Red, purple, and blue pigments in fruits and vegetables, called anthocyanins, can reduce diabetes risk by affecting energy metabolism, gut microbiota, and inflammation.
A new research review study shows that the beneficial effect of anthocyanins on type 2 diabetes is increased if the anthocyanin is acylated, meaning that an acyl group is added to the sugar moieties of the anthocyanin.
A large amount of acylated anthocyanins can be found in:
– purple potatoes
-purple sweet potatoes
-radishes
– purple carrots
-Red cabbage
-bilberries and mulberries
Acylated anthocyanins are poorly absorbed during digestion, but have probiotic properties and reduce the risk of diabetes more effectively than non-acylated anthocyanins.
“Research has shown that, in addition to changing the physical and chemical properties, acylation affects the way anthocyanins are absorbed and metabolized,” says postdoctoral researcher Kang Chen of the Food Science Unit at the University of Turku in Finland.
Acylated anthocyanins are more effective antioxidants than non-acylated anthocyanins and can also improve the intestinal barrier, which allows for the absorption of essential nutrients. In addition, acylated anthocyanins maintain the homeostasis of the gut microflora (microbiome), suppress pro-inflammatory pathways and regulate glucose and lipid metabolisms.
“The genotype of each plant determines the type of anthocyanins it produces. In general, purple fruits and vegetables contain a lot of acylated anthocyanins. Also, purple potatoes, especially the Finnish variety called Synkea Sakari, are abundant in acylated anthocyanins,” says Chen.
Acylated anthocyanins travel through our body from the upper gastrointestinal tract to the colon, where they are metabolized by the gut microbiota.
Glucose transporters are involved in anthocyanin absorption, but different glucose transporters are responsible for the absorption of acylated and non-acylated anthocyanins. Acylated and non-acylated anthocyanins also have different effects on enzymes involved in metabolism.
“Recent research has shown that acylated and non-acylated anthocyanins can affect type 2 diabetes in different ways,” summarizes Chen.
Source: utu.fi
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