Preventive and Therapeutic Potentials of Anthocyanins in Diabetes and Associated Complications

Abstract

Diet is an essential factor affecting the development of and risk for diabetes mellitus. In search of preventative and therapeutic strategies, it is to be considering the potential role of certain foods and their bioactive compounds to prevent the pathogenesis associated with metabolic diseases. Human consumption of anthocyanins is among the highest of all flavonoids. Epidemiological studies have suggested that the consumption of anthocyanins lowers the risk of diabetes and diabetic complications. Anthocyanins are important natural bioactive pigments responsible for red to blue colour of fruits, leaves, seeds, stems and flowers, which are present in a variety of plant species particularly in berries and cherries. A large number of bioactive anthocyanins, such as cyanidin, malvidin, delphinidin, pelargonidin, peonidin, petunidin and their metabolites have shown multiple biological activities with apparent effects on glucose absorption, glucose uptake, insulin secretion and sensitivity, on the enzymes involved in glucose metabolism, gene expressions, inflammatory mediators, glucose transporters in progression of diabetes and associated complications, such as diabetic retinopathy, nephropathy, neuropathy and diabetic vascular diseases. The versatility of the anthocyanins provides a promising approach for diabetes management than synthetic drugs. Here we summarize effect of several anthocyanins on many in vitro, in vivo and clinical studies and also reveals the mechanisms which could prevent or reverse the underlying mechanisms of diabetic pathologies including promotion of antioxidant, anti-hyperlipidemic, anti-inflammatory and anti-apoptotic activities.

In-vivo, hypoglycemic, hypolipidemic and oxidative stress inhibitory activities of Myrtus communis L. fruits hydroalcoholic extract in normoglycemic and streptozotocin-induced diabetic rats

“…They may exert beneficial effects in diabetes by (i) enhancing insulin secretion and reducing apoptosis and promoting proliferation of pancreatic β-cells, (ii) improving hyperglycemia through regulation of glucose metabolism in hepatocytes, (iii) reducing insulin resistance, inflammation and oxidative stress in muscle and fat, and (iv) increasing glucose uptake in skeletal muscle and white adipose tissue). Flavonoids were shown to regulate carbohydrate digestion, insulin secretion, insulin signaling, and glucose uptake in insulin-sensitive tissues through various intracellular signaling his review highlights recent findings on the anti-diabetic effects of dietary flavonoids, including flavan-3-ols, flavanones, flavonols, anthocyanidins, flavones, and isoflavones, with particular emphasis on the studies that investigated the cellular and molecular mechanisms involved in the beneficial effects of the compounds pathways [25][26][27][28].…”

Identification of colored wheat genotypes with suitable quality and yield traits in response to low nitrogen input

“…The primary ecophysiological function of anthocyanin is to attract seed dispersal agents and to protect plant tissues against abiotic and biotic stressors such as high radiation or pathogens [7]. Dietary intake of anthocyanins has profound health-promoting effects [8,9], especially considering the plentiful evidence showing their contributions to human health as antioxidant, anti-inflammatory, antidiabetic, cardiovascular diseases, and anticancer agents, among other benefits [10]. Thus, food rich in natural anthocyanins is increasingly popular for a healthy diet.…”

Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes

“…Phenolic compounds from purple corn are known to have anti-inflammatory, anti-carcinogenic and anti-angiogenesis properties and have great potential as food colorants [ 1 , 4 , 5 ]. Natural anthocyanin antioxidants, due to strong antioxidant capacities, have been found to mitigate lifestyle diseases, such as diabetes, obesity, hyperglycemia, hypertension and cardiovascular diseases [ 6 , 7 ].…”