An Insight into Chickpea-Derived Secondary Metabolites as Functional and Nutraceutical Agents against Diabetes

Legumes are a main source of sustainable, inexpensive protein, dietary fiber, phytochemicals, micronutrients, and bioactive components. Among them, chickpeas hold a significant place in terms of production and consumption. The review focuses on the functional activity of chickpeas as a rich source of polyphenols and flavonoids, exploring their potential effects against diabetes. The consumption of chickpeas in various forms, such as bakery items, chapatti, weaning foods, plant-based beverages, flour, and extruded snacks, is considered healthy. Chickpea-based diets generally have a low glycemic index, which is beneficial for preventing metabolic syndrome and managing diabetes. This review specifically highlights the phytochemical composition of chickpeas, emphasizing their bio-pharmacological properties against a highly prevalent disease, i.e., diabetes. Furthermore, Cicer arietinum Linn. plays a significant role in controlling blood sugar by enhancing beta cell function, which regulates insulin production through the GLUT₄ pathway. The hypoglycemic mechanisms of chickpeas have been elucidated concerning classic diabetes treatment targets, such as insulin receptor signaling pathways and other related pathways involved in the progression of diabetes, including key enzymes alpha-amylase and alpha-glucosidase. This review emphasizes the anti-diabetic properties of chickpea secondary metabolites in managing type 2 diabetes.