Mushrooms as a functional food mediator in Preventing and ameliorating diabetes | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 1 No. 4 (2011): April 2011 / Review Articles Mushrooms as a functional food mediator in Preventing and ameliorating diabetes Authors Pathirage Kamal Perera Department of Materia medica and Pharmacology, Institute of Indigenous Medicine, University of Colombo, Rajagiriya Yunman Li Department of Physiology, China Pharmaceutical University, Mailbox 207 Tongjiaxiang 24, Nanjing, Jiangsu, 210009 DOI: https://doi.org/10.31989/ffhd.v1i4.133 Abstract Diabetes is a major health problem predisposing to markedly increased complications. Despite the numerous preventative strategies and armories of medication, the management of diabetes remains grossly unsatisfactory. Diabetes is emerging as a pandemic. Therefore it is important to identify novel nutraceuticals or drugs for curing or preventing diabetes, which have fewer side effects. The present paper reviewed scientific information on mushrooms with regards to its anti-diabetic active compounds and/or pharmacological test results, which are commonly used as functional foods and ingredients used in the traditional medical system and which have demonstrated experimental or/and clinical anti-diabetic effectiveness. These functional foods might have a big potential for the prevention or cure of diabetes more than in other plant species. However, still scientific or clinical studies are not sufficient for hypoglycemic effect for mushrooms use as ‘official’ drug. Therefore, it is proposed that a close attention be paid to carry out further research of functional mushrooms for preventive and curative measures for diabetes and its complications. Keywords: Diabetes, Mushrooms, Functional foods, Hypoglycemic, and Nutraceuticals Downloads [Abstract] [Full Article] Published 2011-04-25 Issue Vol. 1 No. 4 (2011): April 2011 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com