Food‐Derived Bioactive Peptides With Anti‐Diabetic and Antimicrobial Potential: An Updated Review on Current Trends and Challenges

ABSTRACT The exploration of bioactive peptides derived from diverse food sources demonstrates their potential to provide advantages beyond basic nutrition, such as immunological support, antibacterial activities, and chronic disease management. This review examines the antidiabetic and antibacterial characteristics of peptides originating from animals, plants, and edible insects. These peptides help manage blood glucose by blocking enzymes and increasing insulin absorption, making them a viable alternative to standard drugs with none or fewer side effects. Antimicrobial peptides work by damaging bacterial membranes. Despite their potential, challenges such as bioavailability, stability, and safety need to be addressed for their integration into functional foods and nutraceuticals.