World Diabetes Day 2017: The Connection Between Antioxidants and Diabetes
Antioxidants are usually heard of in relation to cardiac diseases, for skin health or weight management. We know that obesity and inactivity are the major risk factors of type 2 diabetes, recent research results have indicated that oxidative stress may be one of the causes for insulin resistance and less insulin secretion which are well established causes for the onset of diabetes.
A well-established fact is that excessive sugar levels in the blood leads to oxidation of glucose to form free radicals, when the level of these crosses the body’s antioxidant systems capacity, it leads to oxidative stress which has a detrimental effect on the complications and management of diabetes. Antioxidants prevent this oxidation process protecting the DNA and proteins, thereby preventing cell, tissues and organs from permanent damage.
Antioxidants for Diabetics
1. Anthocyanins are naturally occurring polyphenolic compounds that colour your food black, blue, purple, and different shade of red. Research has pointed towards a positive relation between consumption of anthocyanin rich foods and a lowered risk of diabetes. These flavonoids that colour our food beautiful, have been linked to antioxidant activity, improved insulin resistance, and hypoglycaemic effects.
Food Sources: Blueberries, cranberry, bilberry, black raspberry, red raspberry, and blackberry; blackcurrant, cherry, eggplant (aubergine) peel, black rice, concorde grape, muscadine grape, red cabbage, and violet petals. Red- fleshed peaches and apples contain anthocyanins. Black Soybean coat seems to have the most amounts.
2. A Continue reading