Dietary polyphenols as antidiabetic agents: Advances and opportunities

Chongde Sun, Chao Zhao, Esra Capanoglu Guven, Paolo Paoli, Jesus Simal-Gandara, Kunka Mohanram Ramkumar, Shengpeng Wang, Florina Buleu, Ana Pah, Vladiana Turi, Georgiana Damian, Simona Dragan, Merve Tomas, Washim Khan, Mingfu Wang, Dominique Delmas, Maria Puy Portillo, Parsa Dar, Lei Chen*, Jianbo Xiao*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

240 Citations (Scopus)

Abstract

Dietary polyphenols have been widely investigated as antidiabetic agents in cell, animals, human study, and clinical trial. The number of publication (Indexed by Web of Science) on “polyphenols and diabetes” significantly increased since 2010. This review highlights the advances and opportunities of dietary polyphenols as antidiabetic agents. Dietary polyphenols prevent and manage Type 2 diabetes mellitus via the insulin-dependent approaches, for instance, protection of pancreatic islet β-cell, reduction of β-cell apoptosis, promotion of β-cell proliferation, attenuation of oxidative stress, activation of insulin signaling, and stimulation of pancreas to secrete insulin, as well as the insulin-independent approaches including inhibition of glucose absorption, inhibition of digestive enzymes, regulation of intestinal microbiota, modification of inflammation response, and inhibition of the formation of advanced glycation end products. Moreover, dietary polyphenols ameliorate diabetic complications, such as vascular dysfunction, nephropathy, retinopathy, neuropathy, cardiomyopathy, coronary diseases, renal failure, and so on. The structure–activity relationship of polyphenols as antidiabetic agents is still not clear. The individual flavonoid or isoflavone has no therapeutic effect on diabetic patients, although the clinical data are very limited. Resveratrol, curcumin, and anthocyanins showed antidiabetic activity in human study. How hyperglycemia influences the bioavailability and bioactivity of dietary polyphenols is not well understood. An understanding of how diabetes alters the bioavailability and bioactivity of dietary polyphenols will lead to an improvement in their benefits and clinical outcomes.

Original languageEnglish
Pages (from-to)18-44
Number of pages27
JournalFood Frontiers
Volume1
Issue number1
DOIs
Publication statusPublished - Mar 2020

Bibliographical note

Publisher Copyright:
© 2020 The Authors. Food Frontiers published by John Wiley & Sons Australia, Ltd and Nanchang University, Northwest University, Jiangsu University, Zhejiang University, Fujian Agriculture and Forestry University.

Funding

This work was financially supported by Multi-Year Research Grant of University of Macau (MYRG2018-00169-ICMS). This work was financially supported by Multi‐Year Research Grant of University of Macau (MYRG2018‐00169‐ICMS).

FundersFunder number
Universidade de MacauMYRG2018-00169-ICMS

    Keywords

    • bioavailability
    • clinical study
    • diabetes
    • diabetic complication
    • dietary polyphenols
    • glucose absorption
    • intestinal microbiota
    • pancreatic islet β-cell

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