It appears that in addition to consuming more food overall, you might want to concentrate on eating more purple vegetables.
Anthocyanins, which are included in red and purple fruits and vegetables like strawberries and blueberries, may aid in the prevention of diabetes, according to researchers from the University of Turku in Finland. According to the authors of the study, purple tubers (potatoes) are very good for your health.
It turns out that these pigments can reduce the risk of acquiring diabetes through affecting inflammation, gut flora, and energy metabolism, according to research published in the journal American Chemical Society.
This is a good step, especially in view of how widespread the sickness is globally. According to the CDC, just over 37 million individuals worldwide have diabetes. Prediabetes affects about 96 million adults over the age of 18, and many may not even be aware of it. Foods containing acylated anthocyanin, in which the sugar molecules of anthocyanin have a chemical acyl group attached, had the effect observed in this study in a much more significant way.
A lot of foods include acylated versions, including red cabbage, purple carrots, purple potatoes, and radishes.
"The genotype of the plant determines the sort of anthocyanins it produces. Generally speaking, acylated anthocyanins are abundant in purple plants. Moreover, acylated anthocyanins are prevalent in purple potatoes, particularly the Finnish variety known as "Synkeä Sakari," according to postdoctoral researcher Kang Chen from the University of Turku's Food Sciences Unit.
The majority of nonacylated anthocyanins can be found in berries like bilberries and mulberries. Although acylation makes it more difficult to absorb during digestion, they also offer other amazing advantages, so this isn't necessarily a bad thing.
The health of the intestinal lining can be improved and conserved since these anthocyanins have probiotic properties. They can also regulate the body's inflammatory response, metabolism of lipids and glucose, which altogether lowers the risk of diabetes more effectively than their non-acylated counterparts.
The acylation alters the anthocyanins' absorption and metabolism in addition to altering their physical and chemical properties, according to Chen's investigations.
Acylated chemicals travel through the body from the upper GI tract to the colon.
When they reach the colon, digestive bacteria in the gut break them down and digest them. The researchers also note that which glucose transporters are involved in absorbing anthocyanins depends on whether or not the molecules are acylated. The enzymes involved in metabolic processes are subject to a variety of impacts as a result of the structural changes.
The most recent studies have revealed distinct effects of acylated and nonacylated anthocyanins on Type 2 diabetes, said Chen.
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