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

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