Synergistic Effects of Grape Polyphenols and Polysaccharides on Glucose and Lipid Metabolism: Research Progress from Mechanistic Interactions to Functional Food Applications

Abstract

Disorders in glucose and lipid metabolism are one of the main global problems of chronic diseases, requiring urgent safe and effective dietary intervention methods. Polyphenols and polysaccharides, found in large amounts in grapes, have improving effects on metabolism through host signalling pathways and the gut microflora respectively; Furthermore, as they exist in complex forms within natural food systems, they may show synergistic effects. This paper summarizes the clinical data, molecular mechanisms and synergistic studies about grape polyphenols and polysaccharides during the last five years, suggests a 'three-dimensional synergistic assessment model' including polyphenols, polysaccharides and the gut microflora, and investigates three application methods: functional wine, grape pomace dietary supplements and functional ingredients derived from complexes of polyphenols and polysaccharides. It is found that the synergistic action has been confirmed at the molecular level; however, the unclear optimal ratios and the shortage of clinical evidence still limit the application process.