Bioactive Components in Milk with Antidiabetic Potential: From Molecular Mechanisms to Clinical Applications

In recent years, the rising prevalence of diabetes has prompted increased research interest in natural hypoglycemic agents. Milk, a nutrient-rich and widely consumed dietary source, has garnered attention for its potential role in blood glucose regulation. Bioactive components in milk exert hypoglycemic effects through multiple mechanisms, including enhancing insulin sensitivity, inhibiting α-glucosidase activity, modulating gut microbiota, and supporting pancreatic β-cell function. In this review, we classified the milk-derived bioactive components by their biochemical nature and listed their hypoglycemic mechanisms. Among these components, milk-derived peptides (e.g., casein hydrolysates), lactoferrin, microRNA, and mineral elements are considered key contributors to the hypoglycemic properties. Challenges remain in current research, particularly regarding the dose-dependent effects, population variability, processing impacts, and allergenic risks. Therefore, future research should focus on molecular structures, target sites, and dose-response relationships, alongside well-designed clinical trials to validate efficacy and support diabetes prevention and management.