Functional foods with dipeptidyl peptidase‐4 inhibitory potential and management of type 2 diabetes: A review
Mutiu Idowu Kazeem, Habeeb Adebodun Bankole, Olabisi Ogunrinola, Adedoja Dorcas Wusu, Abidemi Paul Kappo
Abstract
Abstract The global high prevalence of diabetes mellitus has resulted into the development of several oral hypoglycemic agents. However, these drugs have limited efficacy and harmful side effects, which call for the search for alternatives from natural sources. The inhibition of dipeptidyl peptidase‐4 (DPP‐4) activity increases the level of glucagon‐like peptide‐1 and glucose‐dependent insulinotropic polypeptide, which in turn reduces hyperglycemia by activating insulin secretion and inhibiting glucagon secretion. Some studies have reported the in vitro DPP‐4 inhibitory potential of functional foods, but there is no repository of information on these reports. This article is an attempt to present in concise form, reports of functional foods with DPP‐4 inhibitory potentials in vitro. This will guide the use of these foods as well as in antidiabetic drug development.