Dietary bioactive compounds for type 2 diabetes: A comprehensive review of molecular interactions and mechanistic insights

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-02-25 DOI:10.1016/j.jff.2025.106705

Oumayma Aguerd , Hamza Elhrech , Meryem El Fessikh , Khan Wen Goh , Nasreddine El Omari , Tarik Aanniz , Abdelhakim Bouyahya

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Abstract

Diabetes mellitus (DM) is a prevalent, long-term illness that adversely impacts patients' quality of life and significantly increases the risk of severe complications. Type 2 diabetes mellitus (T2DM) accounts for approximately 90 % of global diabetes cases and is influenced by lifestyle and epigenetic factors, including dietary habits and physical inactivity. Current primary treatments involve lifestyle changes and synthetic medications, which, despite their efficacy, can result in adverse side effects and high costs. In response, there is growing interest in plant-derived bioactive compounds as alternative therapeutic options for T2DM, given their accessibility, lower cost, and reduced risk of side effects. This review comprehensively explores the pharmacological actions of natural compounds against key molecular targets implicated in T2DM pathology, such as dipeptidyl peptidase-4 (DPP4), α-amylase, α-glucosidase, peroxisome proliferator-activated receptor γ (PPARγ), protein tyrosine phosphatase-1B (PTP1B), and glucose transporter type-4 (GLUT4), along with their roles in mitigating lipotoxicity and glucotoxicity. These findings underscore the potential of bioactive compounds in developing safer and more effective T2DM management strategies, paving the way for further research and clinical trials.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.