Food bioactives compounds are naturally present in different food sources and are advantageous to human health, particularly in the prevention and control of diabetes. Diabetes is a persistent medical illness defined by the presence of high amounts of glucose in the bloodstream, and if not treated properly, it can give rise to significant health issues. However, the inclusion of specific dietary bioactives in the diet has the potential to enhance blood sugar regulation and promote general well-being. Cereals, pulses, fruits, and vegetables are great sources of bioactive compounds like flavonoids, vitamins, phenolics, phytosterols, carotenoids, and non-digestible carbohydrates. This study will highlight the beneficial effects of various bioactive compounds on the enhancement of pancreatic β-cell function, improvement of glucose tolerance, reduction of apoptosis, oxidative stress reduction, insulin signalling activation, stimulation of insulin secretion, and protection against the development of diabetes. The mechanism behind this improvement includes the modification of the cellular redox state and the control of cell signalling activity. Bioactive substances in food can be affected positively or negatively by cooking. Roasting and steaming preserve vitamins and bioactive compounds better than blanching, microwaving, and boiling. To retain these chemicals, preparation at the right temperature and time and handling the food properly to reduce nutritional loss is recommended. This chapter focuses on the various bioactive compounds present in food and their effects on diabetes management. The impact of cooking on the bioactive compounds in food is also taken into consideration.