PMID- 35333674
OWN - NLM
STAT- MEDLINE
DCOM- 20240314
LR  - 20240314
IS  - 1549-7852 (Electronic)
IS  - 1040-8398 (Linking)
VI  - 63
IP  - 26
DP  - 2023
TI  - Hypoglycemic bioactivity of anthocyanins: A review on proposed targets and 
      potential signaling pathways.
PG  - 7878-7895
LID - 10.1080/10408398.2022.2055526 [doi]
AB  - Type 2 diabetes mellitus (T2DM) is a chronic metabolic disease with complicated 
      interrelationships responsible for initiating its pathogenesis. Novel strategies 
      for the treatment of this devastating disease have attracted increasing attention 
      worldwide. Anthocyanins are bioactive compounds that are widely distributed in 
      the plant kingdom, and multiple studies have elucidated their beneficial role in 
      preventing and managing T2DM. This review summarizes and comments on the 
      hypoglycemic actions of anthocyanins from the perspective of molecular mechanisms 
      and different target-related signaling pathways in vitro, in vivo, and clinical 
      trials. Anthocyanins can ameliorate T2DM by functioning as carbohydrate digestive 
      enzyme inhibitors, facilitating glucose transporter 4 (GLUT4) translocation, 
      suppressing the effectiveness of dipeptidyl peptidase IV (DPP-IV), promoting 
      glucagon-like peptide-1 (GLP-1) secretion, inhibiting protein tyrosine 
      phosphatase 1B (PTP1B) overexpression, and interacting with sodium-glucose 
      co-transporter (SGLT) to delay glucose absorption in various organs and tissues. 
      In summary, anthocyanin is a promising and practical small molecule that can 
      hyperglycemic symptoms and accompanying complications suffered by patients with 
      diabetes. However, rational and potent doses for daily intake and clinical 
      studies are required in the future.
FAU - Li, Zhiying
AU  - Li Z
AUID- ORCID: 0000-0003-3347-5486
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Tian, Jinlong
AU  - Tian J
AUID- ORCID: 0000-0001-7149-9441
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Cheng, Zhen
AU  - Cheng Z
AUID- ORCID: 0000-0003-3056-5611
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Teng, Wei
AU  - Teng W
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Zhang, Weijia
AU  - Zhang W
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Bao, Yiwen
AU  - Bao Y
AUID- ORCID: 0000-0002-9845-411X
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Wang, Yidi
AU  - Wang Y
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Song, Baoge
AU  - Song B
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
FAU - Chen, Yi
AU  - Chen Y
AUID- ORCID: 0000-0002-3644-8718
AD  - State Key Laboratory of Food Science and Technology, Nanchang University, 
      Nanchang, China.
FAU - Li, Bin
AU  - Li B
AUID- ORCID: 0000-0002-7393-2111
AD  - College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, 
      China.
AD  - Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, 
      Liaoning, China.
LA  - eng
PT  - Journal Article
PT  - Review
DEP - 20220325
PL  - United States
TA  - Crit Rev Food Sci Nutr
JT  - Critical reviews in food science and nutrition
JID - 8914818
RN  - 0 (Hypoglycemic Agents)
RN  - 0 (Anthocyanins)
RN  - 0 (Dipeptidyl-Peptidase IV Inhibitors)
RN  - 0 (Blood Glucose)
SB  - IM
MH  - Humans
MH  - Hypoglycemic Agents/pharmacology
MH  - Anthocyanins/therapeutic use
MH  - *Diabetes Mellitus, Type 2/drug therapy
MH  - *Dipeptidyl-Peptidase IV Inhibitors/pharmacology
MH  - Blood Glucose/metabolism
OTO - NOTNLM
OT  - Anthocyanins
OT  - hypoglycemia
OT  - signaling pathways
OT  - targets
OT  - type 2 diabetes mellitus
EDAT- 2022/03/26 06:00
MHDA- 2024/03/14 06:46
CRDT- 2022/03/25 17:18
PHST- 2024/03/14 06:46 [medline]
PHST- 2022/03/26 06:00 [pubmed]
PHST- 2022/03/25 17:18 [entrez]
AID - 10.1080/10408398.2022.2055526 [doi]
PST - ppublish
SO  - Crit Rev Food Sci Nutr. 2023;63(26):7878-7895. doi: 
      10.1080/10408398.2022.2055526. Epub 2022 Mar 25.