PMID- 36847153
OWN - NLM
STAT- Publisher
LR  - 20240216
IS  - 1549-7852 (Electronic)
IS  - 1040-8398 (Linking)
DP  - 2023 Feb 27
TI  - Whole grains-derived functional ingredients against hyperglycemia: targeting 
      hepatic glucose metabolism.
PG  - 1-22
LID - 10.1080/10408398.2023.2183382 [doi]
AB  - Type 2 diabetes mellitus (T2DM) is characterized by the dysregulation of glucose 
      homeostasis, resulting in hyperglycemia. However, concerns have been raised about 
      the safety and efficacy of current hypoglycemic drugs due to undesirable side 
      effects. Increasing studies have shown that whole grains (WG) consumption is 
      inversely associated with the risk of T2DM and its subsequent complications. 
      Thus, dietary strategies involving functional components from the WG provide an 
      intriguing approach to restoring and maintaining glucose homeostasis. This review 
      provides a comprehensive understanding of the major functional components derived 
      from WG and their positive effects on glucose homeostasis, demonstrates the 
      underlying molecular mechanisms targeting hepatic glucose metabolism, and 
      discusses the unclear aspects according to the latest viewpoints and current 
      research. Improved glycemic response and insulin resistance were observed after 
      consumption of WG-derived bioactive ingredients, which are involved in the 
      integrated, multi-factorial, multi-targeted regulation of hepatic glucose 
      metabolism. Promotion of glucose uptake, glycolysis, and glycogen synthesis 
      pathways, while inhibition of gluconeogenesis, contributes to amelioration of 
      abnormal hepatic glucose metabolism and insulin resistance by bioactive 
      components. Hence, the development of WG-based functional food ingredients with 
      potent hypoglycemic properties is necessary to manage insulin resistance and 
      T2DM.
FAU - Wang, Yu
AU  - Wang Y
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Jiangnan University, Wuxi, China.
FAU - Fan, Mingcong
AU  - Fan M
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Jiangnan University, Wuxi, China.
FAU - Qian, Haifeng
AU  - Qian H
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Jiangnan University, Wuxi, China.
FAU - Ying, Hao
AU  - Ying H
AD  - CAS Key laboratory of nutrition, metabolism and food safety, Shanghai Institutes 
      for Biological Sciences, University of Chinese Academy of Sciences, Chinese 
      Academy of Sciences, Shanghai, China.
FAU - Li, Yan
AU  - Li Y
AUID- ORCID: 0000-0002-9402-1093
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Jiangnan University, Wuxi, China.
FAU - Wang, Li
AU  - Wang L
AD  - State Key Laboratory of Food Science and Technology, School of Food Science and 
      Technology, Jiangnan University, Wuxi, China.
LA  - eng
PT  - Journal Article
DEP - 20230227
PL  - United States
TA  - Crit Rev Food Sci Nutr
JT  - Critical reviews in food science and nutrition
JID - 8914818
SB  - IM
OTO - NOTNLM
OT  - Bioactive compounds
OT  - gluconeogenesis
OT  - hyperglycemia
OT  - insulin resistance
OT  - type 2 diabetes mellitus
OT  - whole grains
EDAT- 2023/02/28 06:00
MHDA- 2023/02/28 06:00
CRDT- 2023/02/27 06:46
PHST- 2023/02/27 06:46 [entrez]
PHST- 2023/02/28 06:00 [pubmed]
PHST- 2023/02/28 06:00 [medline]
AID - 10.1080/10408398.2023.2183382 [doi]
PST - aheadofprint
SO  - Crit Rev Food Sci Nutr. 2023 Feb 27:1-22. doi: 10.1080/10408398.2023.2183382.