Abstract:Diabetes has become a highly prevalent chronic disease worldwide，with a continuous rise in the number of patients. Although existing hypoglycemic drugs can lower blood glucose levels，long-term administration often causes adverse reactions such as gastrointestinal disorders and hypoglycemia. Therefore，the development of safe and mild natural hypoglycemic active substances has become a research hotspot in the food and pharmaceutical fields. Cereals are characterized by abundant sources，low cost and high safety，and previous studies have shown that bioactive peptides derived from cereal proteins possess favorable hypoglycemic properties. In this paper，the preparation methods，separation and purification，structural characterization，and evaluation approaches for hypoglycemic peptides derived from cereals were introduced，and the prospects for future research directions and trends were proposed，aiming to provide theoretical references and research ideas for the high-value utilization of cereal resources and the research and development of new hypoglycemic peptide-related products.