Anti-diabetic and anti-obesity: Efficacy evaluation and exploitation of polyphenols in fruits and vegetables

Polyphenols are a group of secondary plant metabolites widely present in diets and have antagonistic effects on some chronic metabolic diseases, like type 2 diabetes (T2D) and obesity. We attempt to investigate the effects of polyphenols in fruits and vegetables on reducing the risk of T2D and obesity by collecting epidemiological evidence, including cross-sectional survey (CSS), prospective cohort study (PCS), and randomized controlled trial (RCT). Further, we provide possible mechanisms for the anti-diabetic effects including protecting pancreatic beta-cells, affecting glucose digestion, absorption, and uptake, and activating glucose/lipid metabolism pathways, while improving obesity by reducing lipid accumulation, regulating intestinal microflora, alleviating inflammation, and reducing food intake. Polyphenols also play an important role in the relationship between T2D and obesity. On the one hand, obesity is a low-grade chronic inflammation causing insulin resistance, so polyphenols can reduce T2D risk by improving obesity. On the other hand, obesity decreases the polyphenols bioavailability by disturbing gastrointestinal microflora, thus increasing T2D risk. These are instructive for diets and bring considerable development value. Therefore, we discussed the hotspots of polyphenols exploitation in the food industry, including masking bitter and astringent taste, ensuring stability, and improving the bioavailability, which provides ideas for polyphenols application in anti-diabetics and anti-obesity.

Automated summary

Polyphenols, secondary plant metabolites widely found in diets, have antagonistic effects on chronic metabolic diseases such as type 2 diabetes (T2D) and obesity. They exert their effects by protecting pancreatic beta-cells, affecting glucose digestion and uptake, and activating metabolism pathways. The relationship between polyphenols, T2D, and obesity is complex, as polyphenols can improve obesity-induced insulin resistance while obesity decreases polyphenols bioavailability. Exploiting polyphenols in the food industry, such as masking bitter taste and improving stability and bioavailability, has significant value in anti-diabetic and anti-obesity applications.