Abstract
Diabetes mellitus is a notorious endocrine disorder with a high global prevalence. Currently available drugs to manage such noncommunicable disease and related complications are associated with various adverse effects and discomforts. It has been argued that the use of herbs and spices can inhibit key carbohydrate and lipid digestive enzymes (amylase, glucosidase, and lipase), thereby regulating blood glucose levels and postprandial peaks in diabetics. Indeed, before the expansion of conventional medicine, dietary measures and food plants were the mainstay therapies to manage panoply of diseases, including diabetes. Nonetheless, there is still a dearth of comprehensive compilation of the potential of traditionally used herbs and spices to inhibit key digestive enzymes. This study aimed to bring to the limelight of the scientific community a comprehensive updated systematic review of the potential of traditionally used herbs, spices, and food plants which have been used traditionally against diabetes. Using the PRISMA methodology, a comprehensive and structured literature search was conducted in key databases (Pubmed, ScienceDirect, and Google Scholar). Published literature was scrutinised using specific keywords and only those published from 2008 to 2017 were included in this review. A total of 94 plants were identified as having digestive enzyme inhibitory properties; five of them against all three enzymes, 41 for both amylase and glucosidase, and one against both amylase and lipase. Different families of plants, plant parts, and type of extracts have been found to exhibit different strengths of enzyme inhibitory activities. Several research gaps have been identified that warrants due attention in future studies. It is anticipated that this study will open new avenues for research and advocates the need to probe traditional and indigenous herbs and food plants in the management of diabetes.
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