Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review

Table 2 Bioactive compounds and functional properties of some of favorable functional foods

Ref.	Possible functional properties in diabetes	Main bioactive components and nutraceuticals	Functional foods
[168-179]	Improve the features of metabolic syndrome, modulate gut microbiota, regulate satiety and food intake ↑ adiponectin, modulate adipocytokines, induce thermogenesis, lipolysis and β-oxidation ↑ dietary fat excretion ↓ adiposity and body weight ↓ oxidative stress and inflammatory markers, hypo-lipidemic and anti-thrombotic effects ↑ insulin sensitivity, modulate immune responses in diabetic patients ↑ total antioxidant capacity ↓ lipid peroxidation ↓ HbA1c	Calcium, vitamin B, bioactive proteins such as casein and whey, immunoglobulines, bioactive peptides (α- and β-lactorphines, lactoferrin, lactoferricin, α-lactalbumin, β-lactoglobulin, growth factors), conjugated linoleic acids, lactic acid bacteria and bifidobacteria	Dairy products and probiotics
[180-185]	Improve hypertriglyceridemia and hypertension ↓ cardiovascular disease ↓ insulin resistance and inflammation, improve glycemic management ↓ proteinuria ↓ oxidative stress, inhibit lipogenesis and induce lipolysis, induce PPARα and PPARβ↓ adiposity and weight management ↑ thermogenesis and energy expenditure, inhibit angiotensin converting enzyme and modulate blood pressure	Bioactive peptides, antioxidant compounds, ω3 fatty acids (docosahexaenoic acid, eicosapentaenoic acid), selenium, taurine	Fish and seafood
[186-189]	Regulate cholesterol metabolism ↓ LDL oxidation, protect vascular endothelium against atherogenesis, inhibit platelet aggregation ↓ atherosclerosis development ↓ pro-inflammatory cytokines, activate PPARγ, improve sub-clinical inflammation	Oleic acid, ω3 fatty acids, Flavonoids, cinnamic acid, benzoic acid, lignans, cumaric acid, ferulic acid, tocopherols, carotenoids, oleuropein, oleocanthal	Olive oil
[190-193]	Promote endogenous antioxidant defense system, induce superoxide dismutase and catalase ↓ lipid peroxidation, improve glycemic control ↑ insulin sensitivity ↓ gluconeogenesis ↑ glycogen content ↓ glycation of collagen and fibrosis, protect cardiac muscle, regulate lipid metabolism as well as adipose tissue metabolism, inhibit lipogenic enzymes ↓ satiety ↑ thermogenesis ↓ proliferation and differentiation of adipocytes ↓ pro-inflammatory cytokines ↓ monocyte chemotactic protein-1	Polyphenols, phenolic acids, catechins, epigallocatechin-3-gallat, chlorophyll, carotenoids, pectin, plant sterols	Green tea
[194-196]	↑ Iinsulin sensitivity, improve peripheral uptake of glucose, increase glycolysis and gluconeogenesis, hypoglycemic and hypolipidemic effects, antioxidant and anti-inflammatory properties	Cinnamaldehyde, cinnamic acid, coumarin, catechins, epicatechin, procyanidins B-2	Cinnamon
[197-199]	Inhibit enzymes involved in inflammation including cyclooxygenase-2, lipoxygenase, and nuclear factor κB, inhibit α-glucosidase and α-amylase activity ↓ postprandial glycemic response ↓ proteinuria, activate PPARγ and regulate carbohydrate and lipid metabolism, prevent diabetic cataract	Curcuminoids, stigmasterol, β-sitosterol, 2-hydroxy methyl anthraquinone, bioactive peptide turmerin	Turmeric
[200-203]	Attenuate oxidative stress, protective effects against oxidative damage ↓ serum creatinine and urea, improve dyslipidemia ↓ atherogenic lipoprotein levels ↓ lipid peroxidation in renal tissue, inhibit α-glucosidase activity ↓ carbohydrate digestion and absorption, protect liver against diabetes-induced oxidative damage	Tannins, flavonoids, anthocyanins, phenolic acid, gallic acid	Sumac

PPAR: Peroxisome proliferator-activated receptor.