1. Introduction

2. Diabetes

3. Functional Beverages

3.2. Market of Functional Foods and Beverages

Functional foods have undoubtedly been identified as the top trend in the food industry, despite the lack of clarity for the data on global sales, resulting from the non-existence of a clear definition for them [43]. The market for functional foods and beverages was valued at $240.20 billion in 2017, and from 2022 to 2027 it is estimated an increase of $132.84 billion [44]. The global market for functional beverages is now dominated by enhanced water, dairy-based beverages, energy drinks, sports drinks and functional fruit juices (Figure 1A) [45]. The production and the consumption of functional beverages have significantly increased as a result of rising urbanization, middle-class population growth, an increase in dual-income households, growing health concerns, and significant contributions to disease prevention and health promotion [36]. The global functional beverage market was valued at $131.47 billion in 2022, the Asia Pacific dominated the worldwide market (Figure 1B) [46]. The need for functional foods varies substantially from country to country in Europe. The market’s growth has been comparably consistent and profitable, accounting for 16% of global sales. The largest source of income is the United Kingdom, which contributes 20% of total revenues [43].

Figure 1. (A) Worldwide market of some selected popular beverages in 2019 [45]; (B) global beverage consumption forecast 2021 [46].

Figure 1. (A) Worldwide market of some selected popular beverages in 2019 [45]; (B) global beverage consumption forecast 2021 [46].

4. The Role of Fruit and Vegetable-Based Functional Foods and Beverages against Diabetes

Figure 2. In vitro and in vivo diabetic effects of natural functional beverages.

Figure 2. In vitro and in vivo diabetic effects of natural functional beverages.

4.1. In Vitro Studies with Functional Beverages and Diabetes

According to several authors, functional beverages could represent a cutting-edge strategy for managing diabetes. Table 1 summarizes studies that show natural functional beverages have an inhibitory effect on α-glucosidase and/or α-amylase enzymes. These enzymes break down polysaccharides into glucose [13]. Values of inhibition of α-glucosidase and α-amylase were reported in a range from 6.12 to 98.6% and 20.03 to 60.14%, respectively [13,66,67]. There are ranges for the IC₅₀ of 1 to 40.68 and 0.25 to 71.28 mg/mL [68,69,70]. These results vary depending on the concentration and administered amounts of the studied functional beverage. The small intestine’s α-amylase enzyme is crucial for the breakdown of starch into glucose and maltose, increasing the postprandial glucose levels. According to Ujiroghene et al., blocking or lowering this enzyme’s ability to digest starch may aid the management of diabetes [63]. However, excessive inhibition of α-amylase is not advised, since it could result in too much undigested carbohydrate in the colon, which could promote unfavourable bacterial fermentation and cause flatulence and diarrhoea [65]. α-Glucosidase is another key enzyme that catalyses the final step in the digestive process of carbohydrates, and its inhibition could similarly delay the digestion of oligosaccharides and disaccharides to monosaccharides, diminishing glucose absorption and hence reduce postprandial hyperglycaemia [66].

According to Badejo et al., the phenolics and flavonoids present in the beverages may be responsible for the inhibitory effect on these enzymes. Polyphenolic compounds may bind covalently to α-amylase and alter its activity, because they can form quinones or lactones that react with nucleophilic groups on the enzyme molecule [61].

Therefore, a viable therapeutic strategy for the treatment of diabetes is the regulated inhibition of the enzymes α-amylase and α-glucosidase by the chemicals included in these natural functional beverages.

The sea-buckthorn-based smoothies from Tkacz et al.’s study demonstrated inhibition of the pancreatic lipase, primarily due to polymeric procyanidins found in the buckthorn fruit. This inhibition was in addition to the inhibition of α-amylase and α-glucosidase enzymes [13]. The pancreatic lipase is an enzyme that breaks down triglycerides into bioavailable fatty acids and monoglyceride/glycerol molecules, and so its inhibition is responsible for the reduction of energy intake, which can facilitate the control of diabetes [67].

To examine the antidiabetic potential of fruit juices, Mahmoud et al. and Zhong et al. tested the glucose uptake after the consumption of a Momordica charantia juice and probiotics-fermented blueberry juices, respectively [70,74]. The glucose uptake assay is used to evaluate the antidiabetic activity of compounds that increase glucose uptake. The consequences of diabetes are caused by high blood glucose levels, which must be reduced to prevent them [69]. The M. charantia juice was able to stimulate the glucose uptake by diaphragms from diabetic rats, especially when combined with the administration of insulin; this may be related to the increase of the tissue’s sensitivity to insulin, and the potentiation of its action, with charatin being the compound responsible for the diabetic potential of the fruit [68]. Probiotics-fermented blueberry juices also promoted glucose consumption of HepG2 cell lines, showing the potential of phenolic compounds to prevent the progression of obesity and hyperglycaemia [64]. It was discovered by Castro-Acosta et al. that apple and blackcurrant polyphenols decrease both sodium-dependent and -independent glucose uptake in Caco-2 cells, a model for human enterocytes [70]. The apple extract may have inhibited the glucose transport in the small intestine since in Caco-2 cells, a reliable in vitro model of the human enterocyte, the same extract dose-dependently decreased the total glucose absorption and sodium-independent glucose uptake.

This demonstrates the in vitro anti-diabetic effects of juices and drinks made from fruits and vegetables (Table 1). There is further work to be done in the areas of novel beverages, fruits and vegetables with anti-diabetic properties, and most critically, clinical trials to prove these claims. The existing in vivo research is covered in the following section.

Table 1. Reported in vitro assays for anti-diabetic properties of different fruit and vegetable-based functional drinks, since 2010.

Table 1. Reported in vitro assays for anti-diabetic properties of different fruit and vegetable-based functional drinks, since 2010.

Beverage	Assays	Results	Reference
Fermented bitter gourd juice	α-glucosidase inhibition (measured as glucose production reduction)	↓ glucose production = 14.5 - 19.2 %	[60]
Prunus fruit smoothies	α-amylase and α-glucosidase inhibition	IC50 amy = <1.00 - 8.03 mg/mL IC50 gluco = 1.20 - 6.94 mg/mL	[62]
Bitter gourd fruit juice	Glucose uptake by diaphragms from diabetic rats	Glucose uptake (absence of insulin): ↑ 1.40 mg/g tissue Glucose uptake (presence of insulin): ↑ 4.08 mg/g tissue	[68]
Apple and blackcurrant polyphenol-rich drinks	Glucose uptake by Caco-2 cells	↓ glucose uptake (apple polyphenols) = 46 – 51% IC50 (blackcurrant polyphenols) = 0.51 – 0.63 mg/mL	[70]
Fermented sprouted quinoa yoghurt beverages	α-amylase inhibition	IC50 amy (100 µL) = 30.48 - 39.36 mg/mL IC50 amy (200 µL) = 39.44 - 51.57 mg/mL IC50 amy (400 µL) = 50.06 - 71.28 mg/mL	[63]
Tigernut beverages fortified with extracts of Vernonia amygdalina and Momordica charantia	α-amylase and α-glucosidase inhibition	Inhibition amy = 20.59 - 60.14 % Inhibition gluco = 38.82 - 75.54 %	[61]
Probiotics-fermented blueberry juices	α-amylase and α-glucosidase inhibition Glucose uptake by HepG2 cells	IC50 amy = 0.25 - 2.67 mg/mL IC50 gluco = 1 - 40.68 mg/mL ↑ glucose uptake ≈ 1 mmol/L	[64]
Sea-buckthorn based smoothies	α-amylase, α-glucosidase and pancreatic lipase inhibition	Inhibition amy = 20.03 - 49.82 % Inhibition gluco = 6.12 – 98.61 % Inhibition lipase = 50.80 – 96.31 %	[13]

Amy = α-amylase; gluco = α-glucosidase.; IC50 = half-maximal inhibitory concentration; ↑ = increase; ↓ = decrease

4.2. In Vivo Studies and Clinical Trials with Functional Beverages and Diabetes

Some in vivo research has been done for the anti-diabetic properties of functional beverages (Table 2). Rats are a suitable animal model used to understand the mechanisms of diabetes, with streptozotocin and alloxan being the most common chemical agents applied for the induction of diabetes in rats [71]. Several studies have examined the effectiveness of various functional beverages in preventing diabetes in streptozotocin or alloxan-induced diabetic rats. Other studies have also induced obesity in rats, with the administration of a high-fat diet, to test the vegetable and fruits’ effect on the development of diabetes in obese mice.

Diabetes is characterized by increased fasting blood glucose, hyperinsulinemia, and insulin resistance [72]. Diabetes is indicated by a fasting plasma glucose level >126 mg/dL, or casual plasma glucose >200 mg/dl [73]. In these investigations, the fruit juices’ capacity to lower hyperglycaemia was frequently reported as a reduction in the fasting blood, plasma, or serum glucose levels. For instance, Ariviani et al. showed the hypoglycaemic effect of a pigeon pea beverage in diabetic rats, due to the antioxidant compounds that possess the ability to scavenge free radicals, which improves insulin secretion and, as a result, decreases blood glucose levels [74]. According to Mahmoud et al.’s hypothesis, the M. charantia in the fruit juice has the ability to decrease the blood glucose in diabetic rats by stimulating the surviving β-cells to release more insulin [68].

Insulin resistance is defined by compensatory hyperinsulinemia, due to a decreased sensitivity of target tissues such as skeletal muscle, the liver, and adipose tissue to insulin [75]. In an attempt to counteract hyperglycaemia, increased insulin production results in hyperinsulinemia [76]. Some functional drinks mentioned in Table 2 have the ability to reduce insulin resistance [74,82,83,84,85]. A tomato and vinegar beverage improved postprandial glucose levels with decreased plasma insulin levels, demonstrating the reduction of insulin resistance. This was attributed to the reduction of free fatty acid concentration in obese rats, which induces hepatic fat accumulation, leading to a decrease in insulin sensitivity and the production of glucose. Numerous secondary disorders, such as obesity, cardiovascular problems, hypertension, hypertriglyceridemia, and atherosclerosis, are mostly attributed to insulin resistance [80]. To prevent diabetes and the associated metabolic disorders, treatments that can boost insulin sensitivity and reduce endogenous insulin levels are suitable approaches [81].

In diabetics, the body loses the ability to produce insulin, which is caused by pancreatic β-cell apoptosis or insulin resistance [82]. Some of the functional beverages under study increased insulin synthesis in diabetic rats, which may be useful for identifying a solution to the insulin deficiency issue [74,83,89,90,91].

In Diabetes mellitus, hyperglycaemia and dyslipidaemia coexist. Diabetes can benefit from a medication that also regulates abnormal lipid levels [84]. A high consumption of fruits and vegetables has been linked to decreased plasma lipid levels [86]. Several studies with fruit/vegetable juices have demonstrated an improvement in the lipid profile of diabetic rats. In a study performed by Swami et al. a fermented Syzygium cumini stem beverage decreased the total, LDL, and VLDL cholesterol, as well as serum triglycerides, with an increase in HDL cholesterol [85]. This effect may be related to the beverage’s proanthocyanins and flavonols composition, which have been shown to regulate cholesterol levels, and quercetin, which lowers triglyceride levels. According to Mahmoud et al., M. charantia fruit juice has lipid-lowering properties [68]. In this study, the juice was able to significantly reduce the total cholesterol and serum triglyceride levels, while elevating the levels of serum HDL cholesterol. This hypolipidemic effect may be due to the control of hydrolysis of certain lipoproteins, and the selective uptake and metabolism by different tissues. Additionally, insulin inhibits adipose tissue hormone-sensitive lipase, which slows lipolysis and prevents the mobilization of peripheral depots. It is possible that this fruit mimics the action of insulin/have a synergistic effect, explaining this anti-hyperlipidaemic effect. A method to modify blood lipids is necessary to lessen the risk of problems and the progression of diabetes, since high levels of total cholesterol and triglycerides may lead to cardiovascular complications.

