Hypoglycemic bioactivity of anthocyanins: A review on proposed targets and potential signaling pathways.

Anthocyanins hypoglycemia signaling pathways targets type 2 diabetes mellitus

Journal

Critical reviews in food science and nutrition
ISSN: 1549-7852
Titre abrégé: Crit Rev Food Sci Nutr
Pays: United States
ID NLM: 8914818

Informations de publication

Date de publication:
2023
Historique:
pubmed: 26 3 2022
medline: 26 3 2022
entrez: 25 3 2022
Statut: ppublish

Résumé

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

Identifiants

DOI: 10.1080/10408398.2022.2055526 PMID: 35333674
pubmed: 35333674
doi: 10.1080/10408398.2022.2055526
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7878-7895

Auteurs

Zhiying Li (Z)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.
ORCID: 0000-0003-3347-5486

Jinlong Tian (J)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.
ORCID: 0000-0001-7149-9441

Zhen Cheng (Z)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.
ORCID: 0000-0003-3056-5611

Wei Teng (W)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.

Weijia Zhang (W)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.

Yiwen Bao (Y)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.
ORCID: 0000-0002-9845-411X

Yidi Wang (Y)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.

Baoge Song (B)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.

Yi Chen (Y)

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.
ORCID: 0000-0002-3644-8718

Bin Li (B)

College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing, Shenyang, Liaoning, China.
ORCID: 0000-0002-7393-2111

Classifications MeSH