Organic Acids in Diabetes Applications and Mechanisms

This book comprehensively reviews the pivotal roles and intricate mechanisms through which organic acids contribute to the management of type 2 diabetes and its associated complications. The introductory chapters provide a foundational understanding of diabetes, encompassing its pathogenesis, classification, and conventional therapeutic approaches, as well as examining the complications inherently linked to this chronic condition. The chapters discuss the sources, chemistry, digestion, absorption, metabolism, and health benefits of phenolic acid, emphasizing their roles in managing diabetes and related complications. The subsequent chapters of the book highlight the potential benefits of non-phenolic organic acids in the management of insulin resistance and type 2 diabetes, discussing their metabolic effects and potential in reducing diabetes-related complications. In conclusion, the book offers a holistic approach to diabetes management, emphasizing the significance of dietary choices and natural compounds in improving overall well-being while managing this prevalent chronic condition. This book is a valuable resource for researchers, healthcare professionals, and academicians keen on harnessing the therapeutic potential of these organic acids.Key Features Explores the roles of phenolic acids and non-phenolic bioactive organic acids on oxidative stress, diabetes, and associated complications Covers the effects of phenolic and non-phenolic organic acids on glycaemic control, impaired glucose tolerance, insulin resistance, and intestinal glucose absorption Reviews the role of organic acids in different types of diabetes-related complications, including diabetic nephropathy, diabetic neuropathy, diabetic cardiomyopathy, diabetic retinopathy, diabetic foot disease, and skin ulcers Examines the impact of organic acids on other closely associated diabetes-related disorders, such as overweight, obesity, and dyslipidaemia Discusses the molecular mechanisms behind the effects of phenolic and non-phenolic organic acids on diabetes and its associated disorders