Literature Review on the Effects of Functional Food Ingredients for Blood Glucose and Body Fat Reduction on Glycemic Control in Insulin Resistance and Diabetes

Type 2 diabetes (T2D), one of the rapidly growing chronic diseases worldwide, is closely associated with insulin resistance.Insulin resistance, as a core pathophysiological mechanism of T2D, disrupts metabolic homeostasis through the increased production of inflammatory cytokines, decreased adiponectin levels, and impaired insulin signaling pathways.This review systematically examined how changes in body fat distribution affect blood glucose regulation depending on the degree of insulin resistance.Specifically, it analyzed the physiological mechanisms and regulatory mediators of insulin resistance.It compared the effects of fat distribution and changes-particularly those related to visceral fat, subcutaneous fat, white adipose tissue, and brown adipose tissue (BAT)-on glycemic control.Visceral fat accumulation was found to exacerbate insulin resistance, whereas BAT activation showed a beneficial effect on glucose regulation.Additionally, this study identified key functional ingredients for reducing body fat and controlling blood glucose levels, based on market trends and consumer demand.These included Garcinia cambogia, Coleus forskohlii, banaba leaf extract, and indigestible maltodextrin, all of which were reviewed for their physiological mechanisms and potential applicability in enhancing human health.This review contributes foundational insights for developing personalized blood glucose management strategies based on differences in fat distribution and insulin sensitivity.It proposes the need for long-term clinical studies and the development of functional ingredient-based health programs.