Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future

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


Volume 21, 38 Issues, 2014


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Current Medicinal Chemistry

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Dietary Polyphenols and Type 2 Diabetes: Current Insights and Future

Author(s): Jianbo Xiao and Petra Hogger

Affiliation: Department of Biology, Shanghai Normal University, 100 Guilin Rd, 200234 Shanghai, China

Abstract

Significant evidences have shown that the polyphenol-rich diets have the ability to protect against diabetes. Since the last several reviews focused on the nutrition and health effects including type 2 diabetes of polyphenols in 2007-2008, a number of related original publications have appeared in this area. 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 looks like that anthocyanins or anthocyanin-rich foods intakes are related to the risk of type 2 diabetes, but there is no association for other polyphenol subclasses. It illustrated 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, antioxidant, inhibition of starch digestion, inhibition of α-amylases or α-glucosidases, and inhibition of advanced glycation end products formation. Moreover, type 2 diabetes also significantly influence the benefits of dietary polyphenols, although there are very limited studies have been conducted so far. However, how type 2 diabetes impact the pharmacology of dietary polyphenols are not well understood. An understanding of type 2 diabetes-mediated changes in pharmacokinetics and bioactivity of dietary polyphenols will lead to improve the benefits of these phytochemicals and clinical outcomes for type 2 diabetics

Keywords: Type 2 diabetes, dietary polyphenols, food, pharmacokinetics, benefits

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Article Details

Volume: 21
First Page: 1
Last Page: 16
Page Count: 16
DOI: 10.2174/0929867321666140706130807
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