Antidiabetic potential of dietary polyphenols: A mechanistic review

Farias, David de Paulo; Araújo, Fábio Fernandes de; Neri-Numa, Iramaia Angélica; Pastore, Gláucia Maria

doi:10.1016/j.foodres.2021.110383

Cited by 60 publications

(52 citation statements)

References 109 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Diabetes is a chronic metabolic disease affecting about 463 million people worldwide, with major economic and well-being impacts [ 142 ]. Hyperglycemia is responsible for structural and functional alterations in the body resulting from the increase in oxidative stress, the formation of advanced glycation end products (AGEs), inflammation, and protein glycation [ 143 ]. In the long term, diabetes can lead to severe complications such as myocardial infarction and stroke [ 144 ].…”

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

“…New therapeutic approaches, in addition to antidiabetic drugs and insulin therapy, are required. Beyond the side effects, conventional therapy is expensive and sometimes not accessible to all [ 143 , 145 ]. Thus, the research and development of novel formulations using natural products, rich in phenolic compounds and with antidiabetic properties, is a promising strategy for diabetes management [ 43 , 146 , 147 ].…”

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

“…The inhibition of enzymes involved in the carbohydrates’ metabolism is one of the therapeutic strategies to control postprandial hyperglycemia, namely the α -glucosidase and α -amylase [ 143 , 171 ]. The reduction of hydrolysis and absorption of carbohydrates results in better blood glucose and the reduction of metabolic complications in diabetic patients [ 146 ].…”

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

See 2 more Smart Citations

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

et al. 2022

View full text Add to dashboard Cite

Nowadays, it is largely accepted that the daily intake of fruits, vegetables, herbal products and derivatives is an added value in promoting human health, given their capacity to counteract oxidative stress markers and suppress uncontrolled pro-inflammatory responses. Given that, natural-based products seem to be a promising strategy to attenuate, or even mitigate, the development of chronic diseases, such as diabetes, and to boost the immune system. Among fruits, cherries and blueberries are nutrient-dense fruits that have been a target of many studies and interest given their richness in phenolic compounds and notable biological potential. In fact, research has already demonstrated that these fruits can be considered functional foods, and hence, their use in functional beverages, whose popularity is increasing worldwide, is not surprising and seem to be a promising and useful strategy. Therefore, the present review reinforces the idea that cherries and blueberries can be incorporated into new pharmaceutical products, smart foods, functional beverages, and nutraceuticals and be effective in preventing and/or treating diseases mediated by inflammatory mediators, reactive species, and free radicals.

show abstract

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

Section: Functional Properties Of Cherries and Blueberries—focus On A...mentioning

confidence: 99%

See 1 more Smart Citation

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

et al. 2022

View full text Add to dashboard Cite

show abstract

“…For example, polyphenols can reduce the absorption of dietary carbohydrates, ameliorate the function of β-cells, stimulate insulin secretion, and induce satiety [ 17 ]. They have shown to decrease post-prandial hyperglycemia by inhibiting the activity of amylolytic enzymes and preventing the hydrolysis of incretins through the inhibition of dipeptidyl-peptidase IV [ 18 , 19 , 20 ].…”

Section: Introductionmentioning

confidence: 99%

“…As a consequence, DPP-IV inhibition may lead to a reduction of hyperglycemia by improving insulin secretion [ 24 ]. Although there are no in vivo studies, several in vitro researchers highlighted the role of phenolic compounds as DPP-IV inhibitors [ 20 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds

Cattivelli¹,

Conte²,

Martini³

et al. 2022

Foods

View full text Add to dashboard Cite

The intake of phenolic-rich foods is an emerging preventive approach for the management of type 2 diabetes, thanks to the ability of these compounds to inhibit some key metabolic enzymes. In this study, the influence of cooking and in vitro digestion on the α-glucosidase, α-amylase, and dipeptidyl-peptidase IV (DPP-IV) inhibitory activity of red-skinned onion (RSO) and dark purple eggplant (DPE) phenolic fractions was assessed. The applied cooking procedures had different influences on the total and individual phenolic compounds gastrointestinal bioaccessibility. DPE in vitro digested phenolic fractions displayed no inhibitory activity versus α-amylase and DPP-IV, whereas the fried DPE sample exhibited moderate inhibitory activity against α-glucosidase. This sample mainly contained hydroxycinnamic acid amides that can be responsible for the observed effect. Contrariwise, raw and cooked in vitro digested RSO phenolic fractions inhibited all three enzymes but with different effectiveness. Fried and raw RSO samples were the most active against them. Statistical analysis pointed out that quercetin mono-hexosides (mainly quercetin-4′-O-hexoside) were responsible for the inhibition of α-glucosidase, whereas quercetin di-hexosides (mainly quercetin-3-O-hexoside-4′-O-hexoside) were responsible for the DPP-IV-inhibitory activity of RSO samples. An accurate design of the cooking methods could be essential to maximize the release of individual phenolic compounds and the related bioactivities.

show abstract

Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease

Gênova

Gambero

Campos

et al. 2022

Molecular Mechanisms of Functional Food

View full text Add to dashboard Cite

Antidiabetic potential of dietary polyphenols: A mechanistic review

Cited by 60 publications

References 109 publications

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties

Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds

Polyphenolic Compounds Mechanisms as Inhibitors of Advanced Glycation End Products and Their Relationship to Health and Disease

Contact Info

Product

Resources

About