Obesity is a very common metabolic condition that is brought on by an abnormal buildup of adipose tissue in the body. As obesity progresses, T2D and the associated health problems [87]. As shown by several authors [82,83,84,94], several functional beverages have helped obese rat models lose body weight. In the study assessed by Seo et al., the decreased body weight was explained by a significant decrease in triglyceride excretion in the group that consumed tomato vinegar beverages [78]. On the other hand, weight loss from the degeneration of adipocytes and muscular tissues to make up for the body’s energy loss caused by frequent urination and excessive glucose transferred from glycogen, is a crucial aspect of managing Diabetes mellitus. A few studies have shown a control of body weight loss in diabetic rats by different fruit/vegetable drinks [36,80,85,95,96].

Diabetes and its complications are thought to be caused by oxidative stress, which can be a mediator of insulin resistance and its progression to glucose intolerance [91]. Malondialdehyde (MDA) is a biomarker for oxidative stress in Diabetes mellitus, linked to lipid peroxidation; a high plasma level of this marker indicates low antioxidant status [74]. The M. charantia fruit juices of Mahmoud et al. and Gao et al. were able to mitigate oxidative stress, as shown by the reduction of MDA levels [74,85]. Ariviani et al. found that giving diabetic-hypercholesterolemic rats a pigeon pea beverage reduced their MDA levels [74].

Other important factors involved in diabetes development can be regulated by the consumption of these functional beverages. For example, some studies in rat models have described decreases in the blood pressure [82,98] and glycated haemoglobin (HbA1c) levels [76]; an increase in glucokinase (GCK) activity [84,90], and β-cell function [68]. HbA1c levels reflect the average blood glucose concentration over the past few weeks [5]. Reduced GCK activity has been associated with poor pancreatic β-cells insulin production and glucose tolerance [77].

In a different approach, Leow et al. investigated the molecular mechanisms of the anti-diabetic effects of palm fruit juice [93]. The treatment of T2D-induced rats with this juice led to the downregulation of genes involved in insulin signalling, which leads to the down-regulation of enzymes related to the development of insulin resistance. This is encouraging, because this route could be a target for modifying ageing and chronic diseases [93]. According to Iwansyah et al., drinking fruit juice from Physalis angulata L. increases the expression of the GLUT-4 gene in diabetic rats [90]. GLUT-4 mediates the circulation, glucose reduction, and the body homeostasis, and its inappropriate translocation is caused by damaged insulin responders/signalling [100,101].

As the next step, a few clinical studies have been performed to assess the effect of functional beverages in diabetic patients. Banihani et al. reported a decrease in fasting serum glucose and in insulin resistance in patients with T2D, 3 hours after the consumption of fresh pomegranate juice, at 1.5 mL/kg of body weight. In addition, they reported an increase in β-cell function. The main compounds responsible for the antidiabetic activity of this beverage are aglycones and other phenolic compounds originated from the degradation of glycosidic momordicoside [96]. In a clinical study performed by Devaki & Premavalli, 6 months of daily consumption of 45 mL of a bitter gourd fermented beverage (equivalent to a dose of 18 mg of phenols, 129 mg of quinine and small quantities of 5 different vitamins every day) in diabetic subjects led to an improvement of diabetes’ symptoms. There was a with a significant reduction of fasting blood glucose, postprandial blood glucose, and HbA1c levels [97]. The blood lipid profile remained the same. The authors claim that bitter gourd contains a lectin with activity similar to insulin, contributing to its hypoglycaemic effect. It also contains polypeptide-P, an insulin-like substance that decreases blood sugar levels.

A clinical trial with the daily consumption of a beverage enriched with 333 mg of polyphenols from cranberry and strawberry, for 6 weeks, on 116 insulin-resistant individuals, revealed an improvement in insulin sensitivity; however, the beverage did not affect the lipid profile or markers for oxidative stress and inflammation [98]. According to the author’s results and research, doses of polyphenols lower than 800 mg have metabolic benefits. Kim et al. tested the modulation of lipid and glucose metabolism, and of oxidative stress and inflammation by a beverage made with açaí, which is rich in anthocyanins like cyanidin 3-O-rutinoside and cyanidin 3-O-glucoside. 37 individuals with metabolic syndrome were randomized and drank 325 mL of the beverage with 1.139 mg/L gallic acid equivalents of total polyphenolics (or a placebo control), twice a day for 12 weeks. At the end of the study, the plasma level of interferon-gamma (IFN-γ) and urinary level of 8-isoprostane (inflammatory response and oxidative stress biomarkers, respectively) were significantly decreased, which contributes to reduce the risk of developing chronic diseases. However, glucose and lipid-metabolism biomarkers were not affected [99]. According to a case report stated by Aktan et al., the daily consumption of Vaccinium corymbosum juice for 2 years by a 75-year-old pre-diabetic patient induced profound hypoglycaemia. The serum glucose values were at a level of 30 mg/dl after the episode, and the patient had drunk up to 500 mL of the juice 1-2 hours before. After discontinuing the consumption of the beverage for 6 months, the levels were upped to 105 mg/dl [100]. This suggests the important role of the V. corymbosum juice in lowering the serum glucose levels. Hasniyati et al. reported that functional yogurt containing bengkuang and tape ketan hitam was able to decrease the MDA levels of T2D patients, after 2 weeks of daily consumption by a group of 46 people, but had no impact on fasting blood glucose levels [101]. Lastly, drinks rich in apple and blackcurrant polyphenols had a diabetic-preventing effect, by lowering postprandial plasma glucose levels, C-peptide, GIP, and insulin in 25 healthy men and women, 30 minutes after the daily dose of 1200 mg apple polyphenols or 600 mg apple polyphenols + 600 mg blackcurrant anthocyanins drinks. The apple component of the beverages was rich in phlorizin (151 and 76 mg in the first and second drinks, respectively). The triglyceride levels stayed the same) [70].

Up to date, not enough clinical trials have been performed to infer about a specific dose of a compound necessary to have a specific anti-diabetic effect. Adding to that, complex polyphenol combinations present in fruit extracts may be responsible for these effects, due to additive or synergistic actions [70]. A study demonstrated that a daily dose of 320 mg of anthocyanins has positive effects in dyslipidemia and insulin resistance in diabetic patients [102]. However no specific dose is yet clearly defined, and there is a need for further research.

Table 2. Reported in vivo assays for anti-diabetic properties of different fruit and vegetable-based functional drinks, since 2010.

Table 2. Reported in vivo assays for anti-diabetic properties of different fruit and vegetable-based functional drinks, since 2010.

Beverage	Administration	Relevant results	Reference
Emblica officinalis fruit juice	1 ml/kg, daily, 8 weeks in STZ-DR	↓ serum glucose, FBG, TAG, TC, VLDL-C ↑ serum insulin, FBI, HDL-C, LDL-C	[83]
Fermented noni fruit juice	1.5 µL/kg, 2xday, 12 weeks in HFD-OR	↓ body weight, FBG, insulin resistance ↑ insulin, glucose tolerance	[77]
Musa sapientum lyophilized stem juice	50 mg/kg, daily, 2 weeks in STZ-DR	↓ FPG, PPG, HbA1c, TC, LDL-C, VLDL-C, TAG, G6P, HMG-CoA ↑ insulin, HDL-C, GCK activity	[84]
Processed tomato-vinegar beverage	14 ml/kg, daily, 6 weeks in HFD-OR	↓ TAG, body weight, insulin resistance ↑ glucose tolerance, HDL-C, GCK activity	[78]
Fresh pomegranate juice	1.5 mL/kg, once, in T2D patients	↑ β-cell function ↓ FPG, insulin resistance	[96]
Bittergourd fermented beverage	45 ml, daily, for 1 and 6 months in diabetic patients	↓ FBG and PPBS (1 month) ↓ FBG and PPBS, = blood lipid profile, ↑ HbA1c (6 months)	[97]
Grapefruit sweetened juices	2-3 ml, daily, for 2 weeks in HFD-OR	↓ body weight, FBG, FSI, liver TAG	[88]
Vaccinium corymbosum infusion	Cup of juice, daily, for 2 years, in a pre-diabetic	↓ serum glucose, HbA1c, insulin resistance	[100]
Palm fruit juice	170-720 mg GAE/kg, daily, for 4-36 weeks in CS-DR	↓ blood glucose, TAG, TC, liver lipids = body weight	[89]
Palm fruit juice	HC diet + 5.4 g GAE/kg, 4 weeks in DR	upregulation of 71 genes (HDL apolipoproteins hepatic detoxification) downregulation of 108 genes (insulin signalling and fibrosis)	[93]
Apple and blackcurrant polyphenol-rich drinks	200 g, once, in healthy patients	↓ PPG, insulin, C-peptide, GIP = TAG	[70]
Fermented Syzygium cumini stem	4ml/kg, daily, for 30 days in STZ-DR	↓ FBG, TC, LDL-C, serum TAG, AI, VLDL-C ↑ serum insulin, HDL-C	[85]
Momordica charantia fruit juice	10 ml/kg, 14 days before diabetes and 21 days after, in STZ-DR	↓ serum glucose, insulin resistance, serum TC, TAG, pancreatic MDA ↑ serum insulin, β-cell function, HDL-C, TAOC, pancreatic GSH	[68]
Strawberry and cranberry polyphenols beverage	333 mg polyphenols, daily, for 6 weeks, in insulin-resistant patients	↑ insulin sensitivity = lipids and markers of inflammation and oxidative stress	[98]
Cowpea juice, tomato juice and green apple juices combined	Combinations, daily, for 28 days in ALL-DR	↓ FBG	[33]
Pigeon pea beverage dilluted in water	2.7 g/kg, daily, for 2 weeks in DHR	↓ plasma glucose, TC, MDA = body weight	[74]
Açaí beverage	2x325 mL, daily, for 12 weeks, in patients with metabolic syndrome	↓ IFN-γ plasma level, 8-isoprostane = lipid and glucose metabolism markers	[99]
Fermented Momordica charantia juice	10 mL/kg, daily, for 4 weeks in STZ-DR	↓ body weight loss, blood glucose, FBG, serum insulin, insulin resistance, TC, LDL-C, TAG, MDA ↑ HDL-C	[79]
Fermented jackfruit leaf beverage	1.5 mL/kg, daily, for 28 days in STZ-DR	↓ FBG, body weight loss, relative organ weights	[32]
Emblica officinalis fruit juice	2 ml/kg, daily, for 42 days in DR; for 4 weeks in HF-DR	↓ body weight, FBG, insulin resistance, HbA1c, TAG, blood pressure; TC = HDL-C	[76]
Citrus concentrate enriched with b-cryptoxanthin, hesperidin and pectin	2 mL, daily, for 8 weeks in HF-PDR	↑ glucose tolerance ↓ plasma glucose, plasma insulin, TAG, LDL-C, VLDL-C, blood pressure = TC, HDL-C	[92]
P. angulata fruit extract	1 and 2 mL/kg, daily, for 2 weeks in STZ-DR	↓ FBG, upregulation of GLUT-4, restoration of damaged organs = body weight	[90]
Yogurt bengkuang tape ketan hitam	200 mL, daily, for 2 weeks in T2D patients	= FBG ↓ plasma MDA	[101]

T2D = type 2 Diabetes; PD = pre-diabetic; GAE = gallic acid equivalents; FBG = fasting blood glucose; FPG = fasting plasma glucose; PPG = postprandial plasma glucose; FSI = fasting serum insulin; TAG = triglycerides; DHR = diabetic-hypercholesterolemia rats; IFN = interferon-gamma; MDA = malondialdehyde; GIP = Gastric inhibitory polypeptide; AI = atherogenicity; TAOC = total antioxidant capacity; GSH = reduced glutathione; TC = total cholesterol; HDL-C = high-density lipoprotein cholesterol; LDL-C = low-density lipoprotein cholesterol; VLDL-C = very low-density lipoprotein colesterol; GCK = glucokinase; G6P = glucose-6-phosphatase; HMG-CoA = HMG-CoA reductase; ↑ = increase; ↓ = decrease; = means maintenance of levels.

