Moroccan culinary spices as complementary or alternative medicine for the management of hyperglycemia in patients with type 2 diabetes: a comprehensive review

Abstract

Type 2 diabetes (T2D) is a chronic disease marked by high blood glucose due to β-cell dysfunction, leading to major metabolic and cardiovascular risks. It is expected to reach 783 million people by 2045. In Morocco, its prevalence rose from 10.6% in 2018 to 13.8% in 2021. Managing hyperglycemia involves both pharmaceutical and dietary adjustments, including diet and physical activity. Complementary approaches, such as herbal products, are increasingly used to help control hyperglycemia. Herein, we summarized the potential advantageous impacts of the most used herbs in Moroccan cuisine, such as coriander, saffron, ginger, cumin, and turmeric, on glycemia in T2D. The review focuses on the interactions between the main bioactive compounds of each spice and glycemic regulation in healthy individuals and patients with T2D, while highlighting the underlying mechanistic pathways involved. The available evidence suggests a potential contribution to glycemic control, although the strength of evidence varies among spices. Fig. 1 Effect of Moroccan spices main compounds on organs involved in glycemic contro. • Type 2 diabetes involves insulin resistance, β-cell dysfunction, and chronic inflammation. • Moroccan culinary spices contain bioactive compounds with potential antidiabetic properties. • Coriander, saffron, ginger, cumin, and turmeric improve glycemic control via antioxidant, and insulin-sensitizing mechanisms. • Mechanisms include modulation of carbohydrate-digesting enzymes, glucose uptake, insulin signaling, and oxidative stress. • Evidence strength varies among spices, highlighting the need for further targeted studies.