چکیده مقاله
One of the most important therapeutic areas in the management of this persistent, progressive illness thatsubstantially contributes to the global health burden is glycemic control Recently, probiotics and prebiotics haveemerged as complementary therapies for diabetes, aiming at the composition and function of gut microbiota Thesemicrobiome modulating agents are considered instrumental in improving metabolic health through enhanced glucosehomeostasis and insulin sensitivity The key focus of the present narrative review is the research into the effects ofprobiotics, prebiotics, and synbiotics on several aspects of metabolic health in diabetic patients, concerning glucosemetabolism, inflammation, and insulin sensitivity A literature review was conducted for the period between 2010 and2024 using the following databases: ScienceDirect, Springer, Google Scholar, and PubMed Based on the results, suchinterventions may provide new strategies to improve glycemic control in patients with T2DM through inflammatorymechanisms, gut derived metabolites, and other metabolic pathways In addition, these nutraceuticals might conferbroader benefits beyond simple glycemia control such as modifying lipid levels and reducing systemic inflammation both of which are crucial for metabolic syndrome management and the prevention of diabetes complications Whilethe evidence seems promising at this point, this review is a call to the need for further long term studies to establishthe sustained efficacy and safety of such microbiome targeting therapies Therefore, continued research will be neededto fully establish their therapeutic potential and to further develop their clinical use for the treatment of diabetes
کلیدواژهها
نویسندگان
Dorsa Ghafouri
Department of Nutrition, Science and Research Branch, Islamic Azad University, Tehran, Iran
شیوه ارجاع
Ghafouri, Dorsa,1403,The Effects of Probiotics and Prebiotics on Glycemic Control inDiabetes: a narrative and Meta-Analysis study,Eighth International Conference on Interdisciplinary Studies in Food industry and Nutrition Science of Iran,Tehran
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