Abstract Title:

Antidiabetic potential of dietary polyphenols: A mechanistic review.

Abstract Source:

Food Res Int. 2021 Jul ;145:110383. Epub 2021 May 5. PMID: 34112386

Abstract Author(s):

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

Article Affiliation:

David de Paulo Farias


Diabetes is a metabolic disorder that has caused enormous harm to the public health worldwide. In this study, we evaluated the potential of phenolic compounds on diabetes management, addressing their mechanisms of action, in addition to discussing the digestion, absorption, metabolism, bioavailability, and toxic effects of these compounds. The intake of phenolic compounds can play a fundamental role on diabetes management, since they can reduce blood glucose levels, oxidative stress, protein glycation, inhibit the activity of dipeptidyl peptidase - IV and other key enzymes related to carbohydrate metabolism, activate various biochemical pathways to improve pancreaticβ-cell functions, increase insulin secretion, and improve insulin resistance. In this way, they can be considered a potential strategy in the development of pharmaceutical approaches that aim to reduce complications resulting from the progression of this metabolic pathology.

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