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Yang, R. Y.
- Acceptability of Bitter Gourd (Momordica charantia L.) Recipes with Different Cooking Methods
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Authors
Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 AVRDC- The World Vegetable Center, TW
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore-641 043, IN
2 AVRDC- The World Vegetable Center, TW
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 7 (2013), Pagination: 262-268Abstract
Diabetes mellitus is an increasing world health problem; particularly the prevalence of type 2 diabetes has assumed epidemic in developing countries. It is mainly due to the environmental, dietary and lifestyle behavioral factors that control the progress of this disease. Nutrition is often said to be the cornerstone of diabetes care. The nutritional management of diabetes can affect long term health and quality of life. There is increasing evidence that complications related to diabetes are associated with oxidative stress induced by the generation of free radicals. Bitter gourd (Momordica charantia L. ) is a common food in Indian cuisine and has been used extensively in folk medicine as a remedy for diabetes. Medicinal value of bitter gourd has been attributed to its high antioxidant properties due in part to phenols, flavonoids, isoflavones, terpenes, anthroquinones and glucosinolates. Hypoglycaemic effect of bitter gourd extracts have been demonstrated in various animal models of insulin resistance.
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