Table 2.

Physiological effects of seaweed compounds investigated for the treatment of diabetic diseases.

Detected Activity	Seaweed Compound	Physiological Effects of Seaweed Compounds	References
Anti-inflammatory properties	Polysaccharides Polyphenols	Reduced inflammatory effect in chronic inflammation associated with insulin resistance	[7,70,71,72]
Antioxidant properties	Polysaccharides	Antioxidants protect against the development of diabetic complications	[60,73]
Change in lipid metabolism	Polysaccharides Polyphenols	Reduced levels of triglycerides and LDL-C	[60,62,74,75,76]
α-glucosidase inhibition	Polysaccharides Polyphenols Peptides	Slowed down the absorption of glucose, reducing the peak glucose levels in blood	[7,10,70,77,78,79,80,81,82,83]
α-amylase inhibition	Polysaccharides	Slower digestion and absorption of carbohydrates to promote better glycemic control	[8,84]
DPP-4 inhibition	Polysaccharides Peptides	Inhibition of DPP-4, which inactivates hormones involved in insulin secretion	[85,86,87,88,89,90]