Polyphenols and their protective effects including mechanisms of action against Diabetes mellitus

Abstract

Diabetes mellitus, particularly type 2 diabetes (T2DM), represents a significant global health 
challenge characterized by insulin resistance and chronic hyperglycaemia. Recent research 
highlights the protective effects of dietary polyphenols, naturally occurring compounds found in 
various plant-based foods, against the development and progression of diabetes. This paper 
reviews the mechanisms through which polyphenols exert their antidiabetic effects, including the 
inhibition of amyloid aggregation, modulation of oxidative stress, reduction of inflammation, and 
enhancement of insulin sensitivity.