Title:Algae as a Source of Bioactive Compounds to Prevent the Development of Type 2 Diabetes Mellitus
Volume: 28
Issue: 23
Author(s): Jelena B. Popović-Djordjević, Jelena S. Katanić Stanković, Vladimir Mihailović, Antia G. Pereira, Paula Garcia-Oliveira, Miguel A. Prieto*Jesus Simal-Gandara*
Affiliation:
- Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense,Spain
- Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense,Spain
Keywords:
Diabetes mellitus, diabetes mellitus type 2, diet, algae, bioactive compounds, glycemic control.
Abstract: Type 2 diabetes mellitus is a complicated metabolic disorder characterized by
hyperglycemia and glucose intolerance. It is considered a new pandemic and its control
involves numerous challenges. Although many of the measures are based on improving
life habits, diet is also of vital importance due to bioactive compounds present in food. In
this regard, several raw materials have been investigated whose bioactivities seem to
slow the progression of this disease. Within these matrices, there are algae of importance,
such as brown algae, showing to have beneficial effects on glycemic control. These pieces
of evidence are increasing every day due to the development of cell or animal models,
which lead to the conclusion that bioactive compounds may have direct effects on decreasing
hyperglycemia, enhancing insulin secretion and preventing the formation of
amyloid plaques.
