The Triangular Interaction Between Dietary Polyphenols, Gut Microbiota and Type 2 Diabetes

Type 2 diabetes (T2D) is a growing global health concern characterized by peripheral insulin resistance and impaired insulin secretion from pancreatic β-cells. Emerging evidence suggests that the gut microbiome, specifically gut dysbiosis, defined as an imbalance in the gut microbial composition and function, is a critical modulator of the pathophysiology of T2D. Dietary polyphenols, a diverse group of bioactive compounds that are abundant in plant-based foods, have gained increasing attention for their potential to attenuate metabolic disorders through their antioxidant and anti-inflammatory properties. These compounds work through the modulation of gut microbial composition and activity. This process effectively ameliorates dysbiosis. However, the diabetic state itself may influence polyphenol metabolism, absorption, and bioavailability, potentially limiting their therapeutic efficacy. This review examines the complex interrelationships between T2D, dietary polyphenols, and the gut microbiota and proposes a dynamic triangular interaction between these factors that might inform novel strategies for the prevention and management of metabolic disease.