Anthocyanins, which are red, purple and blue pigments found in fruits, vegetables and tubers, may reduce diabetes risk by affecting energy metabolism, gut microbiota and inflammation, according to analysis published in January 2023 in the
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Kang Chen and his colleagues from the University of Turku (Finland) conducted a systematic review of studies on the protective effects of anthocyanins against diabetes.
The beneficial effect was greater with the so-called acylated type of anthocyanin (which is a chemical characteristic).
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Foods rich in acylated anthocyanins include purple potatoes, purple sweet potatoes, purple radishes, purple carrots, and red cabbage.
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Those that mainly contain unacylated anthocyanins include blueberries and blackberries.
Acylated anthocyanins are poorly absorbed during digestion, but they have probiotic properties and reduce the risk of diabetes more effectively than non-acylated anthocyanins. (What are probiotics and prebiotics? What foods are they in?)
Acylated anthocyanins are more effective antioxidants than non-acylated ones, and they can also improve the intestinal barrier that allows nutrient absorption. In addition, acylated anthocyanins maintain gut microbiota homeostasis, suppress pro-inflammatory pathways, and modulate glucose and lipid metabolisms. (How to adopt an anti-inflammatory diet to prevent chronic diseases)
Anthocyanins are metabolized by the intestinal microbiota. Glucose transporters are involved in the absorption of anthocyanins, but different glucose transporters are responsible for the absorption of acylated and non-acylated anthocyanins. Acylated and unacylated anthocyanins also have different impacts on enzymes involved in metabolism.
« Latest research has shown that acylated and non-acylated anthocyanins may have a different impact on type 2 diabetes
sums up Chen.
For more information, see the links below.
Psychomedia with sources: University of Turku, Journal of Agricultural and Food Chemistry.
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