Antidiabetic Functional Foods with Antiglycation Properties

Abstract

Diabetes mellitus is a disease that requires long-term management and sometimes last throughout the lifetime of the patient. Persistent hyperglycemia experienced in diabetes over long period results in diabetic complications, such as nephropathy, neuropathy, retinopathy and cardiovascular diseases. One of the mechanisms involved in the development of diabetic complications is glycation which caused the production of advanced glycation end products (AGEs). Therefore, any agent that prevents the formation of AGEs may be suitable for the management of diabetes and its complications. There is a plethora of studies on the antiglycation properties of many foods and their products, but there is no repository of their information. This is an attempt to review the available information on the role of antiglycation agents from functional foods in the management of diabetic complications. We hope this information will assist diabetic patients in the choice of their diets and stimulate further research on these foods.