An interesting aspect to consider is the positive effect of some studied fermented beverages. A protective effect of alcoholic beverages has been found against diabetes, when the consumption is light to moderate [103]. According to Conigrave and Rimm, the consumption of a small amount of alcohol may even be beneficial in the control of cardiac complications of diabetes, as long as it is done in low doses, in order to avoid hypoglycemia or poor glycemic control [104]. This highlights the potential of functional beverages to exert beneficial health effects, even if they have alcohol in their composition, provided the consumption levels are controlled.

The carbohydrate content of different fruit and vegetable juices may be an important factor in the effects of their consumption. Fruit juice composition varies depending on the species or variety of fruit, its maturity, and the environmental and climatic factors of the growing season [105]. Fruit juices with sorbitol and a fructose-to-glucose ratio greater than 1 are more likely to result in carbohydrate malabsorption, which can induce diarrhea and stomach pain [106]. For example, white grape juice has an almost equal amount of glucose and fructose and does not contain sorbitol, the same for orange juice; for pear and apple juices, they have a higher concentration of fructose than glucose, and contain sorbitol. The carbohydrate composition of the first-mentioned juices favours carbohydrate absorption [106]. This is an important aspect to consider when choosing the type of foods used to produce functional beverages, when directed to the control of diabetes.

Despite the interesting results from our study, we need to take into account the disadvantages of consuming juices instead of whole fruits and vegetables. Unlike fresh fruit, fruit juices are not a good source of fibers, are less satiating and usually have a high sugar content [107], therefore, their consumption should not substitute the consumption of fresh fruit and vegetables, but should be used as an extra means of ensuring a healthy and balanced diet [108]. Also, the safety of the consumption of these types of foods must be guaranteed with the use of preservation methods that increase the stability of their shelf life [43].

