Purple vegetables and fruit that have antidiabetic properties

Red, purple and blue pigments in and , which are called anthocyanins, can reduce the risk of diabetes by affecting energy metabolism, gut microbial and inflammation. A new individual research review study shows that the beneficial effect of anthocyanins on type 2 diabetes is increased if anthocyanin is akylated, meaning that an alkyl group is added to the anthocyanin sugar classes. A large amount of aerated anthocyanins can be found in: – purple potatoes – purple sweet potatoes – radishes – purple carrots – red cabbage – blueberries type bibberries and mulberries Acylated anthocyanins are minimally absorbed during digestion, but have probiotic properties and reduce the risk of diabetes more effectively than unacylated anthocyanins. “Research has shown that, apart from the change of physical and chemical properties, akylation affects the way anthocyanins are absorbed and metabolized,” says postdoctoral researcher Kang Chen of the Turku University Food Sciences Unit in Finland. Acrylated anthocyanins are more effective antioxidants than non-acrylated anthocyanins and can also improve the intestinal barrier, which allows the absorption of the necessary nutrients. In addition, akylated anthocyanins maintain the homostasis of the gut microflora (microbiomas), suppress pro-inflammatory pathways and regulate glucose and lipid metabolism. “The genotype of each plant determines the type of anthocyanins it produces. In general, purple fruits and vegetables contain many akylated anthocyanins. Also, the purple potatoes, especially the Finnish variety called Synkeä Sakari, are abundant in acuated anthocyanins,” Chen says. Acrylated anthocyanins travel through our bodies from the upper gastrointestinal tract to the large intestine, where they are metabolised by the microflora of the intestine. Glucose carriers are involved in the absorption of anthocyanin, but different glucose carriers are responsible for the absorption of akylated and unacrylated anthocyanins. Acrylated and unacrylated anthocyanins also have different effects on the enzymes involved in metabolism. “The latest research showed that akylated and unacrylated anthocyanins can influence type 2 diabetes in different ways”, sums up Chen. Source: