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Review Article | Open Access

Beneficial effects of food-derived polyphenols on type 2 diabetes: mechanistic insights based on gut microbiota alterations and anti-inflammatory responses

Han Song1, Wei Jia1,2( )
School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China
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Abstract

Food-derived polyphenols and their effects on type 2 diabetes are linked to the microbiota. Here, we expound on the mechanisms of food-derived polyphenols that affect the onset of type 2 diabetes, focusing on the roles played by gut microorganisms and the metabolites they produce. We also discuss the mechanism of food-derived polyphenols lower blood glucose through host signaling-mediated inflammatory responses. Food-derived polyphenols alleviate the development of type 2 diabetes by remodeling gut microbiome composition and reducing inflammatory responses. Food-derived polyphenols inhibit the activity of α-glucosidase, α-amylase, and dipeptidyl peptidase IV enzymes to reduce postprandial blood glucose levels. The nuclear factor kappa-light-chain enhancer of activated B cells (NF-κB) is considered a key regulator of food-derived polyphenols in alleviating the onset of type 2 diabetes. Inhibition of NF-κB activation can increase insulin sensitivity, reduce inflammation, and maintain glucose homeostasis. This investigation reveals that food-derived polyphenols can alleviate the onset of type 2 diabetes and offers adequate theoretical knowledge in support of their usage as such.

Keywords

food-derived polyphenolstype 2 diabetesbioavailabilitymetabolitegut microorganism

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Food Science of Animal Products
Volume 1 Issue 4,
December 2023
Article number: 9240043
DOI: 10.26599/FSAP.2023.9240043
Cite this article:
Song H, Jia W. Beneficial effects of food-derived polyphenols on type 2 diabetes: mechanistic insights based on gut microbiota alterations and anti-inflammatory responses. Food Science of Animal Products, 2023, 1(4): 9240043. https://doi.org/10.26599/FSAP.2023.9240043

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Received: 23 December 2023
Revised: 24 December 2023
Accepted: 29 December 2023
Published: 20 February 2024
© Beijing Academy of Food Sciences 2023.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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