5. Conclusions and Future Perspectives

References

1. Gayathry, K.S.; John, J.A. Functional Beverages: Special Focus on Anti-Diabetic Potential. J. Food Process. Preserv. 2021, 45, 1–12. [Google Scholar] [CrossRef]
2. World Health Organization. Noncommunicable diseases. World Health Organization. https://www.who.int/en/news-room/fact-sheets/detail/noncommunicable-diseases (accessed 2023-07-20). /: https.
3. Olaiya, C.O.; Soetan, K.O.; Esan, A.M. The Role of Nutraceuticals, Functional Foods and Value Added Food Products in the Prevention and Treatment of Chronic Diseases. African J. Food Sci. 2016, 10, 185–193. [Google Scholar] [CrossRef]
4. World Health Organization. WHO Global Report on Traditional and Complementary Medicine; 2019. [Google Scholar]
5. World Health Organization. Global Report on Diabetes; 2016; https://www.who.int/publications/i/item/9789241565257.
6. Ong, K.L.; Stafford, L.K.; McLaughlin, S.A.; Boyko, E.J.; Vollset, S.E.; Smith, A.E.; Dalton, B.E.; Duprey, J.; Cruz, J.A.; Hagins, H.; Lindstedt, P.A.; Aali, A.; Abate, Y.H.; Abate, M.D.; Abbasian, M.; Abbasi-Kangevari, Z.; Abbasi-Kangevari, M.; Abd ElHafeez, S.; Abd-Rabu, R.; Abdulah, D.M.; Abdullah, A.Y.M.; Abedi, V.; Abidi, H.; Aboagye, R.G.; Abolhassani, H.; Abu-Gharbieh, E.; Abu-Zaid, A.; Adane, T.D.; Adane, D.E.; Addo, I.Y.; Adegboye, O.A.; Adekanmbi, V.; Adepoju, A.V.; Adnani, Q.E.S.; Afolabi, R.F.; Agarwal, G.; Aghdam, Z.B.; Agudelo-Botero, M.; Aguilera Arriagada, C.E.; Agyemang-Duah, W.; Ahinkorah, B.O.; Ahmad, D.; Ahmad, R.; Ahmad, S.; Ahmad, A.; Ahmadi, A.; Ahmadi, K.; Ahmed, A.; Ahmed, A.; Ahmed, L.A.; Ahmed, S.A.; Ajami, M.; Akinyemi, R.O.; Al Hamad, H.; Al Hasan, S.M.; AL-Ahdal, T.M.A.; Alalwan, T.A.; Al-Aly, Z.; AlBataineh, M.T.; Alcalde-Rabanal, J.E.; Alemi, S.; Ali, H.; Alinia, T.; Aljunid, S.M.; Almustanyir, S.; Al-Raddadi, R.M.; Alvis-Guzman, N.; Amare, F.; Ameyaw, E.K.; Amiri, S.; Amusa, G.A.; Andrei, C.L.; Anjana, R.M.; Ansar, A.; Ansari, G.; Ansari-Moghaddam, A.; Anyasodor, A.E.; Arabloo, J.; Aravkin, A.Y.; Areda, D.; Arifin, H.; Arkew, M.; Armocida, B.; Ärnlöv, J.; Artamonov, A.A.; Arulappan, J.; Aruleba, R.T.; Arumugam, A.; Aryan, Z.; Asemu, M.T.; Asghari-Jafarabadi, M.; Askari, E.; Asmelash, D.; Astell-Burt, T.; Athar, M.; Athari, S.S.; Atout, M.M.W.; Avila-Burgos, L.; Awaisu, A.; Azadnajafabad, S.; B, D.B.; Babamohamadi, H.; Badar, M.; Badawi, A.; Badiye, A.D.; Baghcheghi, N.; Bagheri, N.; Bagherieh, S.; Bah, S.; Bahadory, S.; Bai, R.; Baig, A.A.; Baltatu, O.C.; Baradaran, H.R.; Barchitta, M.; Bardhan, M.; Barengo, N.C.; Bärnighausen, T.W.; Barone, M.T.U.; Barone-Adesi, F.; Barrow, A.; Bashiri, H.; Basiru, A.; Basu, S.; Basu, S.; Batiha, A.-M. M.; Batra, K.; Bayih, M.T.; Bayileyegn, N.S.; Behnoush, A.H.; Bekele, A.B.; Belete, M.A.; Belgaumi, U.I.; Belo, L.; Bennett, D.A.; Bensenor, I.M.; Berhe, K.; Berhie, A.Y.; Bhaskar, S.; Bhat, A.N.; Bhatti, J.S.; Bikbov, B.; Bilal, F.; Bintoro, B.S.; Bitaraf, S.; Bitra, V.R.; Bjegovic-Mikanovic, V.; Bodolica, V.; Boloor, A.; Brauer, M.; Brazo-Sayavera, J.; Brenner, H.; Butt, Z.A.; Calina, D.; Campos, L.A.; Campos-Nonato, I.R.; Cao, Y.; Cao, C.; Car, J.; Carvalho, M.; Castañeda-Orjuela, C.A.; Catalá-López, F.; Cerin, E.; Chadwick, J.; Chandrasekar, E.K.; Chanie, G.S.; Charan, J.; Chattu, V.K.; Chauhan, K.; Cheema, H.A.; Chekol Abebe, E.; Chen, S.; Cherbuin, N.; Chichagi, F.; Chidambaram, S.B.; Cho, W.C.S.; Choudhari, S.G.; Chowdhury, R.; Chowdhury, E.K.; Chu, D.-T.; Chukwu, I.S.; Chung, S.-C.; Coberly, K.; Columbus, A.; Contreras, D.; Cousin, E.; Criqui, M.H.; Cruz-Martins, N.; Cuschieri, S.; Dabo, B.; Dadras, O.; Dai, X.; Damasceno, A.A.M.; Dandona, R.; Dandona, L.; Das, S.; Dascalu, A.M.; Dash, N.R.; Dashti, M.; Dávila-Cervantes, C.A.; De la Cruz-Góngora, V.; Debele, G.R.; Delpasand, K.; Demisse, F.W.; Demissie, G.D.; Deng, X.; Denova-Gutiérrez, E.; Deo, S.V.; Dervišević, E.; Desai, H.D.; Desale, A.T.; Dessie, A.M.; Desta, F.; Dewan, S.M.R.; Dey, S.; Dhama, K.; Dhimal, M.; Diao, N.; Diaz, D.; Dinu, M.; Diress, M.; Djalalinia, S.; Doan, L.P.; Dongarwar, D.; dos Santos Figueiredo, F.W.; Duncan, B.B.; Dutta, S.; Dziedzic, A.M.; Edinur, H.A.; Ekholuenetale, M.; Ekundayo, T.C.; Elgendy, I.Y.; Elhadi, M.; El-Huneidi, W.; Elmeligy, O.A.A.; Elmonem, M.A.; Endeshaw, D.; Esayas, H.L.; Eshetu, H.B.; Etaee, F.; Fadhil, I.; Fagbamigbe, A.F.; Fahim, A.; Falahi, S.; Faris, M.E.M.; Farrokhpour, H.; Farzadfar, F.; Fatehizadeh, A.; Fazli, G.; Feng, X.; Ferede, T.Y.; Fischer, F.; Flood, D.; Forouhari, A.; Foroumadi, R.; Foroutan Koudehi, M.; Gaidhane, A.M.; Gaihre, S.; Gaipov, A.; Galali, Y.; Ganesan, B.; Garcia-Gordillo, M.; Gautam, R.K.; Gebrehiwot, M.; Gebrekidan, K.G.; Gebremeskel, T.G.; Getacher, L.; Ghadirian, F.; Ghamari, S.-H.; Ghasemi Nour, M.; Ghassemi, F.; Golechha, M.; Goleij, P.; Golinelli, D.; Gopalani, S.V.; Guadie, H.A.; Guan, S.-Y.; Gudayu, T.W.; Guimarães, R.A.; Guled, R.A.; Gupta, R.; Gupta, K.; Gupta, V.B.; Gupta, V.K.; Gyawali, B.; Haddadi, R.; Hadi, N.R.; Haile, T.G.; Hajibeygi, R.; Haj-Mirzaian, A.; Halwani, R.; Hamidi, S.; Hankey, G.J.; Hannan, M.A.; Haque, S.; Harandi, H.; Harlianto, N.I.; Hasan, S.M.M.; Hasan, S.S.; Hasani, H.; Hassanipour, S.; Hassen, M.B.; Haubold, J.; Hayat, K.; Heidari, G.; Heidari, M.; Hessami, K.; Hiraike, Y.; Holla, R.; Hossain, S.; Hossain, M.S.; Hosseini, M.-S.; Hosseinzadeh, M.; Hosseinzadeh, H.; Huang, J.; Huda, M.N.; Hussain, S.; Huynh, H.-H.; Hwang, B.-F.; Ibitoye, S.E.; Ikeda, N.; Ilic, I.M.; Ilic, M.D.; Inbaraj, L.R.; Iqbal, A.; Islam, S.M.S.; Islam, R.M.; Ismail, N.E.; Iso, H.; Isola, G.; Itumalla, R.; Iwagami, M.; Iwu, C.C.D.; Iyamu, I.O.; Iyasu, A.N.; Jacob, L.; Jafarzadeh, A.; Jahrami, H.; Jain, R.; Jaja, C.; Jamalpoor, Z.; Jamshidi, E.; Janakiraman, B.; Jayanna, K.; Jayapal, S.K.; Jayaram, S.; Jayawardena, R.; Jebai, R.; Jeong, W.; Jin, Y.; Jokar, M.; Jonas, J.B.; Joseph, N.; Joseph, A.; Joshua, C.E.; Joukar, F.; Jozwiak, J.J.; Kaambwa, B.; Kabir, A.; Kabthymer, R.H.; Kadashetti, V.; Kahe, F.; Kalhor, R.; Kandel, H.; Karanth, S.D.; Karaye, I.M.; Karkhah, S.; Katoto, P.D.; Kaur, N.; Kazemian, S.; Kebede, S.A.; Khader, Y.S.; Khajuria, H.; Khalaji, A.; Khan, M.A.; Khan, M.; Khan, A.; Khanal, S.; Khatatbeh, M.M.; Khater, A.M.; Khateri, S.; Khorashadizadeh, F.; Khubchandani, J.; Kibret, B.G.; Kim, M.S.; Kimokoti, R.W.; Kisa, A.; Kivimäki, M.; Kolahi, A.-A.; Komaki, S.; Kompani, F.; Koohestani, H.R.; Korzh, O.; Kostev, K.; Kothari, N.; Koyanagi, A.; Krishan, K.; Krishnamoorthy, Y.; Kuate Defo, B.; Kuddus, M.; Kuddus, M.A.; Kumar, R.; Kumar, H.; Kundu, S.; Kurniasari, M.D.; Kuttikkattu, A.; La Vecchia, C.; Lallukka, T.; Larijani, B.; Larsson, A.O.; Latief, K.; Lawal, B.K.; Le, T.T.T.; Le, T.T.B.; Lee, S.W.H.; Lee, M.; Lee, W.-C.; Lee, P.H.; Lee, S.; Lee, S.W.; Legesse, S.M.; Lenzi, J.; Li, Y.; Li, M.-C.; Lim, S.S.; Lim, L.-L.; Liu, X.; Liu, C.; Lo, C.-H.; Lopes, G.; Lorkowski, S.; Lozano, R.; Lucchetti, G.; Maghazachi, A.A.; Mahasha, P.W.; Mahjoub, S.; Mahmoud, M.A.; Mahmoudi, R.; Mahmoudimanesh, M.; Mai, A.T.; Majeed, A.; Majma Sanaye, P.; Makris, K.C.; Malhotra, K.; Malik, A.A.; Malik, I.; Mallhi, T.H.; Malta, D.C.; Mamun, A.A.; Mansouri, B.; Marateb, H.R.; Mardi, P.; Martini, S.; Martorell, M.; Marzo, R.R.; Masoudi, R.; Masoudi, S.; Mathews, E.; Maugeri, A.; Mazzaglia, G.; Mekonnen, T.; Meshkat, M.; Mestrovic, T.; Miao Jonasson, J.; Miazgowski, T.; Michalek, I.M.; Minh, L.H.N.; Mini, G.; Miranda, J.J.; Mirfakhraie, R.; Mirrakhimov, E.M.; Mirza-Aghazadeh-Attari, M.; Misganaw, A.; Misgina, K.H.; Mishra, M.; Moazen, B.; Mohamed, N.S.; Mohammadi, E.; Mohammadi, M.; Mohammadian-Hafshejani, A.; Mohammadshahi, M.; Mohseni, A.; Mojiri-forushani, H.; Mokdad, A.H.; Momtazmanesh, S.; Monasta, L.; Moniruzzaman, M.; Mons, U.; Montazeri, F.; Moodi Ghalibaf, A.; Moradi, Y.; Moradi, M.; Moradi Sarabi, M.; Morovatdar, N.; Morrison, S.D.; Morze, J.; Mossialos, E.; Mostafavi, E.; Mueller, U.O.; Mulita, F.; Mulita, A.; Murillo-Zamora, E.; Musa, K.I.; Mwita, J.C.; Nagaraju, S.P.; Naghavi, M.; Nainu, F.; Nair, T.S.; Najmuldeen, H.H.R.; Nangia, V.; Nargus, S.; Naser, A.Y.; Nassereldine, H.; Natto, Z.S.; Nauman, J.; Nayak, B.P.; Ndejjo, R.; Negash, H.; Negoi, R.I.; Nguyen, H.T.H.; Nguyen, D.H.; Nguyen, P.T.; Nguyen, V.T.; Nguyen, H.Q.; Niazi, R.K.; Nigatu, Y.T.; Ningrum, D.N.A.; Nizam, M.A.; Nnyanzi, L.A.; Noreen, M.; Noubiap, J.J.; Nzoputam, O.J.; Nzoputam, C.I.; Oancea, B.; Odogwu, N.M.; Odukoya, O.O.; Ojha, V.A.; Okati-Aliabad, H.; Okekunle, A.P.; Okonji, O.C.; Okwute, P.G.; Olufadewa, I.I.; Onwujekwe, O.E.; Ordak, M.; Ortiz, A.; Osuagwu, U.L.; Oulhaj, A.; Owolabi, M.O.; Padron-Monedero, A.; Padubidri, J.R.; Palladino, R.; Panagiotakos, D.; Panda-Jonas, S.; Pandey, A.; Pandey, A.; Pandi-Perumal, S.R.; Pantea Stoian, A.M.; Pardhan, S.; Parekh, T.; Parekh, U.; Pasovic, M.; Patel, J.; Patel, J.R.; Paudel, U.; Pepito, V.C.F.; Pereira, M.; Perico, N.; Perna, S.; Petcu, I.