Dietary Flavonoids in the Prevention of T2D: An Overview

被引：93

作者：

Alkhalidy, Hana ^{[1
,2
]}

Wang, Yao ^{[1
]}

Liu, Dongmin ^{[1
]}

机构：

[1] Virginia Tech, Coll Agr & Life Sci, Dept Human Nutr Foods & Exercise, Blacksburg, VA 24060 USA

[2] Jordan Univ Sci & Technol, Dept Nutr & Food Technol, Fac Agr, Irbid 22110, Jordan

来源：

NUTRIENTS | 2018年 / 10卷 / 04期

基金：

美国国家卫生研究院;

关键词：

flavonoids; type; 2; diabetes; insulin resistance; NECROSIS-FACTOR-ALPHA; PROTEIN-KINASE-C; INDUCED INSULIN-RESISTANCE; BETA-CELL MASS; DEPENDENT DIABETES-MELLITUS; HEPATIC GLUCOSE-PRODUCTION; FATTY-ACID OXIDATION; POSTPRANDIAL GLYCEMIC RESPONSE; GREEN TEA CONSUMPTION; NUCLEAR-DNA DAMAGE;

D O I：

10.3390/nu10040438

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Type 2 diabetes (T2D) is a progressive metabolic disease that is increasing in prevalence globally. It is well established that insulin resistance (IR) and a progressive decline in functional beta-cell mass are hallmarks of developing T2D. Obesity is a leading pathogenic factor for developing IR. Constant IR will progress to T2D when beta-cells are unable to secret adequate amounts of insulin to compensate for decreased insulin sensitivity. Recently, a considerable amount of research has been devoted to identifying naturally occurring anti-diabetic compounds that are abundant in certain types of foods. Flavonoids are a group of polyphenols that have drawn great interest for their various health benefits. Results from many clinical and animal studies demonstrate that dietary intake of flavonoids might be helpful in preventing T2D, although cellular and molecular mechanisms underlying these effects are still not completely understood. This review discusses our current understanding of the pathophysiology of T2D and highlights the potential anti-diabetic effects of flavonoids and mechanisms of their actions.

引用

页数：33

共 368 条

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