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Dietary Flavonoids in the Prevention of T2D: An Overview

by Hana Alkhalidy 1,2, Yao Wang 1 and Dongmin Liu 1,*
Department of Human Nutrition, Foods and Exercise, College of Agricultural and Life Sciences, Virginia Tech, Blacksburg, VA 24060, USA
Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan
Author to whom correspondence should be addressed.
Nutrients 2018, 10(4), 438;
Received: 1 February 2018 / Revised: 15 March 2018 / Accepted: 29 March 2018 / Published: 31 March 2018
(This article belongs to the Special Issue Nutrients, Bioactives and Insulin Resistance)
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 β-cell mass are hallmarks of developing T2D. Obesity is a leading pathogenic factor for developing IR. Constant IR will progress to T2D when β-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. View Full-Text
Keywords: flavonoids; type 2 diabetes; insulin resistance flavonoids; type 2 diabetes; insulin resistance
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Alkhalidy, H.; Wang, Y.; Liu, D. Dietary Flavonoids in the Prevention of T2D: An Overview. Nutrients 2018, 10, 438.

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