-R.; Petermann-Rocha, F.E.; Podder, V.; Postma, M.J.; Pourali, G.; Pourtaheri, N.; Prates, E.J.S.; Qadir, M.M.F.; Qattea, I.; Raee, P.; Rafique, I.; Rahimi, M.; Rahimifard, M.; Rahimi-Movaghar, V.; Rahman, M.O.; Rahman, M.A.; Rahman, M.H.U.; Rahman, M.; Rahman, M.M.; Rahmani, M.; Rahmani, S.; Rahmanian, V.; Rahmawaty, S.; Rahnavard, N.; Rajbhandari, B.; Ram, P.; Ramazanu, S.; Rana, J.; Rancic, N.; Ranjha, M.M.A.N.; Rao, C.R.; Rapaka, D.; Rasali, D.P.; Rashedi, S.; Rashedi, V.; Rashid, A.M.; Rashidi, M.-M.; Ratan, Z.A.; Rawaf, S.; Rawal, L.; Redwan, E.M.M.; Remuzzi, G.; Rengasamy, K.R.; Renzaho, A.M.N.; Reyes, L.F.; Rezaei, N.; Rezaei, N.; Rezaeian, M.; Rezazadeh, H.; Riahi, S.M.; Rias, Y.A.; Riaz, M.; Ribeiro, D.; Rodrigues, M.; Rodriguez, J.A.B.; Roever, L.; Rohloff, P.; Roshandel, G.; Roustazadeh, A.; Rwegerera, G.M.; Saad, A.M.A.; Saber-Ayad, M.M.; Sabour, S.; Sabzmakan, L.; Saddik, B.; Sadeghi, E.; Saeed, U.; Saeedi Moghaddam, S.; Safi, S.; Safi, S.Z.; Saghazadeh, A.; Saheb Sharif-Askari, N.; Saheb Sharif-Askari, F.; Sahebkar, A.; Sahoo, S.S.; Sahoo, H.; Saif-Ur-Rahman, K.; Sajid, M.R.; Salahi, S.; Salahi, S.; Saleh, M.A.; Salehi, M.A.; Salomon, J.A.; Sanabria, J.; Sanjeev, R.K.; Sanmarchi, F.; Santric-Milicevic, M.M.; Sarasmita, M.A.; Sargazi, S.; Sathian, B.; Sathish, T.; Sawhney, M.; Schlaich, M.P.; Schmidt, M.I.; Schuermans, A.; Seidu, A.-A.; Senthil Kumar, N.; Sepanlou, S.G.; Sethi, Y.; Seylani, A.; Shabany, M.; Shafaghat, T.; Shafeghat, M.; Shafie, M.; Shah, N.S.; Shahid, S.; Shaikh, M.A.; Shanawaz, M.; Shannawaz, M.; Sharfaei, S.; Shashamo, B.B.; Shiri, R.; Shittu, A.; Shivakumar, K.M.; Shivalli, S.; Shobeiri, P.; Shokri, F.; Shuval, K.; Sibhat, M.M.; Silva, L.M.L.R.; Simpson, C.R.; Singh, J.A.; Singh, P.; Singh, S.; Siraj, M.S.; Skryabina, A.A.; Sohag, A.A.M.; Soleimani, H.; Solikhah, S.; Soltani-Zangbar, M.S.; Somayaji, R.; Sorensen, R.J.D.; Starodubova, A.V.; Sujata, S.; Suleman, M.; Sun, J.; Sundström, J.; Tabarés-Seisdedos, R.; Tabatabaei, S.M.; Tabatabaeizadeh, S.-A.; Tabish, M.; Taheri, M.; Taheri, E.; Taki, E.; Tamuzi, J.J.L.; Tan, K.-K.; Tat, N.Y.; Taye, B.T.; Temesgen, W.A.; Temsah, M.-H.; Tesler, R.; Thangaraju, P.; Thankappan, K.R.; Thapa, R.; Tharwat, S.; Thomas, N.; Ticoalu, J.H.V.; Tiyuri, A.; Tonelli, M.; Tovani-Palone, M.R.; Trico, D.; Trihandini, I.; Tripathy, J.P.; Tromans, S.J.; Tsegay, G.M.; Tualeka, A.R.; Tufa, D.G.; Tyrovolas, S.; Ullah, S.; Upadhyay, E.; Vahabi, S.M.; Vaithinathan, A.G.; Valizadeh, R.; van Daalen, K.R.; Vart, P.; Varthya, S.B.; Vasankari, T.J.; Vaziri, S.; Verma, M. verma; Verras, G.-I.; Vo, D.C.; Wagaye, B.; Waheed, Y.; Wang, Z.; Wang, Y.; Wang, C.; Wang, F.; Wassie, G.T.; Wei, M.Y.W.; Weldemariam, A.H.; Westerman, R.; Wickramasinghe, N.D.; Wu, Y.; Wulandari, R.D.; Xia, J.; Xiao, H.; Xu, S.; Xu, X.; Yada, D.Y.; Yang, L.; Yatsuya, H.; Yesiltepe, M.; Yi, S.; Yohannis, H.K.; Yonemoto, N.; You, Y.; Zaman, S. Bin; Zamora, N.; Zare, I.; Zarea, K.; Zarrintan, A.; Zastrozhin, M.S.; Zeru, N.G.; Zhang, Z.-J.; Zhong, C.; Zhou, J.; Zielińska, M.; Zikarg, Y.T.; Zodpey, S.; Zoladl, M.; Zou, Z.; Zumla, A.; Zuniga, Y.M.H.; Magliano, D.J.; Murray, C.J.L.; Hay, S.I.; Vos, T. Global, Regional, and National Burden of Diabetes from 1990 to 2021, with Projections of Prevalence to 2050: A Systematic Analysis for the Global Burden of Disease Study 2021. Lancet 2023, 402, 203–234. [Google Scholar] [CrossRef]
7. Ojo, O. Nutrition and Chronic Conditions. Nutrients 2019, 11, 459. [Google Scholar] [CrossRef]
8. Corbo, M.R.; Bevilacqua, A.; Petruzzi, L.; Casanova, F.P.; Sinigaglia, M. Functional Beverages : The Emerging Side of Functional Foods Commercial Trends, Research, and Health Implications. Food Sci. Food Saf. 2014, 13, 1192–1206. [Google Scholar] [CrossRef]
9. Selcuk, M.Y.; Aygen, B.; Dogukan, A.; Tuzcu, Z.; Akdemir, F.; Komorowski, J.R.; Atalay, M.; Sahin, K. Chromium Picolinate and Chromium Histidinate Protects against Renal Dysfunction by Modulation of NF-B Pathway in High-Fat Diet Fed and Streptozotocin-Induced Diabetic Rats. Nutr. Metab. 2012, 9, 30. [Google Scholar] [CrossRef] [PubMed]
10. Rafighi, Z.; Shiva, A.; Arab, S.; Mohd Yousof, R. Association of Dietary Vitamin C and E Intake and Antioxidant Enzymes in Type 2 Diabetes Mellitus Patients. Glob. J. Health Sci. 2013, 5, 183–187. [Google Scholar] [CrossRef] [PubMed]
11. Shoji, T.; Yamada, M.; Miura, T.; Nagashima, K.; Ogura, K.; Inagaki, N.; Maeda-Yamamoto, M. Chronic Administration of Apple Polyphenols Ameliorates Hyperglycaemia in High-Normal and Borderline Subjects: A Randomised, Placebo-Controlled Trial. Diabetes Res. Clin. Pract. 2017, 129, 43–51. [Google Scholar] [CrossRef] [PubMed]
12. Kim, M. High-Methoxyl Pectin Has Greater Enhancing Effect on Glucose Uptake in Intestinal Perfused Rats. Nutrition 2005, 21, 372–377. [Google Scholar] [CrossRef]
13. Tkacz, K.; Wojdyło, A.; Turkiewicz, I.P.; Nowicka, P. Anti-Diabetic, Anti-Cholinesterase, and Antioxidant Potential, Chemical Composition and Sensory Evaluation of Novel Sea Buckthorn-Based Smoothies. Food Chem. 2021, 338, 128105. [Google Scholar] [CrossRef] [PubMed]
14. Dey, G.; Sireswar, S. Tailoring Functional Beverages from Fruits and Vegetables for Specific Disease Conditions-Are We There Yet? Crit. Rev. Food Sci. Nutr. 2021, 61, 2034–2046. [Google Scholar] [CrossRef]
15. Liu, J.; Ren, Z.H.; Qiang, H.; Wu, J.; Shen, M.; Zhang, L.; Lyu, J. Trends in the Incidence of Diabetes Mellitus: Results from the Global Burden of Disease Study 2017 and Implications for Diabetes Mellitus Prevention. BMC Public Health 2020, 20, 1–12. [Google Scholar] [CrossRef] [PubMed]
16. United Nations. In Political Declaration of the High-Level Meeting of the General Assemblyon the Prevention and Control of Noncommunicable Diseases; 2011; https://digitallibrary.un.org/record/710899/?ln=en.
17. International Diabetes Federation. IDF Diabetes Atlas, 10th ed.; 2013. [Google Scholar] [CrossRef]
18. Wootton-Beard, P.C.; Ryan, L. Improving Public Health?: The Role of Antioxidant-Rich Fruit and Vegetable Beverages. Food Res. Int. 2011, 44, 3135–3148. [Google Scholar] [CrossRef]
19. Zhou, B.; Lu, Y.; Hajifathalian, K.; Bentham, J.; Di Cesare, M.; Danaei, G.; Bixby, H.; Cowan, M.J.; Ali, M.K.; Taddei, C.; Lo, W.C.; Reis-Santos, B.; Stevens, G.A.; Riley, L.M.; Miranda, J.J.; Bjerregaard, P.; Rivera, J.A.; Fouad, H.M.; Ma, G.; Mbanya, J.C.N.; McGarvey, S.T.; Mohan, V.; Onat, A.; Pilav, A.; Ramachandran, A.; Ben Romdhane, H.; Paciorek, C.J.; Bennett, J.E.; Ezzati, M.; Abdeen, Z.A.; Kadir, K.A.; Abu-Rmeileh, N.M.; Acosta-Cazares, B.; Adams, R.; Aekplakorn, W.; Aguilar-Salinas, C.A.; Agyemang, C.; Ahmadvand, A.; Al-Othman, A.R.; Alkerwi, A.; Amouyel, P.; Amuzu, A.; Bo Andersen, L.; Anderssen, S.A.; Anjana, R.M.; Aounallah-Skhiri, H.; Aris, T.; Arlappa, N.; Arveiler, D.; Assah, F.K.; Avdicová, M.; Azizi, F.; Balakrishna, N.; Bandosz, P.; Barbagallo, C.M.; Barceló, A.; Batieha, A.M.; Baur, L.A.; Benet, M.; Bernabe-Ortiz, A.; Bharadwaj, S.; Bhargava, S.K.; Bi, Y.; Bjertness, E.; Bjertness, M.B.; Björkelund, C.; Blokstra, A.; Bo, S.; Boehm, B.O.; Boissonnet, C.P.; Bovet, P.; Brajkovich, I.; Breckenkamp, J.; Brenner, H.; Brewster, L.M.; Brian, G.R.; Bruno, G.; Bugge, A.; De León, A.C.; Can, G.; Cåndido, A.P.C.; Capuano, V.; Carlsson, A.C.; Carvalho, M.J.; Casanueva, F.F.; Casas, J.P.; Caserta, C.A.; Castetbon, K.; Chamukuttan, S.; Chaturvedi, N.; Chen, C.J.; Chen, F.; Chen, S.; Cheng, C.Y.; Chetrit, A.; Chiou, S.T.; Cho, Y.; Chudek, J.; Cifkova, R.; Claessens, F.; Concin, H.; Cooper, C.; Cooper, R.; Costanzo, S.; Cottel, D.; Cowell, C.; Crujeiras, A.B.; D’Arrigo, G.; Dallongeville, J.; Dankner, R.; Dauchet, L.; De Gaetano, G.; De Henauw, S.; Deepa, M.; Dehghan, A.; Deschamps, V.; Dhana, K.; Di Castelnuovo, A.F.; Djalalinia, S.; Doua, K.; Drygas, W.; Du, Y.; Dzerve, V.; Egbagbe, E.E.; Eggertsen, R.; El Ati, J.; Elosua, R.; Erasmus, R.T.; Erem, C.; Ergor, G.; Eriksen, L.; Escobedo-De La Peña, J.; Fall, C.H.; Farzadfar, F.; Felix-Redondo, F.J.; Ferguson, T.S.; Fernández-Bergés, D.; Ferrari, M.; Ferreccio, C.; Feskens, E.J.M.; Finn, J.D.; Föger, B.; Foo, L.H.; Forslund, A.S.; Francis, D.K.; Do Carmo