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Antioxidants Help Combat Oxidative Stress and Inflammation Associated with Diabetes
Published December 19th, 2007
Free radicals, also known as reactive oxygen species (ROS), are a normal consequence of cell respiration and other biological processes. Our bodies make antioxidants to neutralize ROS, and we consume other antioxidants through the diet that help neutralize free radicals and limit their damage to cell walls and DNA. Organic production increases antioxidant levels by, on average, about 30%, as shown in the Center’s State of Science Review http://www.magnet
mail1.net/ls.cfm?r=102153855&sid=3206541&m=407230&u=ORGANIC&s=
http://www.organic-center.org/science.antiox.php?action=view&report_id=3 on antioxidants. ROS damage to cells, chronic inflammation, and heart disease are among the common and costly complications of diabetes. A team of scientists in Korea have found that proanthocyanidins, antioxidants in several fruits and vegetables, substantially reduce the damage caused by ROS and inflammation in diabetic rats.
Source: Y.A. Lee et al., “Ameliorative Effects of Proanthocyanidin on Oxidative Stress and Inflammation in Streptozotocin-Induced Diabetic Rats,” Journal of Food and Agricultural Chemistry, Vol 55, November 14, 2007
