Bitter yet beneficial: The dual role of dietary alkaloids in managing diabetes and enhancing cognitive function

With the rising prevalence of diabetes and its association with cognitive impairment, interest in the use of dietary alkaloids and other natural products has grown significantly. Understanding how these compounds manage diabetic cognitive dysfunction (DCD) is crucial. This comprehensive review explores the etiology of DCD and the effects of alkaloids in foods and dietary supplements that have been investigated as DCD therapies. Data on how dietary alkaloids like berberine, trigonelline, caffeine, capsaicin, 1‐deoxynojirimycin, nuciferine, neferine, aegeline, tetramethylpyrazine, piperine, and others regulate cognition in diabetic disorders were collected from PubMed, Research Gate, Web of Science, Science Direct, and other relevant databases. Dietary alkaloids could improve memory in behavioral models and modulate the mechanisms underlying the cognitive benefits of these compounds, including their effects on glucose metabolism, gut microbiota, vasculopathy, neuroinflammation, and oxidative stress. Evidence suggests that dietary alkaloids hold promise for improving cognition in diabetic patients and could open exciting avenues for future research in diabetes management. Diabetic cognitive dysfunction (DCD), a cognitive impairment associated with diabetes, stems from disturbances in glucose metabolism, including insulin resistance, abnormal blood sugar levels, and obesity. These disruptions lead to mitochondrial dysfunction, vascular injury, and altered gut microbiota. As a result, metabolic imbalances, increased oxidative stress, and inflammation contribute to NDD‐like neuropathy, affecting cognitive function. Alkaloids found in food and dietary supplements offer potential for managing these underlying causes and supporting DCD treatment.