Franco, M.; Franco, O.H.; Frontera, G.; Furusawa, T.; Gaciong, Z.; Garnett, S.P.; Gaspoz, J.M.; Gasull, M.; Gates, L.; Geleijnse, J.M.; Ghasemian, A.; Ghimire, A.; Giampaoli, S.; Gianfagna, F.; Giovannelli, J.; Giwercman, A.; González-Gross, M.M.; Rivas, J.P.G.; Gorbea, M.B.; Gottrand, F.; Grafnetter, D.; Grodzicki, T.; Grøntved, A.; Gruden, G.; Gu, D.; Guan, O.P.; Guerrero, R.; Guessous, I.; Guimaraes, A.L.; Gutierrez, L.; Hambleton, I.R.; Hardy, R.; Kumar, R.H.; Hata, J.; He, J.; Heidemann, C.; Herrala, S.; Hihtaniemi, I.T.; Ho, S.Y.; Ho, S.C.; Hofman, A.; Hormiga, C.M.; Horta, B.L.; Houti, L.; Howitt, C.; Htay, T.T.; Htet, A.S.; Htike, M.M.T.; Hu, Y.; Hussieni, A.S.; Huybrechts, I.; Hwalla, N.; Iacoviello, L.; Iannone, A.G.; Ibrahim, M.M.; Ikeda, N.; Ikram, M.A.; Irazola, V.E.; Islam, M.; Iwasaki, M.; Jacobs, J.M.; Jafar, T.; Jamil, K.M.; Jasienska, G.; Jiang, C.Q.; Jonas, J.B.; Joshi, P.; Kafatos, A.; Kalter-Leibovici, O.; Kasaeian, A.; Katz, J.; Kaur, P.; Kavousi, M.; Keinänen-Kiukaanniemi, S.; Kelishadi, R.; Kengne, A.P.; Kersting, M.; Khader, Y.S.; Khalili, D.; Khang, Y.H.; Kiechl, S.; Kim, J.; Kolsteren, P.; Korrovits, P.; Kratzer, W.; Kromhout, D.; Kujala, U.M.; Kula, K.; Kyobutungi, C.; Laatikainen, T.; Lachat, C.; Laid, Y.; Lam, T.H.; Landrove, O.; Lanska, V.; Lappas, G.; Laxmaiah, A.; Leclercq, C.; Lee, J.; Lee, J.; Lehtimäki, T.; Rampal, L.; León-Muñoz, L.M.; Li, Y.; Lim, W.Y.; Lima-Costa, M.F.; Lin, H.H.; Lin, X.; Lissner, L.; Lorbeer, R.; Lozano, J.E.; Luksiene, D.; Lundqvist, A.; Lytsy, P.; Machado-Coelho, G.L.L.; Machi, S.; Maggi, S.; Magliano, D.J.; Makdisse, M.; Rao, K.M.; Manios, Y.; Manzato, E.; Margozzini, P.; Marques-Vidal, P.; Martorell, R.; Masoodi, S.R.; Mathiesen, E.B.; Matsha, T.E.; McFarlane, S.R.; McLachlan, S.; McNulty, B.A.; Mediene-Benchekor, S.; Meirhaeghe, A.; Menezes, A.M.B.; Merat, S.; Meshram, I.I.; Mi, J.; Miquel, J.F.; Mohamed, M.K.; Mohammad, K.; Mohammadifard, N.; Mohd Yusoff, M.F.; Møller, N.C.; Molnár, D.; Mondo, C.K.; Morejon, A.; Moreno, L.A.; Morgan, K.; Moschonis, G.; Mossakowska, M.; Mostafa, A.; Mota, J.; Motta, J.; Mu, T.T.; Muiesan, M.L.; Müller-Nurasyid, M.; Mursu, J.; Nagel, G.; Námešná, J.; Nang, E.E.K.; Nangia, V.B.; Navarrete-Muñoz, E.M.; Ndiaye, N.C.; Nenko, I.; Nervi, F.; Nguyen, N.D.; Nguyen, Q.N.; Nieto-Martínez, R.E.; Ning, G.; Ninomiya, T.; Noale, M.; Noto, D.; Al Nsour, M.; Ochoa-Avilés, A.M.; Oh, K.; Ordunez, P.; Osmond, C.; Otero, J.A.; Owusu-Dabo, E.; Pahomova, E.; Palmieri, L.; Panda-Jonas, S.; Panza, F.; Parsaeian, M.; Peixoto, S.V.; Peltonen, M.; Peters, A.; Peykari, N.; Pham, S.T.; Pitakaka, F.; Piwonska, A.; Piwonski, J.; Plans-Rubió, P.; Porta, M.; Portegies, M.L.P.; Poustchi, H.; Pradeepa, R.; Price, J.F.; Punab, M.; Qasrawi, R.F.; Qorbani, M.; Radisauskas, R.; Rahman, M.; Raitakari, O.; Rao, S.R.; Ramke, J.; Ramos, R.; Rampal, S.; Rathmann, W.; Redon, J.; Reganit, P.F.M.; Rigo, F.; Robinson, S.M.; Robitaille, C.; Rodríguez-Artalejo, F.; Del CristoRodriguez-Perez, M.; Rodríguez-Villamizar, L.A.; Rojas-Martinez, R.; Ronkainen, K.; Rosengren, A.; Rubinstein, A.; Rui, O.; Ruiz-Betancourt, B.S.; Horimoto, A.R.V.R.; Rutkowski, M.; Sabanayagam, C.; Sachdev, H.S.; Saidi, O.; Sakarya, S.; Salanave, B.; Salonen, J.T.; Salvetti, M.; Sánchez-Abanto, J.; Santos, D.; Dos Santos, R.N.; Santos, R.; Saramies, J.L.; Sardinha, L.B.; Sarrafzadegan, N.; Saum, K.U.; Scazufca, M.; Schargrodsky, H.; Scheidt-Nave, C.; Sein, A.A.; Sharma, S.K.; Shaw, J.E.; Shibuya, K.; Shin, Y.; Shiri, R.; Siantar, R.; Sibai, A.M.; Simon, M.; Simons, J.; Simons, L.A.; Sjostrom, M.; Slowikowska-Hilczer, J.; Slusarczyk, P.; Smeeth, L.; Snijder, M.B.; So, H.K.; Sobngwi, E.; Söderberg, S.; Solfrizzi, V.; Sonestedt, E.; Soumare, A.; Staessen, J.A.; Stathopoulou, M.G.; Steene-Johannessen, J.; Stehle, P.; Stein, A.D.; Stessman, J.; Stöckl, D.; Stokwiszewski, J.; Stronks, K.; Strufaldi, M.W.; Sun, C.A.; Sundström, J.; Sung, Y.T.; Suriyawongpaisal, P.; Sy, R.G.; Tai, E.S.; Tamosiunas, A.; Tang, L.; Tarawneh, M.; Tarqui-Mamani, C.B.; Taylor, A.; Theobald, H.; Thijs, L.; Thuesen, B.H.; Tolonen, H.K.; Tolstrup, J.S.; Topbas, M.; Torrent, M.; Traissac, P.; Trinh, O.T.H.; Tulloch-Reid, M.K.; Tuomainen, T.P.; Turley, M.L.; Tzourio, C.; Ueda, P.; Ukoli, F.A.M.; Ulmer, H.; Uusitalo, H.M.T.; Valdivia, G.; Valvi, D.; Van Rossem, L.; Van Valkengoed, I.G.M.; Vanderschueren, D.; Vanuzzo, D.; Vega, T.; Velasquez-Melendez, G.; Veronesi, G.; Verschuren, W.M.M.; Verstraeten, R.; Viet, L.; Vioque, J.; Virtanen, J.K.; Visvikis-Siest, S.; Viswanathan, B.; Vollenweider, P.; Voutilainen, S.; Vrijheid, M.; Wade, A.N.; Wagner, A.; Walton, J.; Wan Mohamud, W.N.; Wang, F.; Wang, M.D.; Wang, Q.; Wang, Y.X.; Wannamethee, S.G.; Weerasekera, D.; Whincup, P.H.; Widhalm, K.; Wiecek, A.; Wijga, A.H.; Wilks, R.J.; Willeit, J.; Wilsgaard, T.; Wojtyniak, B.; Wong, T.Y.; Woo, J.; Woodward, M.; Wu, F.C.; Wu, S.L.; Xu, H.; Yan, W.; Yang, X.; Ye, X.; Yoshihara, A.; Younger-Coleman, N.O.; Zambon, S.; Zargar, A.H.; Zdrojewski, T.; Zhao, W.; Zheng, Y.; Cisneros, J.Z. Worldwide Trends in Diabetes since 1980: A Pooled Analysis of 751 Population-Based Studies with 4.4 Million Participants. Lancet 2016, 387, 1513–1530. [Google Scholar] [CrossRef] [PubMed]
20. Atkinson, M.A.; Eisenbarth, G.S.; Michels, A.W. Type 1 Diabetes. Lancet 2014, 383, 69–82. [Google Scholar] [CrossRef] [PubMed]
21. Deshpande, A.D.; Harris-Hayes, M.; Schootman, M. Epidemiology of Diabetes and Diabetes-Related Complications. Phys. Ther. 2008, 88, 1254–1264. [Google Scholar] [CrossRef] [PubMed]
22. Patterson, C.C.; Harjutsalo, V.; Rosenbauer, J.; Neu, A.; Cinek, O.; Skrivarhaug, T.; Rami-Merhar, B.; Soltesz, G.; Svensson, J.; Parslow, R.C.; Castell, C.; Schoenle, E.J.; Bingley, P.J.; Dahlquist, G.; Jarosz-Chobot, P.K.; Marčiulionytė, D.; Roche, E.F.; Rothe, U.; Bratina, N.; Ionescu-Tirgoviste, C.; Weets, I.; Kocova, M.; Cherubini, V.; Rojnic Putarek, N.; DeBeaufort, C.E.; Samardzic, M.; Green, A. Trends and Cyclical Variation in the Incidence of Childhood Type 1 Diabetes in 26 European Centres in the 25 Year Period 1989–2013: A Multicentre Prospective Registration Study. Diabetologia 2019, 62, 408–417. [Google Scholar] [CrossRef] [PubMed]
23. Patterson, C.C.; Dahlquist, G.G.; Gyürüs, E.; Green, A.; Soltész, G.; Group, E.S. Incidence Trends for Childhood Type 1 Diabetes in Europe during 1989-2003 and Predicted New Cases 2005-20: A Multicentre Prospective Registration Study. Lancet 2009, 373, 2027–2033. [Google Scholar] [CrossRef] [PubMed]
24. Venkatakrishnan, K.; Chiu, H.F.; Wang, C.K. Popular Functional Foods and Herbs for the Management of Type-2-Diabetes Mellitus: A Comprehensive Review with Special Reference to Clinical Trials and Its Proposed Mechanism. J. Funct. Foods 2019, 57, 425–438. [Google Scholar] [CrossRef]
25. Li, P.; Tang, Y.; Liu, L.; Wang, D.; Zhang, L.; Piao, C. Therapeutic Potential of Buckwheat Hull Flavonoids in Db/Db Mice, a Model of Type 2 Diabetes. J. Funct. Foods 2019, 52, 284–290. [Google Scholar] [CrossRef]
26. Wu, Y.; Ding, Y.; Tanaka, Y.; Zhang, W. Risk Factors Contributing to Type 2 Diabetes and Recent Advances in the Treatment and Prevention. Int. J. Med. Sci. 2014, 11, 1185–1200. [Google Scholar] [CrossRef] [PubMed]
27. Tinajero, M.G.; Malik, V.S. An Update on the Epidemiology of Type 2 Diabetes: A Global Perspective. Endocrinol. Metab. Clin. North Am. 2021, 50, 337–355. [Google Scholar] [CrossRef] [PubMed]
28. Xie, J.; Wang, M.; Long, Z.; Ning, H.; Li, J.; Cao, Y.; Liao, Y.; Liu, G.; Wang, F.; Pan, A. Global Burden of Type 2 Diabetes in Adolescents and Young Adults, 1990-2019: Systematic Analysis of the Global Burden of Disease Study 2019. Bmj 2022, 379, e072385. [Google Scholar] [CrossRef] [PubMed]
29. World Health Organization. Diabetes. https://www.who.int/europe/health-topics/diabetes#tab=tab_1 (accessed 2023-07-26).
30. CDC. Diabetes Tests. Centers for Disease Control and Prevention. https://www.cdc.gov/diabetes/basics/getting-tested.html (accessed 2023-07-07). /: Disease Control and Prevention. https.
31. Saad Masood Butt. Management and Treatment of Type 2 Diabetes. Int. J. Comput. Inf. Manuf. 2022, 2, 15–27. [Google Scholar] [CrossRef]
32. Koh, S.P.; Maarof, S.; Sew, Y.S.; Sabidi, S.; Abdullah, R.; Mohd Danial, A.; Nur Diyana, A.; Mustaffa, R. Fermented Jackfruit Leaf Beverage Offers New Affordable and Effective Diabetes Therapy. Food Res. 2020, 4, 19–25. [Google Scholar] [CrossRef]
33. Naim, A.; Anisa, L.; Marjoni, R. Antidiabetes Effects - Combination of Cowpea Juice (Vigna Sinensis L.), Tomato Juice (Solanum lycopersicum L.), and Green Apple Juice (Malus sylvestris Mill.) in White Male Mice. Int. J. Green Pharm. 2018, 12, S633–S637. [Google Scholar]
34. Gupta, A.; Sanwal, N.; Bareen, M.A.; Barua, S.; Sharma, N.; Joshua Olatunji, O.; Prakash Nirmal, N.; Sahu, J.K. Trends in Functional Beverages: Functional Ingredients, Processing Technologies, Stability, Health Benefits, and Consumer Perspective. Food Res. Int. 2023, 170, 113046. [Google Scholar] [CrossRef]
35. Manousi, N.; Sarakatsianos, I.; Samanidou, V. Extraction Techniques of Phenolic Compounds and Other Bioactive Compounds From Medicinal and Aromatic Plants. In Engineering Tools in the Beverage Industry; Elsevier, 2019; pp. 283–314. [Google Scholar] [CrossRef]
36. Raman, M.; Ambalam, P.; Doble, M. Probiotics, Prebiotics, and Fibers in Nutritive and Functional Beverages. In Nutrients in Beverages; Elsevier, 2019; pp. 315–367. [Google Scholar] [CrossRef]
37. European Parliament and the Council of the European Union. Regulation (EC) 1924/2006 on Nutrition and Health Claims Made on Foods; 2006; pp. 1–15. [Google Scholar]
38. Gonçalves, A.C.; Nunes, A.R.; Flores-Félix, J.D.; Alves, G.; Silva, L.R. Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties. Molecules 2022, 27, 1–44. [Google Scholar] [CrossRef]
