Non-communicable diseases (NCDs) present a worldwide public health problem. Among them, Type 2 Diabetes Mellitus is a metabolic disorder characterized by hyperglycaemia as a consequence of an imbalance in glucose metabolism that can result in systemic complications in the body. Currently, the search for new agents capable of controlling this disease, as well as the damage to the body resulting from diabetes, has attracted great attention from the scientific community. Phenolic compounds are secondary metabolites of plants, commonly found in fruits and vegetables, that have been extensively studied due to their antioxidant potential and gut microbiota modulation, and may be an alternative to control several diseases, including type 2 diabetes. Native species of the Caatinga region such as xique-xique (Pilosocereus gounellei) and mandacaru (Cereus jamacaru) are of great importance for the subsistence of the regional population and can be good sources of nutrients and bioactive compounds, such as phenolics. However, to date, there is no information available in the literature about its functional potential in the prevention/treatment of NCDs. Thus, the objective of this study will be to evaluate the effect of in vitro colonic fermentation of mandacaru and xique-xique fruits on the prevention of diabetes.
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