Innovations in Functional Food Development for Diabetes Management: A Narrative Review

Abstract

This review explores advancements in the food industry for developing functional foods to manage diabetes. Itevaluates the mechanisms and clinical evidence for eight bioactive components. Dietary fibers help controlblood sugar levels and insulin sensitivity by slowing glucose absorption and promoting the production ofshort-chain fatty acids. Polyphenols reduce glucose spikes by inhibiting carbohydrate-digesting enzymes andactivating signaling pathways like AMPK. Antioxidants protect pancreatic β-cells and insulin secretion bycombating oxidative stress and inflammation. Probiotics and prebiotics improve metabolic balance bymodulating gut microbiota and strengthening the intestinal barrier. Omega-3 and monounsaturated fatty acidsreduce inflammation and enhance insulin receptor signaling. Fermented foods provide bioactive compoundswith hypoglycemic effects, while alkaloids, flavonoids, and terpenoids have diverse anti-diabetic properties.Clinical trials have shown promising results in lowering fasting glucose, HbA1c and postprandial spikes, butlimitations like small sample sizes and inconsistent formulations call for further validation through robustrandomized controlled trials. Conflicting results across studies emphasize the need for cautious interpretation