The Mulberry from the food and health perspective

Mulberry (Morus spp.) has attracted significant scientific interest due to its nutraceutical properties, attributed to the presence of bioactive compounds with beneficial effects on metabolic health. Among these, 1-deoxynojirimycin (1-DNJ) is particularly noteworthy for its ability to inhibit the enzyme α-glucosidase, thereby reducing intestinal carbohydrate absorption and helping regulate postprandial blood glucose levels. This mechanism positions mulberry as a potentialally in the management of type 2 diabetes. Beyond its hypoglycemic effects, mulberry is rich in flavonoids, polyphenols and antioxidants, which play a key role in protecting against oxidative stress and inflammation. These properties suggest potential applications in the prevention of cardiovascular and neurodegenerative diseases. However, the bioavailability of 1-DNJ and other bioactive compounds is often limited, posing a challenge to their efficacy. An innovative approach to enhancing the effects of mulberry involves fermentation a process in which specific microorganisms can increase both the concentration and bioavailability of 1-DNJ. Recent studies have shown that fermenting mulberry leaves enhances α-glucosidase inhibitory activity, offering new opportunities for the development of functional foods and nutraceutical supplements. While current evidence is promising, further research is required to standardize extraction and fermentation processes, ensure safety and facilitate the integration of mulberry into nutraceutical and pharmaceutical formulations. Keywords: mulberry, 1-deoxynojirimycin, α-glucosidase, diabetes, fermentation, nutraceuticals, functional foods.