39. Cong, L.; Bremer, P.; Mirosa, M. Functional Beverages in Selected Countries of Asia Pacific Region: A Review. Beverages 2020, 6, 1–17. [Google Scholar] [CrossRef]
40. Henry, C.J. Functional Foods. Eur. J. Clin. Nutr. 2010, 64, 657–659. [Google Scholar] [CrossRef] [PubMed]
41. Sugajski, M.; Buszewska-Forajta, M.; Buszewski, B. Functional Beverages in the 21st Century. Beverages 2023, 9, 27. [Google Scholar] [CrossRef]
42. Sikalidis, A.K.; Kelleher, A.H.; Maykish, A.; Kristo, A.S. Non-Alcoholic Beverages, Old and Novel, and Their Potential Effects on Human Health, with a Focus on Hydration and Cardiometabolic Health. Medicina (B. Aires). 2020, 56, 490. [Google Scholar] [CrossRef]
43. Functional and Medicinal Beverages Volume 11: The Science of Beverages; Grumezescu, A.M.; Holban, A.M. (Eds.) Charlotte Cockle, 2019. [Google Scholar]
44. Technavio. Functional Foods and Beverages Market by Product, Distribution Channel, and Geography - Forecast and Analysis 2023-2027. Technavio. https://www.technavio.com/report/functional-foods-and-beverages-market-industry-analysis (accessed 2023-05-30).
45. Research, K. Global Functional Beverages Market By End User (Fitness Lifestyle Users, Athletes and Others), By Type (Energy Drinks, Sports Drinks, Juices, Dairy-Based Beverages and Others), By Distribution Channel (Supermarket/Hypermarket, Specialty Stores, E-Commerce; 2021; https://www.kbvresearch.com/functional-beverages-market/.
46. Company, T.B.R. Functional Beverages Global Market Report 2023; 2023; https://www.reportlinker.com/p06284496/Functional-Beverages-Global-Market-Report.html?utm_source=GNW#summary.
47. Ashaolu, T.J.; Adeyeye, S.A.O. African Functional Foods and Beverages: A Review. J. Culin. Sci. Technol. 2022, 1–36. [Google Scholar] [CrossRef]
48. Mirmiran, P. Functional Foods-Based Diet as a Novel Dietary Approach for Management of Type 2 Diabetes and Its Complications: A Review. World J. Diabetes 2014, 5, 267. [Google Scholar] [CrossRef] [PubMed]
49. Alkhatib, A.; Tsang, C.; Tiss, A.; Bahorun, T.; Arefanian, H.; Barake, R.; Khadir, A.; Tuomilehto, J. Functional Foods and Lifestyle Approaches for Diabetes Prevention and Management. Nutrients 2017, 9, 1–18. [Google Scholar] [CrossRef]
50. 50. WHO; FAO. Diet, Nutrition and the Prevention of Chronic Diseases. World Heal. Organ. - Tech. Rep. Ser. 2003, No. 916. [CrossRef]
51. Afshin, A.; Sur, P.J.; Fay, K.A.; Cornaby, L.; Ferrara, G.; Salama, J.S.; Mullany, E.C.; Abate, K.H.; Abbafati, C.; Abebe, Z.; Afarideh, M.; Aggarwal, A.; Agrawal, S.; Akinyemiju, T.; Alahdab, F.; Bacha, U.; Bachman, V.F.; Badali, H.; Badawi, A.; Bensenor, I.M.; Bernabe, E.; Biadgilign, S.K.K.; Biryukov, S.H.; Cahill, L.E.; Carrero, J.J.; Cercy, K.M.; Dandona, L.; Dandona, R.; Dang, A.K.; Degefa, M.G.; El Sayed Zaki, M.; Esteghamati, A.; Esteghamati, S.; Fanzo, J.; Farinha, C.S. e. S.; Farvid, M.S.; Farzadfar, F.; Feigin, V.L.; Fernandes, J.C.; Flor, L.S.; Foigt, N.A.; Forouzanfar, M.H.; Ganji, M.; Geleijnse, J.M.; Gillum, R.F.; Goulart, A.C.; Grosso, G.; Guessous, I.; Hamidi, S.; Hankey, G.J.; Harikrishnan, S.; Hassen, H.Y.; Hay, S.I.; Hoang, C.L.; Horino, M.; Islami, F.; Jackson, M.D.; James, S.L.; Johansson, L.; Jonas, J.B.; Kasaeian, A.; Khader, Y.S.; Khalil, I.A.; Khang, Y.H.; Kimokoti, R.W.; Kokubo, Y.; Kumar, G.A.; Lallukka, T.; Lopez, A.D.; Lorkowski, S.; Lotufo, P.A.; Lozano, R.; Malekzadeh, R.; März, W.; Meier, T.; Melaku, Y.A.; Mendoza, W.; Mensink, G.B.M.; Micha, R.; Miller, T.R.; Mirarefin, M.; Mohan, V.; Mokdad, A.H.; Mozaffarian, D.; Nagel, G.; Naghavi, M.; Nguyen, C.T.; Nixon, M.R.; Ong, K.L.; Pereira, D.M.; Poustchi, H.; Qorbani, M.; Rai, R.K.; Razo-García, C.; Rehm, C.D.; Rivera, J.A.; Rodríguez-Ramírez, S.; Roshandel, G.; Roth, G.A.; Sanabria, J.; Sánchez-Pimienta, T.G.; Sartorius, B.; Schmidhuber, J.; Schutte, A.E.; Sepanlou, S.G.; Shin, M.J.; Sorensen, R.J.D.; Springmann, M.; Szponar, L.; Thorne-Lyman, A.L.; Thrift, A.G.; Touvier, M.; Tran, B.X.; Tyrovolas, S.; Ukwaja, K.N.; Ullah, I.; Uthman, O.A.; Vaezghasemi, M.; Vasankari, T.J.; Vollset, S.E.; Vos, T.; Vu, G.T.; Vu, L.G.; Weiderpass, E.; Werdecker, A.; Wijeratne, T.; Willett, W.C.; Wu, J.H.; Xu, G.; Yonemoto, N.; Yu, C.; Murray, C.J.L. Health Effects of Dietary Risks in 195 Countries, 1990–2017: A Systematic Analysis for the Global Burden of Disease Study 2017. Lancet 2019, 393, 1958–1972. [Google Scholar] [CrossRef] [PubMed]
52. FAO; WHO. Fruit and Vegetables for Health. Rep. a Jt. FAO/WHO Work. 2004, 10, 1–46. [Google Scholar]
53. Li, M.; Fan, Y.; Zhang, X.; Hou, W.; Tang, Z. Fruit and Vegetable Intake and Risk of Type 2 Diabetes Mellitus: Meta-Analysis of Prospective Cohort Studies. BMJ Open 2014, 4, e005497. [Google Scholar] [CrossRef] [PubMed]
54. Anderson, R.A.; Broadhurst, C.L.; Polansky, M.M.; Schmidt, W.F.; Khan, A.; Flanagan, V.P.; Schoene, N.W.; Graves, D.J. Isolation and Characterization of Polyphenol Type-A Polymers from Cinnamon with Insulin-like Biological Activity. J. Agric. Food Chem. 2004, 52, 65–70. [Google Scholar] [CrossRef] [PubMed]
55. Babbar, N.; Oberoi, H.S.; Sandhu, S.K.; Bhargav, V.K. Influence of Different Solvents in Extraction of Phenolic Compounds from Vegetable Residues and Their Evaluation as Natural Sources of Antioxidants. J. Food Sci. Technol. 2014, 51, 2568–2575. [Google Scholar] [CrossRef]
56. Lin, D.; Xiao, M.; Zhao, J.; Li, Z.; Xing, B.; Li, X.; Kong, M.; Li, L.; Zhang, Q.; Liu, Y.; Chen, H.; Qin, W.; Wu, H.; Chen, S. An Overview of Plant Phenolic Compounds and Their Importance in Human Nutrition and Management of Type 2 Diabetes. Molecules 2016, 21, 1374. [Google Scholar] [CrossRef]
57. Survay, N.S.; Ko, E.; Upadhyay, C.P.; Mi, J.; Park, S.W.; Lee, D.; Jung, Y.-S.; Yoon, D.-Y.; Hong, S. Hypoglycemic Effects of Fruits and Vegetables in Hyperglycemic Rats for Prevention of Type-2 Diabetes. Korean J. Hortic. Sci. Technol. 2010, 28, 850–856. [Google Scholar]
58. Jayaprakasam, B.; Vareed, S.K.; Olson, L.K.; Nair, M.G. Insulin Secretion by Bioactive Anthocyanins and Anthocyanidins Present in Fruits. J. Agric. Food Chem. 2005, 53, 28–31. [Google Scholar] [CrossRef]
59. Wedick, N.M.; Pan, A.; Cassidy, A.; Rimm, E.B.; Sampson, L.; Rosner, B.; Willett, W.; Hu, F.B.; Sun, Q.; Van Dam, R.M. Dietary Flavonoid Intakes and Risk of Type 2 Diabetes in US Men and Women. Am. J. Clin. Nutr. 2012, 95, 925–933. [Google Scholar] [CrossRef]
60. Mazlan, F.A.; Suffian, M.; Sharifuddin, Y. Biotransformation of Momordica charantia Fresh Juice by Lactobacillus plantarum BET003 and Its Putative Anti-Diabetic Potential. PeerJ 2015, 2015, 1–18. [Google Scholar] [CrossRef]
61. Badejo, A.A.; Falarunu, A.J.; Duyilemi, T.I.; Fasuhanmi, O.S. Antioxidative and Anti-Diabetic Potentials of Tigernut (Cyperus esculentus) Sedge Beverages Fortified with Vernonia amygdalina and Momordica charantia. J. Food Meas. Charact. 2020, 14, 2790–2799. [Google Scholar] [CrossRef]
62. Nowicka, P.; Wojdyło, A.; Samoticha, J. Evaluation of Phytochemicals, Antioxidant Capacity, and Antidiabetic Activity of Novel Smoothies from Selected Prunus Fruits. J. Funct. Foods 2016, 25, 397–407. [Google Scholar] [CrossRef]
63. Ujiroghene, O.J.; Liu, L.; Zhang, S.; Lu, J.; Zhang, C.; Pang, X.; Lv, J. Potent α-Amylase Inhibitory Activity of Sprouted Quinoa-Based Yoghurt Beverages Fermented with Selected Anti-Diabetic Strains of Lactic Acid Bacteria. RSC Adv. 2019, 9, 9486–9493. [Google Scholar] [CrossRef]
64. Zhong, H.; Abdullah; Zhao, M.; Tang, J.; Deng, L.; Feng, F. Probiotics-Fermented Blueberry Juices as Potential Antidiabetic Product: Antioxidant, Antimicrobial and Antidiabetic Potentials. J. Sci. Food Agric. 2021, 101, 4420–4427. [CrossRef]
65. Etxeberria, U.; De La Garza, A.L.; Campin, J.; Martnez, J.A.; Milagro, F.I. Antidiabetic Effects of Natural Plant Extracts via Inhibition of Carbohydrate Hydrolysis Enzymes with Emphasis on Pancreatic Alpha Amylase. Expert Opin. Ther. Targets 2012, 16, 269–297. [Google Scholar] [CrossRef]
66. Rubilar, M.; Jara, C.; Poo, Y.; Acevedo, F.; Gutierrez, C.; Sineiro, J.; Shene, C. Extracts of Maqui (Aristotelia chilensis) and Murta (Ugni molinae Turcz.): Sources of Antioxidant Compounds and α-Glucosidase/α-Amylase Inhibitors. J. Agric. Food Chem. 2011, 59, 1630–1637. [Google Scholar] [CrossRef]
67. Costamagna, M.S.; Zampini, I.C.; Alberto, M.R.; Cuello, S.; Torres, S.; Pérez, J.; Quispe, C.; Schmeda-Hirschmann, G.; Isla, M.I. Polyphenols Rich Fraction from Geoffroea decorticans Fruits Flour Affects Key Enzymes Involved in Metabolic Syndrome, Oxidative Stress and Inflammatory Process. Food Chem. 2016, 190, 392–402. [Google Scholar] [CrossRef]
68. Mahmoud, M.F.; El Ashry, F.E.Z.Z.; El Maraghy, N.N.; Fahmy, A. Studies on the Antidiabetic Activities of Momordica charantia Fruit Juice in Streptozotocin-Induced Diabetic Rats. Pharm. Biol. 2017, 55, 758–765. [Google Scholar] [CrossRef]
69. Vhora, N.; Naskar, U.; Hiray, A.; Kate, A.S.; Jain, A. Recent Advances in In-Vitro Assays for Type 2 Diabetes Mellitus: An Overview. Rev. Diabet. Stud. 2020, 16, 13–23. [Google Scholar] [CrossRef]
