Oleuropein and hydroxytyrosol, two major polyphenolic compounds extracted from the olive tree (Olea europaea), have attracted significant scientific interest due to their strong pharmacological properties, including anticancer, antioxidant, anti-inflammatory, and antidiabetic effects. These compounds play a crucial role in modulating oxidative stress, neutralizing free radicals, and protecting against cellular damage, thereby contributing to neuroprotection, cardiovascular health, and metabolic regulation. Their anticancer potential has been widely demonstrated through their ability to inhibit tumor progression, induce apoptosis, and demonstrate the ability to enhance the efficacy of chemotherapy in various tumor models, including breast and hepatocellular carcinoma. Additionally, their anti-inflammatory activity is attributed to the regulation of cytokines, suppression of NF-κB signaling, and modulation of immune responses, which could be beneficial in managing chronic inflammatory and autoimmune diseases. Moreover, their role in diabetes management has been extensively studied, demonstrating their ability to improve insulin sensitivity and regulate glucose metabolism, and reduce lipid accumulation in hepatic and adipose tissues, thus preventing metabolic complications. Despite extensive preclinical evidence supporting the therapeutic benefits of these compounds, their clinical translation remains challenging due to issues related to bioavailability, stability, and optimal dosage. Future research should focus on improving their pharmacokinetic properties, developing advanced drug delivery systems, and carrying out extensive clinical trials to confirm their safety and effectiveness in humans. The integration of these compounds into functional foods, nutraceuticals, and pharmaceutical formulations holds immense promise for preventive and therapeutic applications, potentially offering natural alternatives to conventional therapeutic agents for managing metabolic, inflammatory, and degenerative diseases.

The development of functional staple foods with improved metabolic properties represents a practical dietary strategy for the prevention of type 2 diabetes. This study investigated the effects of incorporating sprouted fenugreek (Trigonella foenum-graecum L.) into wheat-based flatbread (chapatti) on postprandial glycemic and insulinemic responses in healthy adults. Wheat (cv. Galaxy 2013) and fenugreek seeds were germinated for up to 96 h and analyzed for nutritional composition and antioxidant activity. Composite flours containing 0%, 2.5%, 5%, and 7.5% sprouted fenugreek were formulated and evaluated for sensory acceptability. Eighteen healthy participants (18–25 years; BMI 21–22.5 kg/m²) consumed chapattis containing 7.5% sprouted fenugreek or control white flour in a ran-domized crossover design. Blood glucose and serum insulin were measured at 0, 30, 60, and 120 min postprandially. Sprouting significantly increased protein, dietary fiber, and antioxidant capacity in both wheat and fenugreek (p < 0.001). Total phenolic content in wheat increased from 55.82 to 110.17 mg GAE/100 g after 96 h of germination, accompa-nied by a significant rise in DPPH radical scavenging activity. The formulation containing 7.5% sprouted fenugreek showed the highest sensory acceptability (7.52/9). Fenu-greek-supplemented chapattis significantly reduced postprandial glucose and insulin re-sponses (p < 0.05) compared with control. Incorporation of 7.5% sprouted fenugreek into wheat flatbread improves nutritional quality while attenuating glycemic and insulinemic responses, suggesting a practical dietary strategy for metabolic health and diabetes pre-vention.

Background/Objectives: The development of functional staple foods with improved metabolic properties represents a practical dietary strategy for the prevention of type 2 diabetes. This study investigated the effects of incorporating sprouted fenugreek (Trigonella foenum-graecum L.) into wheat-based flatbread (chapatti) on postprandial glycemic and insulinemic responses in healthy adults. Methodology: Wheat (cv. Galaxy 2013) and fenugreek seeds were germinated for up to 96 h and analyzed for nutritional composition and antioxidant activity. Composite flours containing 0%, 2.5%, 5%, and 7.5% sprouted fenugreek were formulated and evaluated for sensory acceptability. Eighteen healthy participants (18–25 years; BMI 21–22.5 kg/m²) consumed chapattis containing 7.5% sprouted fenugreek or white flour as a control in a randomized crossover design. Blood glucose and serum insulin were measured at 0, 30, 60, and 120 min postprandially. Results: Sprouting significantly increased protein, dietary fiber, and antioxidant capacity in both wheat and fenugreek (p < 0.001). Total phenolic content in wheat increased from 55.82 to 110.17 mg GAE/100 g after 96 h of germination, accompanied by a significant rise in DPPH radical scavenging activity. The formulation containing 7.5% sprouted fenugreek showed the highest sensory acceptability (7.52/9). Fenugreek-supplemented chapattis significantly reduced postprandial glucose and insulin responses (p < 0.05) compared with control. Conclusion: Incorporation of 7.5% sprouted fenugreek into wheat flatbread improves nutritional quality while attenuating glycemic and insulinemic responses, suggesting a practical dietary strategy for metabolic health and diabetes prevention.

Oleuropein and hydroxytyrosol, two major polyphenolic compounds extracted from the olive tree (Olea europaea), have involved significant consideration scientific interest due to their strong pharmacological properties, including anticancer, antioxidant, an-ti-inflammatory, and antidiabetic effects. These compounds play a crucial role in modu-lating oxidative stress, neutralizing free radicals, and protecting against cellular damage, thereby contributing to neuroprotection, cardiovascular health, and metabolic regula-tion. Their anticancer potential has been widely demonstrated through their ability to inhibit tumor progression, induce apoptosis, and in various tumor models they boost the efficiency of chemotherapy, including breast and hepatocellular carcinoma. Addi-tionally, their anti-inflammatory activity is attributed to the regulation of cytokines, suppression of NF-κB signaling, and modulation of immune responses, which could be beneficial in managing chronic inflammatory and autoimmune diseases. Moreover, their role in diabetes management has been extensively studied, showing their ability to im-prove insulin sensitivity, regulate glucose metabolism, and reduce lipid accumulation in hepatic and adipose tissues, thus preventing metabolic complications. Despite extensive preclinical evidence supporting the therapeutic benefits of these compounds, their clin-ical translation remains challenging due to issues related to bioavailability, stability, and optimal dosage. Future research should focus on improving their pharmacokinetic properties, developing advanced drug delivery systems, and carrying out extensive clinical trials to confirm their safety and effectiveness in humans. The integration of these compounds into functional foods, nutraceuticals, and pharmaceutical formula-tions holds immense promise for preventive and therapeutic applications, potentially offering natural alternatives to conventional therapeutic agents for managing metabolic, inflammatory, and degenerative diseases.