Effects of Polyphenols on Insulin Resistance
Department of Nutrition, Dietetics and Food, School of Clinical Sciences at Monash Health, Faculty of Medicine, Nursing and Health Sciences, Monash University, BASE Facility, 264 Ferntree Gully Road, Notting Hill, VIC 3168, Australia
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(10), 3135; https://doi.org/10.3390/nu12103135
Received: 4 October 2020 / Revised: 9 October 2020 / Accepted: 12 October 2020 / Published: 14 October 2020
(This article belongs to the Special Issue Polyphenol-Rich Foods for Human Health)
Insulin resistance (IR) is apparent when tissues responsible for clearing glucose from the blood, such as adipose and muscle, do not respond properly to appropriate signals. IR is estimated based on fasting blood glucose and insulin, but some measures also incorporate an oral glucose challenge. Certain (poly)phenols, as supplements or in foods, can improve insulin resistance by several mechanisms including lowering postprandial glucose, modulating glucose transport, affecting insulin signalling pathways, and by protecting against damage to insulin-secreting pancreatic β-cells. As shown by intervention studies on volunteers, the most promising candidates for improving insulin resistance are (−)-epicatechin, (−)-epicatechin-containing foods and anthocyanins. It is possible that quercetin and phenolic acids may also be active, but data from intervention studies are mixed. Longer term and especially dose-response studies on mildly insulin resistant participants are required to establish the extent to which (poly)phenols and (poly)phenol-rich foods may improve insulin resistance in compromised groups.
View Full-Text
Keywords:
polyphenol; starch digestion; glucose; postprandial; GLUT4; akt; diabetes
▼
Show Figures
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Williamson, G.; Sheedy, K. Effects of Polyphenols on Insulin Resistance. Nutrients 2020, 12, 3135. https://doi.org/10.3390/nu12103135
AMA Style
Williamson G, Sheedy K. Effects of Polyphenols on Insulin Resistance. Nutrients. 2020; 12(10):3135. https://doi.org/10.3390/nu12103135
Chicago/Turabian StyleWilliamson, Gary; Sheedy, Katherine. 2020. "Effects of Polyphenols on Insulin Resistance" Nutrients 12, no. 10: 3135. https://doi.org/10.3390/nu12103135
Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.
Search more from Scilit