Innovations in Functional Food Development for Diabetes Management: 
A Narrative Review

Ghannadiasl, Fatemeh

doi:10.18502/ijdo.v17i4.20042

Volume 17, Issue 4 (10-2025) IJDO 2025, 17(4): 272-282 | Back to browse issues page

‎ 10.18502/ijdo.v17i4.20042

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Ghannadiasl F. Innovations in Functional Food Development for Diabetes Management: A Narrative Review. IJDO 2025; 17 (4) :272-282
URL: http://ijdo.ssu.ac.ir/article-1-995-en.html

Innovations in Functional Food Development for Diabetes Management: A Narrative Review

Fatemeh Ghannadiasl ^*

Department of Food Sciences and Technology, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran.

Abstract: (148 Views)

This review explores advancements in the food industry for developing functional foods to manage diabetes. It evaluates the mechanisms and clinical evidence for eight bioactive components. Dietary fibers help control blood sugar levels and insulin sensitivity by slowing glucose absorption and promoting the production of short-chain fatty acids. Polyphenols reduce glucose spikes by inhibiting carbohydrate-digesting enzymes and activating signaling pathways like AMPK. Antioxidants protect pancreatic β-cells and insulin secretion by combating oxidative stress and inflammation. Probiotics and prebiotics improve metabolic balance by modulating gut microbiota and strengthening the intestinal barrier. Omega-3 and monounsaturated fatty acids reduce inflammation and enhance insulin receptor signaling. Fermented foods provide bioactive compounds with hypoglycemic effects, while alkaloids, flavonoids, and terpenoids have diverse anti-diabetic properties. Clinical trials have shown promising results in lowering fasting glucose, HbA1c and postprandial spikes, but limitations like small sample sizes and inconsistent formulations call for further validation through robust randomized controlled trials. Conflicting results across studies emphasize the need for cautious interpretation.

Keywords: Diabetes mellitus, Blood glucose, Functional foods

Full-Text [PDF 797 kb] (149 Downloads)

Type of Study: Research | Subject: Special
Received: 2025/08/8 | Accepted: 2025/10/4 | Published: 2025/10/30

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