Oxidative stress is a culprit in the development of many chronic diseases and may be one reason why those with diabetes are more vulnerable to developing cancer. A healthy diet rich in antioxidants has long been known to prevent cellular damage from oxidation and radiation and now a new study sheds some more light on its protective effects on health. According to a recent study, subjects who consumed 300 g of vegetables and 25 ml of plant oil for 8 weeks raised their serum antioxidants levels and reduced their levels of HgBA1C, a marker which indicates damage to DNA strands. Those who followed a healthy diet but did not consume the 300 g of vegetables reduced their glycated hemoglobin but did not get the important benefits of improved antioxidant status. Click to read more: http://www.foodconsumer.org/newsite/2/Diabetes/vegetables_pufa_diabetes_mellitus_1119120735.html

Comments are closed.