Application of Dietary Anthocyanins in Type 2 Diabetes Mellitus Treatment
DOI:
https://doi.org/10.61173/vftpjt98Keywords:
dietary anthocyanins, type 2 diabetes mellitus, glycemic level, insulin level, insulin resistanceAbstract
Type 2 diabetes mellitus (T2DM) is a common metabolic disorder characterized by impaired glucose control around the world that causes huge health challenges globally with increased morbidity and mortality. Inadequate insulin secretion and decreased insulin sensitivity are considered as main contributors to T2DM. Anthocyanin, a type of flavonoid compound, is one potentially feasible dietary intervention for T2DM treatment in addition to clinical drug interference. Dietary anthocyanins can be found in various berries, vegetables, and beverages, which provide vibrant colors. Anthocyanins are also increasingly used as colorants in the food industry. It is also seen as a supplement because of its antioxidation properties. Meanwhile, several evidence demonstrate the potential relationship between dietary anthocyanin intake and T2DM management. In this work, recent epidemiologic studies on the potential effects of anthocyanins in controlling T2DM have been reviewed, especially focusing on the typical indexes such as glycemic levels, insulin levels, etc. Many studies illustrate that appropriate intake of dietary anthocyanins could control glycemic levels, adjust insulin levels, and reduce insulin resistance. Because of these functions, dietary anthocyanins may trigger positive effects on T2DM treatment. Dietary anthocyanins could be seen as a good dietary intervention in T2DM control that meets the requirement of long-term management for the specific chronic disease.
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