Colored Foods and Diabetes.
10.4093/jkd.2011.12.4.219
- Author:
Ji Jeung LEE
1
Author Information
1. Sanggye Paik Hospital, Seoul, Korea. jjviolet@hanmail.net
- Publication Type:Original Article
- Keywords:
Colored foods;
Diabetes;
Nutrition;
Phytochemicals;
Antioxidants
- MeSH:
Anthocyanins;
Antioxidants;
Carotenoids;
Diet;
Eating;
Humans;
Oxidative Stress;
Therapeutic Uses
- From:Journal of Korean Diabetes
2011;12(4):219-224
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
Brightly colored foods are a rich source of phytochemicals that may act against hyperglycemic agents. The major concern in diabetes is increased oxidative stress. Some studies on phytochemicals have revealed their antioxidant activities and beneficial effects for diabetes. Some well-known phytochemicals are carotinoids and flavonids such as lycopene, beta-carotin, and anthocyanin. Many studies suggest that phytochemical-rich foods might have therapeutic uses. However, the ingestion of improper amounts of these chemicals may be harmful. The most important message of this study is that a balanced diet has favorable effects on oxidative stress status in type 2 diabetes patients.
