A systematic review on anti-diabetic plant essential oil compounds

Type 2 diabetes is a complex health condition where the body can’t properly use insulin, a hormone that controls blood sugar. This happens due to a mix of genetic and lifestyle factors. Inflammation in the body plays a big role in making diabetes worse.
Many plants we eat contain essential oils that can be good for our health. This study looked at how these plant oils might help fight diabetes. The researchers reviewed scientific papers from 2010 to 2022 to understand how these oils work in the body.
They found that several plant oils, like those from cinnamon, oregano, ginger, and others, can help with diabetes. These oils work by changing how certain parts of our body’s cells function, especially in ways that affect how we process sugar.
In animal studies, these oils reduced inflammation and helped control blood sugar levels. They also improved how the body responds to insulin and reduced damage from harmful molecules called free radicals.
The oils seemed to affect many different processes in the body related to diabetes. They helped with things like fat buildup, insulin production, and protecting cells from damage.
Importantly, most of these essential oils appeared to be safe in animal studies, though more research on humans is needed.
In conclusion, the essential oils from many plants we eat show promise in fighting diabetes. They work in various ways to help the body deal with sugar better and reduce the harmful effects of the disease. This suggests they could be useful in treating diabetes and its complications, but more study is needed to be sure. 

The full text of the work can be downloaded from the publisher website or requested by the authors (by email or ResearchGate inquiry)Gandhi, G. R., Hillary, V. E., Antony, P. J., Zhong, L. L. D., Yogesh, D., Krishnakumar, N. M., Ceasar, S. A., & Gan, R. Y. (2024). A systematic review on anti-diabetic plant essential oil compounds: Dietary sources, effects, molecular mechanisms, and safety. Critical reviews in food science and nutrition, 64(19), 6526–6545. https://doi.org/10.1080/10408398.2023.2170320


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