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Opportunities and challenges of polyphenols and polysaccharides for type 1 diabetes intervention

Binbin Li1,2, Li-Long Pan3, Xiaohua Pan1,2

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.

Critical Reviews in Food Science and Nutrition
|September 28, 2022
PubMed

Type 1 diabetes (T1D) is an autoimmune disorder characterized by the destruction of insulin-producing pancreatic β cell. It contributes to high mortality, frequent diabetic complications, poor quality of life in patients and also puts a significant economic burden on health care systems. Therefore, the development of new therapeutic strategies is urgently needed. Recently, certain dietary compounds with potential applications in food industry, particularly polyphenols and polysaccharides, have gained increasing attention with their prominent anti-diabetic effects on T1D by modulating β cell function, the gut microbiota and/or the immune system. In this review, we critically discuss the recent findings of several dietary polyphenols and polysaccharides with the potential to protect against T1D and the underlying anti-diabetic mechanisms. More importantly, we highlight the current trends, major issues, and future directions of industrial production of polyphenols- and polysaccharides-based functional foods for preventing or delaying T1D.

Keywords:
Polyphenolsanti-diabetic effectsfunctional foodpolysaccharidestype 1 diabetes

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