Raspberry (Rubus idaeus L.), a Promising Alternative in the Treatment of Hyperglycemia and Dyslipidemias.

Raspberry production and consumption have increased in recent years due to its polyphenol content such as anthocyanins and ketones, bioactive compounds that have been studied to reduce blood glucose levels and stabilize the blood lipid profile. The objective of this study was to systematically recover and review scientific evidence regarding the consumption of raspberry or its bioactive compounds and the action mechanisms involved in the hypoglycemic and lipid-lowering effects they present. Original articles from in vitro and in vivo enzyme inhibition studies, animal models, and human clinical studies were compiled in PubMed, Web of Science, and Science Direct databases. Studies showed satisfactory results regarding blood glucose level reduction after consumption of frozen or lyophilized raspberry, infusion of raspberry leaves, seed oil, as well as compounds, extracted from the fruit by inhibiting enzymes such as α-glucosidase and dipeptidyl peptidase-4 (DPP-4) and other mechanisms that increase insulin production and insulin sensitivity. However, regarding the lipid-lowering effect, the results were heterogeneous, mainly in terms of stabilization in triglyceride levels. However, a reduction in cholesterol and low-density lipoprotein levels is reported, as well as an increase in high-density lipoproteins. According to the results, raspberry can be included in the nonpharmacological treatment of hyperglycemia and dyslipidemias; however, further research is considered necessary.