Data from the International Diabetes Federation have shown an increased prevalence of diabetes in the coming years, reaching 12.2% of the world population in 2040. Since the majority of cases are type 2 diabetes mellitus (DM2), dietary intervention is one of the main approaches to controlling this condition. The role of plant sources of polyphenols, such as Jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), is being investigated, because their intake could manage diabetes-related complications in several areas. Our previous studies concluded that the inclusion of Jatobá pulp (JP) (20%) in bread reduced its glycemic index (22%) because of its fiber and polyphenol content. However, the sensorial aspects of the bread were criticized, so we tested the mechanical and thermal processes involved in extrusion for the purposes of enhancing the texture, neutralizing the intense flavors, and maintaining the antihyperglycemic activity (AA) of JP. This study aimed to evaluate the antihyperglycemic mechanism of action of jatobá products in vitro and in vivo. Polyphenols were obtained by sequential extraction (ethanol and acetone). Then, the extract was digested by enzymes at physiological pH and the effects on sodium/glucose cotransporter 1 (SGLT1) and glucose transporter 2 (GLUT2) gene expression were evaluated in Caco-2 cell monolayers with different extract concentrations (0.05 mg/mL - 0.1mg/mL). Also, the glycemic response (GR) to 51.6 g extruded pulp (EJ) was evaluated in 10 healthy subjects. The results showed that the profile of polyphenols in the digested extract included compounds of biological relevance such as phenolic acids and flavonoids and that these compounds inhibited the gene expression of both glucose transporters (dependent on sodium or not) in a dose-dependent manner. Moreover, EJ has a moderate glycemic index (56-69) and a low glycemic load (≤10) per portion (30 g). Thus, it was demonstrated that JP as a source of polyphenols and fiber could be used in antidiabetic food products.