Colored Foods and Diabetes.

Lee,  Ji Jeung

doi:2011.12.4.219

J Korean Diabetes > Volume 12(4); 2011 > Article

Information Desk

The Journal of Korean Diabetes 2011;12(4):219-224.
DOI: https://doi.org/10.4093/kcd.2011.12.4.219 Published online December 1, 2011.

컬러 푸드와 당뇨병

이지정

Colored Foods and Diabetes.

Ji Jeung Lee

Sanggye Paik Hospital, Seoul, Korea. jjviolet@hanmail.net

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.

Key Words: Colored foods, Diabetes, Nutrition, Phytochemicals, Antioxidants