Pérez Sira EE¹* and Schroeder F²

¹Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Universidad Central de Venezuela, Caracas Venezuela
²Burrell College of Osteopathic Medicine. Las Cruces, New Mexico, USA

*Corresponding Author: Pérez Sira EE, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Universidad Central de Venezuela, Caracas Venezuela.

Received: April 02, 2025; Published: April 27, 2025

Abstract

This review provides a glance at the mechanisms of diabetes, emphasizing Diabetes Mellitus type 2 and its relationship to nutrition. It also discusses several studies on sources that have insulinotropic properties. Besides it is described several species of plants and some of their phytonutrients, which are isolated or present in the extract, could be used in the development of food for diets for patients with Diabetes. Numerous studies have demonstrated that antidiabetic phytonutrients are highly effective against Diabetes patients and are almost completely without side effects. In conclusion, diabetic patients must receive medical nutrition therapy using selecting foods to meet their individual nutritional needs with insulinotropic properties. Fortunately, nature provides several sources of foods that can be useful for the implementation of these diets that must be certified institutionally through scientific confirmation. A lack of interest in the importance of herbal medicine is a primary factor contributing to unsolved health concerns. Medical communities, including nutritionists and food technologists, must take the topic into their own hands to prevent or control illness. Furthermore, there is a lack of research on the studies of these sources with clinical trials; therefore, researchers in the area must take it under control because this topic represents food and state security.ated with this disorder.

Keywords:Diabetes Mellitus; Functional Food; Insulinotropic Agents; Herbal Medicine; Medicinal Plants; Phytochemical; Phytonutrients

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Citation

Citation: Pérez Sira EE and Schroeder F. “Sources of Food with Insulin-Secreting, Insulin-Sensitizing, and Insulin-Mimetic Properties".Acta Scientific Nutritional Health 9.5 (2025): 72-84.

Copyright

Copyright: © 2025 Pérez Sira EE and Schroeder F. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.