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KMID : 1030220110120040219
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Journal of Korean Diabetes
2011 Volume.12 No. 4 p.219 ~ p.224
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Colored Foods and Diabetes
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Lee Ji-Jeung
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Abstract
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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, ß-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.
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KEYWORD
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Colored foods, Diabetes, Nutrition, Phytochemicals, Antioxidants
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