapeutic effects and mechanisms of complications from allicin in various ways, which will provide basic data for enriching the clinical use of diabetes.
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