J Korean Diabetes.  2011 Dec;12(4):219-224. 10.4093/jkd.2011.12.4.219.

Colored Foods and Diabetes

• Lee JJ

• KMID: 2059856
• DOI: http://doi.org/10.4093/jkd.2011.12.4.219

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.

Keyword

Colored foods; Diabetes; Nutrition; Phytochemicals; Antioxidants

MeSH Terms

Anthocyanins
Antioxidants
Carotenoids
Diet
Eating
Humans
Oxidative Stress
Therapeutic Uses
Anthocyanins
Antioxidants
Carotenoids
Therapeutic Uses

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