Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future Perspectives

ISSN: 1875-533X (Online)
ISSN: 0929-8673 (Print)


Volume 21, 38 Issues, 2014


Download PDF Flyer




Current Medicinal Chemistry

Aims & ScopeAbstracted/Indexed in

Ranking and Category:
  • 9th of 58 in Chemistry & Medicinal
  • 49th of 254 in Pharmacology & Pharmacy
  • 96th of 291 in Biochemistry & Molecular Biology

Submit Abstracts Online Submit Manuscripts Online

Editor-in-Chief:
Atta-ur-Rahman, FRS
Honorary Life Fellow
Kings College
University of Cambridge
Cambridge
UK


View Full Editorial Board

Subscribe Purchase Articles Order Reprints

Current: 3.715
5 - Year: 4.239

Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future Perspectives

Author(s): J.B. Xiao and P. Hogger

Affiliation: State Key Laboratory of Quality Research in Chinese Medicine, Macau University of Science and Technology, Taipa, Macau; Universität Würzburg, Institut für Pharmazie und Lebensmittelchemie, Am Hubland, 97074 Würzburg, Germany.

Abstract

Significant evidence suggests that polyphenol-rich diets have the ability to protect against diabetes. Since several previous reviews focused on the nutrition and health effects including type 2 diabetes of polyphenols in 2007-2008, a number of related original publications have been pulished in this field. This review summarizes important advances related to influence of dietary polyphenols and polyphenol-rich diets on preventing and managing type 2 diabetes, as well as diabetes-mediated changes in bioactivities of dietary polyphenols. It appears that anthocyanins or anthocyanin-rich food intake is related to the risk of type 2 diabetes, but there is no association for other polyphenol subclasses. It is discussed that procyanidins are more active when administered individually than when mixed with food. The benefits of dietary polyphenols for type 2 diabetes can be summarized as: protection of pancreatic β-cells against glucose toxicity, anti-inflammatory and antioxidant effects, inhibition of α -amylases or α- glucosidases and thus decrease of starch digestion, and inhibition of advanced glycation end products formation. Moreover, type 2 diabetes also significantly influences the benefits of dietary polyphenols, although there are very limited studies have been conducted so far. How type 2 diabetes impacts the pharmacology of dietary polyphenols is not well understood. Comprehension of type 2 diabetes-mediated changes in pharmacokinetics and bioactivity of dietary polyphenols might lead to improve the benefits of these phytochemicals and subsequent clinical outcomes for type 2 diabetics.

Keywords: Benefits, dietary polyphenols, food, pharmacokinetics, type 2 diabetes.

Purchase Online Order Reprints Order Eprints Rights and Permissions

  
  



Article Details

Volume: 22
Issue Number: 1
First Page: 23
Last Page: 38
Page Count: 16
DOI: 10.2174/0929867321666140706130807
Advertisement

Related Journals




Webmaster Contact: urooj@benthamscience.org Copyright © 2014 Bentham Science