The Role of Sprouts as Functional Dietary Intervention in Type 2 Diabetes Mellitus: Mechanisms & Future Perspectives

Abstract

Type 2 Diabetes Mellitus (T2DM) is a long-term metabolic disease characterised by hyperglycaemia, insulin resistance, and β-cell dysfunction progressively. Recently, people have started to focus on how can food help to manage with diabetes. One type of food that has gained attention is sprouts. Sprouts are plants that are rich in nutrients and may offer benefits for people with diabetes. Germination enhances the bioavailability of bioactive phytochemicals and reduces antinutritional factors. Some compounds, like polyphenols, flavonoids, glucosinolates, isoflavones, and sulforaphane these beneficial compounds that can help with managing blood sugar levels. They do this through various mechanisms, such as inhibition of carbohydrate-digesting enzymes, delayed glucose absorption, enhanced insulin sensitivity, increased glucose uptake, suppression of hepatic gluconeogenesis, and protection against oxidative stress and inflammation. There are some evidences that suggests some sprouts, such as broccoli, fenugreek, and mung bean sprouts may help people with diabetes by improving their blood sugar control and insulin resistance. However, there are challenges to eating for sprouts. Such as, they can be difficult to keep fresh. Some people may not find the taste. Despite this, sprouts are a sustainable food option that can help people with diabetes manage their condition.