Phenolic compounds and bioactive peptides from <scp> <i>Prosopis</i> </scp> pod flours inhibit molecular markers of type 2 diabetes

Although Prosopis pods are not commonly consumed, their flour exhibits potential as a functional ingredient due to its high content of phenolic compounds and proteins. The phenolic compounds and bioactive peptides in Prosopis pods demonstrated inhibitory effects on molecular targets associated with type 2 diabetes. © 2025 Society of Chemical Industry.