Potential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge

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dc.authoridOZOGUL, Fatih/0000-0002-0655-0105
dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridSirbu, Alexandrina/0000-0001-5305-1248
dc.contributor.authorYilmaz, Birsen
dc.contributor.authorSirbu, Alexandrina
dc.contributor.authorBasar, Hilal Betul Altintas
dc.contributor.authorGoksen, Guelden
dc.contributor.authorChabi, Ifagbemi Bienvenue
dc.contributor.authorKumagai, Hitomi
dc.contributor.authorOzogul, Fatih
dc.date.accessioned2025-03-17T12:25:46Z
dc.date.available2025-03-17T12:25:46Z
dc.date.issued2025
dc.departmentTarsus Üniversitesi
dc.description.abstractDiabetes is one of the most common non-communicable diseases in both developed and underdeveloped countries with a 9.3% prevalence. Unhealthy diets and sedentary lifestyles are among the most common reasons for type 2 diabetes mellitus (T2DM). Diet plays a crucial role in both the etiology and treatment of T2DM. There are several recommendations regarding the carbohydrate intake of patients with T2DM. One of them is about reducing the total carbohydrate intake and/or changing the type of carbohydrate to reduce the glycaemic index. Cereals are good sources of carbohydrates in the diet with a significant amount of soluble and non-soluble fiber content. Apart from fiber, it has been shown that the bioactive compounds present in cereals such as proteins, phenolic compounds, carotenoids, and tocols have beneficial impacts in the prevention and treatment of T2DM. Moreover, cereal by-products especially the by-products of milling processes, which are bran and germ, have been reported to have anti-diabetic activities mainly because of their fiber and polyphenols content. Considering the potential functions of cereals in patients with T2DM, this review focuses on the roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes.
dc.description.sponsorshipScientific Research Project Office of Cukurova University [FBA-2022-15153]; Grants-in-Aid for Scientific Research [23K05099] Funding Source: KAKEN
dc.description.sponsorshipThis work was supported by the Scientific Research Project Office of Cukurova University under contract no: FBA-2022-15153.
dc.identifier.doi10.1080/10408398.2023.2292790
dc.identifier.endpage1343
dc.identifier.issn1040-8398
dc.identifier.issn1549-7852
dc.identifier.issue7
dc.identifier.pmid38148641
dc.identifier.scopus2-s2.0-85180670355
dc.identifier.scopusqualityQ1
dc.identifier.startpage1326
dc.identifier.urihttps://doi.org/10.1080/10408398.2023.2292790
dc.identifier.urihttps://hdl.handle.net/20.500.13099/1863
dc.identifier.volume65
dc.identifier.wosWOS:001132140100001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.publicationcategoryDiğer
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectDiabetes
dc.subjectcereal
dc.subjectprevention
dc.subjectfiber
dc.subjectbioactive compounds
dc.titlePotential roles of cereal bioactive compounds in the prevention and treatment of type 2 diabetes: A review of the current knowledge
dc.typeReview

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