Antidiabetic Activity of Food Phytochemicals

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.