Jelena B. Popović-Djordjević, Jelena S. Katanić Stanković, Vladimir Mihailović, Antia G. Pereira, Paula Garcia-Oliveira, Miguel A. Prieto* and Jesus Simal-Gandara* Pages 4592 - 4615 ( 24 )
Type 2 diabetes mellitus is a complicated metabolic disorder characterized by hyperglycemia and glucose intolerance. It is considered a new pandemic and its control involves numerous challenges. Although many of the measures are based on improving life habits, diet is also of vital importance due to bioactive compounds present in food. In this regard, several raw materials have been investigated whose bioactivities seem to slow the progression of this disease. Within these matrices, there are algae of importance, such as brown algae, showing to have beneficial effects on glycemic control. These pieces of evidence are increasing every day due to the development of cell or animal models, which lead to the conclusion that bioactive compounds may have direct effects on decreasing hyperglycemia, enhancing insulin secretion and preventing the formation of amyloid plaques.
Diabetes mellitus, diabetes mellitus type 2, diet, algae, bioactive compounds, glycemic control.
Department of Chemistry and Biochemistry, University of Belgrade, Faculty of Agriculture, 11080 Belgrade, Department of Science, Institute for Information Technologies Kragujevac, University of Kragujevac, 34000 Kragujevac, Department of Chemistry, Faculty of Science, University of Kragujevac, 34000 Kragujevac, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense, Analytical and Food Chemistry Department, University of Vigo, Ourense Campus, Faculty of Food Science and Technology, Nutrition and Bromatology Group, E-32004 Ourense