Abstract
The occurrence of insulin and glucose metabolism disorders (collectively referred to as Diabetes), are increasing globally with expectations that over 700 million individuals will be diagnosed with Type 2 Diabetes by 2025. Current treatments for Type 2 Diabetes are limited by the side effects they impose on patients as well as the practical ability to resolve all aspects of the illness. Therefore, there is a need to develop new treatment approaches. Bioactive compounds derived from foods including, phenolic compounds, alkaloids, and bioactive peptides, have been shown to have potential as treatments for Type 2 Diabetes. Mechanisms of action for bioactive compounds derived from foods against Type 2 Diabetes include α-amylase and α-glucosidase inhibition, incretin hormone modulation, and modulation of insulin receptors (both expression and sensitivity). Before there use, bioactive compounds require concentration, extraction, and (or) purification from the original source. The protein fraction of food waste, especially animal-based foods, can also be used as a substrate for the generation of bioactive peptides or as a source of enzymes that can be subsequently used for the generation of bioactive peptides. Waste derived from plant based food systems, is known to be especially rich in phenolic compounds and alkaloids. When extracted using modern processing methods such as microwave assisted extraction or Pulsed electric field, plant based food waste can be seen as a sustainable source of these compounds. This chapter explores selected bioactive compounds found in food and evaluates them in the context of the treatment of Type 2 Diabetes.
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Abbreviations
- DPPH:
-
2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity
- ORAC:
-
oxygen radical absorbance capacity
- PEF:
-
pulsed electric field
- HPLC:
-
high-performance liquid chromatography
- UPLC:
-
ultra-performance liquid chromatography
- Da:
-
Dalton
- GLP-1:
-
glucagon-like peptide-1
- GIP:
-
gastric inhibitory polypeptide
- DPP-IV:
-
Dipeptidyl peptidase-IV
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Burrow, K., Fletcher, S., Lee, H., Serventi, L. (2023). Bioactive Compounds from Food and Their Applications in the Treatment of Type 2 Diabetes. In: Serventi, L. (eds) Sustainable Food Innovation . Sustainable Development Goals Series. Springer, Cham. https://doi.org/10.1007/978-3-031-12358-0_9
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