Current article: Could Polyphenolic Food Intake Help in the Control of Type 2 Diabetes? A Narrative Review of the Last Evidence

Author(s):Luigi FerraraMarko Joksimovic and Stefania D’Angelo*

Background: Diabetes is one of the most serious global public health concerns, imposing a significant burden on public health and socio-economic development, with type 2 diabetes accounting for 90 percent of individuals with the disease (T2D).

Introduction: Beyond the hereditary factor, there are several risk factors associated with the development of this syndrome; the lifestyle plays an increasingly predominant role in the development of the metabolic complications related to T2D and a significant role in the onset of this syndrome is played by an unbalanced diet. Polyphenolic food is a plant-based food, including vegetables, fruits, whole grains, tea, coffee, and nuts. In recent years, there has been growing evidence that polyphenols, due to their biological properties, may be used as nutraceuticals and supplementary treatments for various aspects of T2D. Polyphenols may influence glycemia and T2D through hypoglycemic properties, such as reduced insulin resistance, reduced fasting blood glucose, and glycosylated hemoglobin value. Based on several in vitro, animal models, and some human studies, it has been detected that polyphenol-rich products modulate carbohydrate and lipid metabolism, attenuate hyperglycemia, dyslipidemia, and insulin resistance, improve adipose tissue metabolism, and alleviate oxidative stress and stress-sensitive signaling pathways and inflammatory processes.

Methods: This manuscript summarizes human clinical trials conducted within the last 5 years linking dietary polyphenols to T2D, with a focus on polyphenolic foods found in the Mediterranean diet.

Results: Intaking polyphenols and their food sources have demonstrated beneficial effects on insulin resistance and other cardiometabolic risk factors. Prospective studies have shown inverse associations between polyphenol intake and T2D. The Mediterranean diet and its key components, olive oil, nuts, and red wine, have been inversely associated with insulin resistance and T2D.

Conclusion: In conclusion, the intake of polyphenols may be beneficial for both insulin resistance and T2D risk. However, other human clinical studies are needed to evaluate the suitable dose and duration of supplementation with polyphenolic food in T2D patients.

Learn more: http://bit.ly/3EkSKIk

INFOGRAPHIC ON DIABETES

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PODCAST: The Role of Carbonic Anhydrase in Hepatic Glucose Production

Author(s):  Ibrahim S. Ismail*

For article details, visit: http://www.eurekaselect.com/148340

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Infographic on Diabetes

Diabetes-infographic-part1

Credits: World Health Organisation

Most Accessed Article – Regulatory Role of Heat Shock Proteins in the Pathogenesis of Type 1 and Type 2 Diabetes – Current Immunology Reviews

Journal: Current Immunology Reviews

Author(s): Christiane Habich, Henrike Sell, Volker Burkart

Graphical Abstract:

Abstract:

Diabetes is a severe metabolic disorder characterized by hyperglycemia due to defects in insulin secretion and/or insulin action. Over the past decades, a continuous rise of the incidence of diabetes is observed, leading to epidemic dimensions of the disease in large parts of the western world. Depending on the type of diabetes, (auto-)immune processes (type 1 diabetes) or metabolic disorders (type 2 diabetes) dominate the pathogenesis of the disease. Therefore, investigations aiming at the identification of disease mechanisms and the development of preventive and therapeutic approaches, focus on the identification of common regulators of both immunologic and metabolic pathways involved in the pathogenesis of diabetes. So far, extensive research, employing clinical and experimental approaches demonstrate a central role of heat shock proteins (HSPs) in diabetes development. In type 1 diabetes intracellular HSPs located in the beta cell can provide efficient protection against the deleterious effects of autoimmune effector mechanisms whereas extracellular HSPs can stimulate the release of beta cell damaging mediators from innate immune cells or even contribute to the induction of immune reactivity against beta cell specific antigens. In type 2 diabetes HSPs are involved in the control of various immunologic and metabolic processes contributing to the induction and maintenance of low-grade, subclinical inflammation associated with the development of diabetes and related disorders such obesity and insulin resistance. The results of current research on the pathogenesis of diabetes point to HSPs and HSP-dependent immunologic and metabolic pathways as promising targets for strategies to prevent or cure diabetes and its sequelae.

 

To access the article, please visit: http://www.eurekaselect.com/152952

 

 

Which is Healthier – Frying or Grilling

This World Food Day, we turn our focus onto a very important debate that has been going on for long but changing little in practice. The debate is about which cooking method is better for health, grilling or frying. Both the methods are popularly used and liked by masses. Grilling is done by placing food (meat or vegetables) on a wire grill kept over or under a source of heat. The food gets cooked through the thermal radiation emitted by the heat source and transmitted by the grill.

Vegetables background

Frying, on the other hand, is done in a frying pan or utensil containing oil or fat. The food is placed in the oil, either shallow or deep, and cooked over a heat source. The temperature of the oil rises extremely high and conducts the heat into the food to be cooked. Frying makes the food crispy, hot and enhances the taste strongly. But does it compromise the nutrition of the food?

Yes. Frying causes the essential vitamins and other nutrients in the food to be destroyed due to high temperature. Further, it adds unhealthy fat into the food as the oil penetrates and increases the cholesterol levels. This is the bad cholesterol that chokes blood vessels, increasing the risk of stroke, cardiovascular diseases and type 2 diabetes. The visible ill effects include weight increase and lethargy in cases.

Grilling, also enhances taste but does not damage the nutrition in food. With it the cholesterol level in foods usually drops instead of rising. The moisture and essential vitamins and minerals are retained and add value to what we are consuming. The grilled food is  more easily digested and does not store in the body as unwanted fat.

It’s high time we change our cooking methods and keep ourselves healthy for long.

Podcast: Long-term Lifestyle-modification Programs For Overweight And Obesity Management In The Arab States

Author(s): Dima Kreidieh, Leila Itani, Germine El Kassas, Dana El Masri, Simona Calugi, Riccardo Dalle Grave, Marwan El Ghoch

For article details, visit: http://www.eurekaselect.com/153397/article

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Testimonial by Dr. Kimberley Larisa Way!

Web

Dr. Kimberley Larisa Way

Faculty of Health Sciences, Lidcombe. Charles Perkins Centre,

Camperdown, University of Sydney NSW 2006, Australia 

Contributed Article: The Effect of Exercise on Vascular Function and Stiffness in Type 2 Diabetes: A Systematic Review and Meta-analysis

Testimonial by Dr. R. R.Rajalaxmia!

Dr. R- R-Rajalaxmia

Dr. R. R.Rajalaxmia

Department of CSE,

Kongu Engineering College, Perundurai, Erode,

TamilNadu, India

Contributed Article: A Hybrid Binary Cuckoo Search and Genetic Algorithm for Feature Selection in Type-2 Diabetes

Testimonial by Dr. D. S. Pushparani!

Dr Ds

Dr. D. S. Pushparani

Department of Biochemistry, SRM Dental College,

Ramapuram, Chennai-600089, India

Contributed Article: Role of Zinc and Lysosomal Enzymes in Type 2 Diabetes Mellitus with Periodontitis

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