DOI: https://doi.org/10.36347/sajb.2025.v13i09.002

Pages: 1318-1329

Diabetes mellitus is a chronic metabolic disorder characterized by hyperglycemia resulting from impaired insulin secretion, insulin resistance, or both. With the global burden of diabetes increasing at an alarming rate, dietary intervention has emerged as a crucial strategy for prevention and management. In recent years, functional foods and nutraceuticals have gained substantial attention for their potential to regulate glycemic control, enhance insulin sensitivity, and mitigate complications associated with diabetes. These bioactive compounds, derived from natural sources such as plants, herbs, fruits, and whole grains, exert antidiabetic effects through multiple mechanisms including antioxidant activity, anti-inflammatory responses, modulation of gut microbiota, and improvement of β-cell function. This review provides a comprehensive overview of the pathophysiology of diabetes, the role of oxidative stress and inflammation, and the therapeutic potential of key functional foods such as cinnamon, fenugreek, bitter melon, garlic, and ginger. Furthermore, the article discusses novel extraction technologies, analytical approaches for compound characterization, and regulatory perspectives.