Studies on the prevention of metabolic diseases using dietary polyphenols and related applications

Polyphenols and other food-derived compounds play a critical role in preventing metabolic diseases through various physiological mechanisms. This review summarizes the author’s research on the health-promoting functions of plant pigments—specifically anthocyanins and curcumin—and explores the synergistic effects of dietary factors and exercise in combination. Although anthocyanins like cyanidin 3-glucoside exhibit low bioavailability, their diverse metabolites and degradation products, such as protocatechuic acid, contribute considerably to their long-term bioactivity. Research using type 2 diabetes models demonstrates that anthocyanins ameliorate hyperglycemia and improve insulin sensitivity by activating AMP-activated protein kinase and stimulating glucagon-like peptide-1 secretion. Similarly, while native curcumin has limited absorption, highly bioavailable curcumin formulations have been shown to enhance glucose tolerance and cognitive function through G protein-coupled receptor-mediated pathways and brain-derived neurotrophic factor signaling. Furthermore, the combination of exercise and dietary proteins (e.g., soy β-conglycinin), highly bioavailable curcumin, and amino acid mixtures (Ala, Arg, Phe) synergistically promote the formation of beige adipocytes in white adipose tissue. Recent findings also highlight lactate as an exercise-replacement dietary factor that induces beige adipocyte formation via reactive oxygen species signaling. These studies provide a fundamental basis for utilizing dietary factors to enhance the beneficial outcomes of physical activity and prevent metabolic disorders.