Summary of Researchers Discovers That Purple Vegetables and Fruits Have Anti-Diabetic Properties:
A recent review article has shown that consuming anthocyanins, red, blue, and purple pigments found in fruits, vegetables, and tubers can lower the likelihood of developing type 2 diabetes. The study found that acylated anthocyanins found abundantly in purple potatoes, sweet potatoes, radishes, purple carrots, and red cabbages have a stronger impact on reducing the risk of diabetes than nonacylated anthocyanins. Acylated anthocyanins are poorly absorbed in digestion but have probiotic properties that maintain gut microbiota homeostasis, improve the intestinal barrier, suppress pro-inflammatory pathways, and modulate glucose and lipid metabolisms. The study suggests that purple vegetables contain many acylated anthocyanins and impact type 2 diabetes differently.
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New Study Reveals Anthocyanins Can Lower the Risk of Type 2 Diabetes
Recent research has shown that anthocyanins, the red, purple, and blue pigments found in fruits, vegetables, and tubers, have properties that can reduce the risk of developing type 2 diabetes. The study, which analyzed past research on the topic, found that anthocyanins positively affect energy metabolism, gut microbiota, and inflammation, all of which can contribute to reducing the likelihood of developing diabetes.
Acylated Anthocyanins More Effective in Combating Diabetes
The research found that the positive impact of anthocyanins on diabetes is even greater when the pigments are acylated, meaning that an acyl group is attached to the sugar moieties of anthocyanin. Purple potatoes, purple sweet potatoes, radishes, purple carrots, and red cabbages all contain high levels of acylated anthocyanins, which are not as easily absorbed during digestion but have probiotic properties that reduce the risk of diabetes more efficiently than nonacylated anthocyanins. Bilberries and mulberries, on the other hand, mostly contain nonacylated anthocyanins.
A Mutually Beneficial Interaction
Acylated anthocyanins are more efficient antioxidants than nonacylated anthocyanins and can help improve the intestinal barrier, allowing for the absorption of important nutrients. Acylated anthocyanins travel from the upper gastrointestinal tract to the colon, where the gut microbiota metabolizes them. This interaction between the phytonutrients and the bacteria in our gut has been shown to maintain gut microbiota homeostasis, suppress pro-inflammatory pathways, and modulate glucose and lipid metabolisms.
More Research Is Needed
The research findings suggest that consuming foods rich in acylated anthocyanins may lower the risk of developing type 2 diabetes. However, more research is needed to understand this phenomenon’s mechanism fully. Fully has shown that the acylated and nonacylated anthocyanins can impact type 2 diabetes in different ways,” says Postdoctoral Researcher Kang Chen, explaining that the plant’s genotype defines what kind of anthocyanins they produce. He recommends eating purple vegetables, such as purple potatoes containing many acylated anthocyanins, to reduce the risk of developing diabetes.
Conclusion
Anthocyanins, the pigments that give certain fruits, vegetables, and tubers their red, purple, and blue colors, have been found to have properties that can reduce the risk of type 2 diabetes. Research has shown that acylated anthocyanins, found in foods such as purple potatoes, purple sweet potatoes, red cabbages, and purple carrots, can help maintain gut microbiota homeostasis, suppress pro-inflammatory pathways, and modulate glucose and lipid metabolisms more efficiently than nonacylated anthocyanins. More research is needed to understand the mechanism behind this phenomenon fully, but consuming these foods rich in acylated anthocyanins may be a simple and effective way to reduce the risk of developing type 2 diabetes.
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