From food plants to functional ingredients for type 2 diabetes: chemotype markers, digestive fate, exposure-informed specifications and sustainable processing

Puntos clave

• Investigate how functional ingredients from edible plants can improve glycaemic control in type 2 diabetes management.
• Evaluated various edible plants and their chemical markers in relation to glycaemic control.
• Assessed the digestive fate of these plants under different processing methods.
• Analyzed the relationship between plant exposure and glycaemic outcomes in a controlled trial.
• Identified key chemotype markers linked to improved glycaemic outcomes.
• Found significant improvements in glycaemic control metrics (specific values not provided).
• Demonstrated potential of sustainable processing to enhance functional ingredient availability.