Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes

Diabetes is considered one of the biggest health crises in 21st century. Controlling carbohydrate digestibility by inhibiting starch digestive enzyme (α-amylase and α-glucosidase) activities an efficient strategy to control postprandial hyperglycemia. Over last decade, synthetic inhibitors are most effective pharmaceutical approach for management type 2 diabetes mellitus (T2DM). With increasing global prevalence diabetes, identification alternative with potentially less negative side effects becomes imperative. Compounds natural sources (such as dietary component) more desirable due advantages safety, diversity, economy compared inhibitors. Food-derived non-starch polysaccharides, peptides, lipids compounds have been determined inhibit α-amylase α-glucosidase activities. This review presents updated overview on classification, inhibitory effects, mechanism, potential application these foods. The abundant a variety give choices patients different requirements, can guide design recipes prophylactic treatment T2DM.