Anti-diabetic Potentials of Coffee Polyphenols: A Narrative Review

Abstract

Coffee is one of the most popular beverages in the world, with potential health benefits and anti-diabetic qualities. Numerous bioactive substances found in coffee have been studied for their possible therapeutic benefits in controlling blood glucose. Given the ubiquitous use of coffee, this article aims to review the anti-diabetic characteristics of various coffee bioactive compounds such as chlorogenic acids, caffeic acid, quinic acid, ferulic acid, and caffeine. The modulation of glucose homeostasis, improvement of insulin sensitivity, suppression of gluconeogenesis, anti-inflammatory properties, and antioxidant activity are only a few of the several mechanisms of action that have been suggested. These qualities allow coffee polyphenols to potentially have anti-- diabetic effects, opening the door to prospective medicinal uses. The molecular mechanisms underpinning the effects of coffee polyphenols on insulin signaling pathways and glucose metabolism have been clarified by in vitro investigations. In animal studies, coffee polyphenols have positively affected pancreatic function, insulin resistance, and glucose regulation. Human studies have linked drinking coffee to a lower incidence of type 2 diabetes, better glycaemic management, and increased insulin sensitivity.