@article{Song2023, 
author = {Han Song and Wei Jia},
title = {Beneficial effects of food-derived polyphenols on type 2 diabetes: mechanistic insights based on gut microbiota alterations and anti-inflammatory responses},
year = {2023},
journal = {Food Science of Animal Products},
volume = {1},
number = {4},
pages = {9240043},
keywords = {food-derived polyphenols, type 2 diabetes, bioavailability, metabolite, gut microorganism},
url = {https://www.sciopen.com/article/10.26599/FSAP.2023.9240043},
doi = {10.26599/FSAP.2023.9240043},
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.}
}