Impact of Mushroom Consumption on Diabetic Type 2 Patients
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The complicated disease known as diabetes mellitus is caused by the body producing insufficient amounts of insulin to regulate blood glucose levels. This illness poses a global health risk and calls for inexpensive, non-adverse medication. Many synthetic hypoglycemia diabetes medicines are ineffective due to side effects. This has caused studies to focus more on medicinal plants and herbs, which are thought to be relatively harmless. There is a kind of phytotherapy that includes edible mushrooms that may be used to treat diabetes. They are abundant in naturally occurring substances such fibers, polysaccharides, phenolics, and alkaloids and have long been recognized for their ability to have antihyperlipidemic, antioxidant, and antidiabetic properties. Dietary supplements and functional foods derived from mushrooms can help treat pre-existing problems and postpone the start of potentially fatal diseases. This is confined to the suppression of intestinal glucosidase and the breakdown of composite polysaccharides by pancreatic amylase, which helps prevent and effectively cure type 2 diabetes. Additionally, the carbohydrates included in mushrooms function as prebiotics and alter the makeup of gut bacteria, which can lower insulin resistance. This paper explores the phathophysiology and complication of diabetes and provides details on the potential antidiabetic properties of several mushroom species. Nevertheless, more investigation is required to completely comprehend the therapeutic applications of mushrooms. Pre-clinical and clinical research, tests for enzyme inhibition, human trials, pilot studies, prospective and retrospective studies, and human trials should all be included in this research.
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