Flavonoid-Rich Diets and Gut Microbiota Modulation in Obesity and Type 2 Diabetes: A Functional Food Perspective 

Nassimbwa Kabanda D.

Faculty of Medicine Kampala International University Uganda

ABSTRACT

Obesity and Type 2 diabetes (T2D) are among the most prevalent metabolic disorders worldwide, contributing significantly to global healthcare burdens. Recent research highlights the profound impact of dietary interventions on the management and prevention of these conditions. Flavonoids, a group of polyphenolic compounds abundantly found in fruits, vegetables, and beverages such as tea and wine, have garnered attention for their potential in regulating metabolic health. Flavonoid-rich diets have been shown to modulate the gut microbiota, which plays a crucial role in metabolic processes and disease pathogenesis. This review explores the mechanisms by which flavonoids influence gut microbiota composition and function, focusing on their role in mitigating obesity and T2D. The relationship between gut microbiota and host metabolism is complex, involving the modulation of energy balance, inflammation, and insulin sensitivity. Flavonoid consumption can enrich beneficial microbial populations, such as those involved in short-chain fatty acid production, and inhibit the growth of harmful pathogens. Moreover, flavonoids exert direct effects on metabolic pathways, enhancing insulin sensitivity and reducing adiposity. We also discuss the clinical evidence supporting the use of flavonoid-rich foods as functional foods in the prevention and management of obesity and T2D. Finally, we highlight challenges and future directions for research, including the need for more well-designed clinical trials and personalized nutrition strategies.

Keywords: Flavonoids, Gut Microbiota, Obesity, Type 2 Diabetes, Functional Foods, Metabolic Health, Insulin Sensitivity, Short-Chain Fatty Acids; Diet Modulation.

CITE AS: Nassimbwa Kabanda D. (2025 Flavonoid-Rich Diets and Gut Microbiota Modulation in Obesity and Type 2 Diabetes: A Functional Food Perspective. Research Output Journal of Public Health and Medicine 5(3):83-89. https://doi.org/10.59298/ROJPHM/2025/538389