Functional foods with dipeptidyl peptidase-4 inhibitory potential and management of type 2 diabetes: A review

Mutiu Kazeem, Habeeb Bankole, Olabisi Ogunrinola, Adedoja Wusu, Abidemi Kappo

Research output: Contribution to journalReview articlepeer-review

16 Citations (Scopus)

Abstract

The global high prevalence of diabetes mellitus has resulted into the development of several oral hypoglycemic agents. However, these drugs have limited efficacy and harmful side effects, which call for the search for alternatives from natural sources. The inhibition of dipeptidyl peptidase-4 (DPP-4) activity increases the level of glucagon-like peptide-1 and glucose-dependent insulinotropic polypeptide, which in turn reduces hyperglycemia by activating insulin secretion and inhibiting glucagon secretion. Some studies have reported the in vitro DPP-4 inhibitory potential of functional foods, but there is no repository of information on these reports. This article is an attempt to present in concise form, reports of functional foods with DPP-4 inhibitory potentials in vitro. This will guide the use of these foods as well as in antidiabetic drug development.

Original languageEnglish
Pages (from-to)153-162
Number of pages10
JournalFood Frontiers
Volume2
Issue number2
DOIs
Publication statusPublished - Jun 2021

Keywords

  • diabetes mellitus
  • dipeptidyl peptidase-4
  • functional foods
  • gliptin
  • glucagon-like peptide-1
  • incretin

ASJC Scopus subject areas

  • Food Science

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