70. Castro-Acosta, M.L.; Stone, S.G.; Mok, J.E.; Mhajan, R.K.; Fu, C.I.; Lenihan-Geels, G.N.; Corpe, C.P.; Hall, W.L. Apple and Blackcurrant Polyphenol-Rich Drinks Decrease Postprandial Glucose, Insulin and Incretin Response to a High-Carbohydrate Meal in Healthy Men and Women. J. Nutr. Biochem. 2017, 49, 53–62. [Google Scholar] [CrossRef]
71. Kottaisamy, C.P.D.; Raj, D.S.; Prasanth Kumar, V.; Sankaran, U. Experimental Animal Models for Diabetes and Its Related Complications—a Review. Lab. Anim. Res. 2021, 37, 1–14. [Google Scholar] [CrossRef]
72. Hu, J.; Nie, S.; Xie, M. Antidiabetic Mechanism of Dietary Polysaccharides Based on Their Gastrointestinal Functions. J. Agric. Food Chem. 2018, 66, 4781–4786. [Google Scholar] [CrossRef]
73. American Diabetes Association. Diagnosis and Classification of Diabetes Mellitus. Diabetes Care 2009, 32, S62–S67. [Google Scholar] [CrossRef]
74. Ariviani, S.; Affandi, D.R.; Listyaningsih, E.; Handajani, S. The Potential of Pigeon Pea (Cajanus cajan) Beverage as an Anti-Diabetic Functional Drink. IOP Conf. Ser. Earth Environ. Sci. 2018, 102, 012054. [Google Scholar] [CrossRef]
75. O’Neill, H.M. AMPK and Exercise : Glucose Uptake and Insulin Sensitivity. Diabetes Metab 2013, 37, 1–21. [Google Scholar] [CrossRef]
76. Variya, B.C.; Bakrania, A.K.; Patel, S.S. Antidiabetic Potential of Gallic Acid from Emblica officinalis: Improved Glucose Transporters and Insulin Sensitivity through PPAR-γ and Akt Signaling. Phytomedicine 2020, 73, 152906. [Google Scholar] [CrossRef]
77. Nerurkar, P.V.; Nishioka, A.; Eck, P.O.; Johns, L.M.; Volper, E.; Nerurkar, V.R. Regulation of Glucose Metabolism via Hepatic Forkhead Transcription Factor 1 (FoxO1) by Morinda citrifolia (Noni) in High-Fat Diet-Induced Obese Mice. Br. J. Nutr. 2012, 108, 218–228. [Google Scholar] [CrossRef] [PubMed]
78. Seo, K.; Lee, J.; Choi, R.; Lee, H.; Lee, J.; Jeong, Y.; Kim, M.; Lee, M. Anti-Obesity and Anti-Insulin Resistance Effects of Tomato Vinegar Beverage in Diet-Induced Obese Mice. Food Funct. 2014, 5, 1579–1586. [Google Scholar] [CrossRef]
79. Gao, H.; Wen, J.-J.; Hu, J.-L.; Nie, Q.-X.; Chen, H.H.; Xiong, T.; Nie, S.-P.; Xie, M.-Y. Fermented Momordica charantia L. Juice Modulates Hyperglycemia, Lipid Profile, and Gut Microbiota in Type 2 Diabetic Rats. Food Res. Int. 2019, 121, 367–378. [Google Scholar] [CrossRef]
80. Ormazabal, V.; Nair, S.; Elfeky, O.; Aguayo, C.; Salomon, C.; Zuñiga, F.A. Association between Insulin Resistance and the Development of Cardiovascular Disease. Cardiovasc. Diabetol. 2018, 17, 122. [Google Scholar] [CrossRef]
81. Goldstein, B.J. Insulin Resistance as the Core Defect in Type 2 Diabetes Mellitus. Am. J. Cardiol. 2002, 90, 3G–10G. [Google Scholar] [CrossRef]
82. Prabhakar, P.K.; Doble, M. Mechanism of Action of Natural Products Used in the Treatment of Diabetes Mellitus. Chin. J. Integr. Med. 2011, 17, 563–574. [Google Scholar] [CrossRef]
83. Patel, S.S.; Goyal, R.K. Prevention of Diabetes-Induced Myocardial Dysfunction in Rats Using the Juice of the Emblica officinalis Fruit. Exp. Clin. Cardiol. 2011, 16, 87–91. [Google Scholar] [PubMed]
84. Dikshit, P.; Shukla, K.; Tyagi, M.K.; Garg, P.; Gambhir, J.K.; Shukla, R. Antidiabetic and Antihyperlipidemic Effects of the Stem of Musa sapientum Linn. in Streptozotocin-Induced Diabetic Rats. J. Diabetes 2012, 4, 378–385. [Google Scholar] [CrossRef] [PubMed]
85. Swami, U.; Rishi, P.; Soni, S.K. Anti-diabetic, hypolipidemic and hepato-renal protective effect of a novel fermented beverage from Syzygium cumini stem. IJPSR 2017, 8, 1336–1345. [Google Scholar] [CrossRef]
86. Koebnick, C.; Garcia, A.L.; Dagnelie, P.C.; Strassner, C.; Lindemans, J.; Katz, N.; Leitzmann, C.; Hoffmann, I. Long-Term Consumption of a Raw Food Diet Is Associated with Favorable Serum LDL Cholesterol and Triglycerides but Also with Elevated Plasma Homocysteine and Low Serum HDL Cholesterol in Humans. J. Nutr. 2005, 135, 2372–2378. [Google Scholar] [CrossRef]
87. Guo, Y.; Wu, G.; Su, X.; Yang, H.; Zhang, J. Antiobesity Action of a Daidzein Derivative on Male Obese Mice Induced by a High-Fat Diet. Nutr. Res. 2009, 29, 656–663. [Google Scholar] [CrossRef] [PubMed]
88. Chudnovskiy, R.; Thompson, A.; Tharp, K.; Hellerstein, M.; Napoli, J.L.; Stah, A. Consumption of Clarified Grapefruit Juice Ameliorates High-Fat Diet Induced Insulin Resistance and Weight Gain in Mice. PLoS One 2014, 9, e108408. [Google Scholar] [CrossRef] [PubMed]
89. Bolsinger, J.; Pronczuk, A.; Sambanthamurthi, R.; Hayes, K.C. Anti-Diabetic Effects of Palm Fruit Juice in the Nile Rat (Arvicanthis niloticus). J. Nutr. Sci. 2014, 3, 1–11. [Google Scholar] [CrossRef]
90. Iwansyah, A.C.; Luthfiyanti, R.; Ardiansyah, R.C.E.; Rahman, N.; Andriana, Y.; Hamid, H.A. Antidiabetic Activity of Physalis angulata L. Fruit Juice on Streptozotocin-Induced Diabetic Rats. South African J. Bot. 2022, 145, 313–319. [Google Scholar] [CrossRef]
91. Ullah, A.; Khan, A.; Khan, I. Diabetes Mellitus and Oxidative Stress –– A Concise Review. Saudi Pharm. J. 2016, 24, 547–553. [Google Scholar] [CrossRef]
92. Dhuique-mayer, C.; Gence, L.; Portet, K.; Tousch, D.; Poucheret, P. Preventive Action of Retinoids in Metabolic Syndrome/Type 2 Diabetic Rats Fed with Citrus Functional Food Enriched in β-Cryptoxanthin Claudie. Food Funct. 2020, 11, 9263–9271. [Google Scholar] [CrossRef] [PubMed]
93. Leow, S.; Bolsinger, J.; Pronczuk, A.; Hayes, K.C.; Sambanthamurthi, R. Hepatic Transcriptome Implications for Palm Fruit Juice Deterrence of Type 2 Diabetes Mellitus in Young Male Nile Rats. Genes Nutr. 2016, 11. [Google Scholar] [CrossRef] [PubMed]
94. Huang, S.; Czech, M.P. The GLUT4 Glucose Transporter. Cell Metab. 2007, 5, 237–252. [Google Scholar] [CrossRef]
95. L. Kouznetsova, V.; Hauptschein, M.; Tsigelny, I.F. Glucose and Lipid Transporters Roles in Type 2 Diabetes. Integr. Obes. Diabetes 2017, 3, 1–6. [Google Scholar] [CrossRef]
96. Banihani, S.A.; Makahleh, S.M.; El-Akawi, Z.; Al-Fashtaki, R.A.; Khabour, O.F.; Gharibeh, M.Y.; Saadah, N.A.; Al-Hashimi, F.H.; Al-Khasieb, N.J. Fresh Pomegranate Juice Ameliorates Insulin Resistance, Enhances β-Cell Function, and Decreases Fasting Serum Glucose in Type 2 Diabetic Patients. Nutr. Res. 2014, 34, 862–867. [Google Scholar] [CrossRef]
97. Devaki, C.S.; Premavalli, K.S. Evaluation of Supplementation of Bittergourd Fermented Beverage to Diabetic Subjects. J. Pharm. Nutr. Sci. 2014, 4, 27–36. [Google Scholar] [CrossRef]
98. Paquette, M.; Medina Larqué, A.S.; Weisnagel, S.J.; Desjardins, Y.; Marois, J.; Pilon, G.; Dudonné, S.; Marette, A.; Jacques, H. Strawberry and Cranberry Polyphenols Improve Insulin Sensitivity in Insulin-Resistant, Non-Diabetic Adults: A Parallel, Double-Blind, Controlled and Randomised Clinical Trial. Br. J. Nutr. 2017, 117, 519–531. [Google Scholar] [CrossRef] [PubMed]
99. Kim, H.; Simbo, S.Y.; Fang, C.; McAlister, L.; Roque, A.; Banerjee, N.; Talcott, S.T.; Zhao, H.; Kreider, R.B.; Mertens-Talcott, S.U. Açaí (Euterpe oleracea Mart.) Beverage Consumption Improves Biomarkers for Inflammation but Not Glucose- or Lipid-Metabolism in Individuals with Metabolic Syndrome in a Randomized, Double-Blinded, Placebo-Controlled Clinical Trial. Food Funct. 2018, 9, 3097–3103. [Google Scholar] [CrossRef] [PubMed]
100. Aktan, A.; Ozcelik, A.; Cure, E.; Cure, M.; Yuce, S. Profound Hypoglycemia-Induced by Vaccinium corymbosum Juice and Laurocerasus Fruit. Indian J. Pharmacol. 2014, 46, 446–447. [Google Scholar] [CrossRef] [PubMed]
101. Hasniyati, R.; Yuniritha, E.; Fadri, R.A. The Efficacy of Therapeutic-Diabetes Mellitus Functional Drink on Blood Glucose and Plasma Malondialdehyde (MDA) Levels of Type 2 Diabetes Mellitus Patients. 1st Lekantara Annu. Conf. Nat. Sci. Environ. 2022, 1097, 012021. [Google Scholar] [CrossRef]
102. Li, D.; Zhang, Y.; Liu, Y.; Sun, R.; Xia, M. Purified Anthocyanin Supplementation Reduces Dyslipidemia, Enhances Antioxidant Capacity, and Prevents Insulin Resistance in Diabetic Patients. J. Nutr. 2015, 145, 742–748. [Google Scholar] [CrossRef]
103. Zhou, Y.; Zheng, J.; Li, S.; Zhou, T.; Zhang, P.; Li, H. Bin. Alcoholic Beverage Consumption and Chronic Diseases. Int. J. Environ. Res. Public Health 2016, 13. [Google Scholar] [CrossRef]
104. Conigrave, K.M.; Rimm, E.B. Alcohol for the Prevention of Type 2 Diabetes Mellitus? Treat. Endocrinol. 2003, 2, 145–152. [Google Scholar] [CrossRef]
105. SANZ, M. Inositols and Carbohydrates in Different Fresh Fruit Juices. Food Chem. 2004, 87, 325–328. [Google Scholar] [CrossRef]
106. Lifschitz, C.H. Carbohydrate Absorption From Fruit Juices in Infants. Pediatrics 2000, 105, e4–e4. [Google Scholar] [CrossRef]
107. Bazzano, L.A.; Li, T.Y.; Joshipura, K.J.; Hu, F.B. Intake of Fruit, Vegetables, and Fruit Juices and Risk of Diabetes in Women. Diabetes Care 2008, 31, 1311–1317. [Google Scholar] [CrossRef] [PubMed]
108. Caswell, H. The Role of Fruit Juice in the Diet: An Overview. Nutr. Bull. 2009, 34, 273–288. [Google Scholar] [CrossRef]