A Review on Fruits Having Anti-Diabetic Potential

Diabetes mellitus is a metabolic disorder which is emerging as a severe problem and is currently affecting around 143 million people[1] and by 2030 it is predicted to reach 366 million population worldwide[2]. Since ancient times natural products of plant origin and numerous dietary constituents have been known. About 800 plant species have been reported to possess anti-diabetic properties. Several plant species have been used for prevention or management of diabetes by the Native Americans, Chinese, South Americans and Asian Indians[1]. Diabetes is a chronic problem affecting carbohydrate, protein and fat metabolism. It has a significant impact on the health, quality of life and life expectancy of patients, as well as on the health care system. Exercise, diet and weight control continued to be essential and effective means of improving glucose homeostasis. In addition to adverse effects, drug treatments are not always satisfactory in maintaining euglycemia and avoiding late stage diabetic complications. Medicinal herbs with antihyperglycemic activities are increasingly sought as an alternative approach by diabetic patients and health care professionals[3]. Many traditional plant treatments exist as a hidden wealth of potentially useful natural products for diabetes control. Despite recommendations by the World Health Organization in 1980 few traditional anti-diabetic plants have received scientific or medical scrutiny[4]. Currently number of natural products exists that demonstrate hypoglycemic activity. Indeed, depending upon the source that one might use, there are approximately 800 to 1200 plants that exhibit hypoglycemic activity. While research and development efforts in this particular area thus far are largely restricted to traditional medicine uses, future research may well identify a potent anti-diabetic agent[5]. Fruits as a potential source of drug The ovules of the flowers after fertilization are converted into seeds, whereas the ovary wall develops further to form the protective covering of the seeds, which is known as fruit. In botany this particular coating is called pericarp which consists of three different layers epicarp, mesocarp and endocarp[6].