Antidiabetic Activity of Food Phytochemicals

Benedicta Obenewaa Dankyi, Kennedy Kwami Edem Kukuia, Awo Efua Koomson, Seth Kwabena Amponsah

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Phytochemicals are compounds found in plants that give them color, flavor, and aroma. In addition to the roles phytochemicals play in plants, they have therapeutic indications in humans. Some of the pharmacotherapeutic properties of phytochemicals include: immunomodulatory, antiinflammatory, anticancer, antidiabetic, and neuroprotective, among others. Some common phytochemicals found in foods include flavonoids, monoterpenes, terpenoids, resveratrol, anthocyanins, coumarins, and alkaloids. Indeed, a number of the aforementioned phytochemicals are known to play important roles in the prevention and management of diabetes. The mechanisms by which these phytochemicals aid in the prevention or management of diabetes are: stimulating insulin release from the beta cells of the pancreas, boosting insulin sensitivity, enhancing glycogenesis and glycolysis in the liver, and inhibiting alpha-amylase, beta-galactosidase, and alpha-glucosidase enzymes. This book chapter will highlight various mechanisms by which some common phytochemicals present in botanical foods elicit their antidiabetic effects.

Original languageEnglish
Title of host publicationPlant Food Phytochemicals and Bioactive Compounds in Nutrition and Health
PublisherCRC Press
Pages298-330
Number of pages33
ISBN (Electronic)9781000935875
ISBN (Print)9781032374208
DOIs
Publication statusPublished - 1 Jan 2024

Fingerprint

Dive into the research topics of 'Antidiabetic Activity of Food Phytochemicals'. Together they form a unique fingerprint.

Cite this