Dietary polyphenols and type 2 diabetes: Human Study and Clinical Trial |
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| Authors: | Hui Cao Juanying Ou Lei Chen Yanbo Zhang Tomasz Szkudelski Dominique Delmas |
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| Affiliation: | 1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, China;2. Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau;3. School of Biological Sciences, the University of Hong Kong, Hong Kong, China;4. School Chinese Medicine, the University of Hong Kong, Hong Kong, China;5. Department of Animal Physiology and Biochemistry, Poznan University of Life Sciences, Poznan, Poland;6. INSERM U866 Research Center, Université de Bourgogne, Dijon, France |
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| Abstract: | AbstractSignificant evidence from epidemiological investigations showed that dietary polyphenols might manage and prevent type 2 diabetes (T2D). This review summarizes human studies and clinical trials of polyphenols as anti-diabetic agents. Polyphenols from coffee, guava tea, whortleberry, olive oil, propolis, chocolate, red wine, grape seed, and cocoa have been reported to show anti-diabetic effects in T2D patients through increasing glucose metabolism, improving vascular function as well as reducing insulin resistance and HbA1c level. However, individual flavonoid or isoflavonoid compounds appear to have no therapeutic effect on diabetes, based on the limited clinical data. Preliminary clinical trials provided evidence that resveratrol had anti-diabetic activity in humans by improving glycemic control in subjects with insulin resistance. Besides, anthocyanins exhibited anti-diabetic properties by reducing blood glucose and HbA1c levels or the improvement of insulin secretion and resistance. The structure-activity relationship of polyphenols as anti-diabetic agents in humans has been rarely reported. |
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| Keywords: | Dietary polyphenols type 2 diabetes human Study clinical trial |
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