This article contains findings obtained from research on animals:
- The results from animal research studies should not be directly applied to humans and the results may not generalise to the human population.
- There may be significant differences between species in terms of physiology, physiology, and pharmacology, as well as differences in the way diseases and treatments are modelled in animals.
- Any conclusions drawn from animal research should be considered with caution and in the context of other types of research studies such as observational studies, clinical trials, and reviews of the literature.
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Cherries and blueberries, rich in phenolic compounds, can be effectively used in pharmaceutical products, smart foods, functional beverages, and nutraceuticals to prevent or treat diseases.
2022 Molecules Cherries and Blueberries-Based Beverages: Functional Foods with Antidiabetic and Immune Booster Properties Gonçalves AC, Nunes AR, Flores-Félix JD, Alves G, Silva LR
Review Article Anti-Diabetic Anti-Inflammatory Antioxidant
The research primarily studied the health-promoting potential of cherries and blueberries, given their high nutritional density and substantial phenolic compounds. The focus was on their ability to counteract oxidative stress markers and suppress pro-inflammatory responses, which are significant factors in chronic diseases such as diabetes. The researchers analyzed these fruits for their potential incorporation into various products such as pharmaceutical preparations, smart foods, functional beverages, and nutraceuticals.
In the discussion of the results, it was emphasized how cherries and blueberries exhibit significant biological potential. They were not only seen as effective in combatting oxidative stress and inflammation but also as potential immune boosters. The conclusions underscored the fruits' potential role as functional foods and their relevance to the burgeoning popularity of functional beverages, hinting at their promise for inclusion in a variety of health-related products.
A one-year, sardine-enriched diet in an elderly population with pre-diabetes exerts a greater protective effect against developing type 2 diabetes and cardiovascular events.
2021 Clinical Nutrition Type 2 diabetes preventive effects with a 12-months sardine-enriched diet in elderly population with prediabetes: An interventional, randomized and controlled trial Díaz-Rizzolo DA, Serra A, Colungo C, Sala-Vila A, Sisó-Almirall A, Gomis R
Randomised Controlled Trial Anti-Diabetic Cardiovascular Disease Sardine
Following the nutrition intervention, 29.6% of SG subjects had left the "very high" risk group (from 37.3% to 7.7%), while only 4.9% of CG subjects had managed to do so (from 27.3% to 22.4%), a finding which is significantly different.
Eating sardines twice a week for a year significantly reduces the risk of developing type 2 diabetes in prediabetic individuals aged 65 and above.
2021 Clinical Nutrition Type 2 diabetes preventive effects with a 12-months sardine-enriched diet in elderly population with prediabetes: An interventional, randomized and controlled trial Díaz-Rizzolo DA, Serra A, Colungo C, Sala-Vila A, Sisó-Almirall A, Gomis R
Randomised Controlled Trial Anti-Diabetic Cardiovascular Disease Sardine
In this study, 152 individuals with prediabetes and age 65 or older were chosen from three primary care centers in Barcelona. These subjects had a fasting glucose of 100-124 mg/dL. They were divided into two intervention groups: a control group (CG) and a sardine group (SG). While both groups were given the same nutritional diet to prevent type 2 diabetes for a year, the sardine group was instructed to include 200 grams of sardines in their diet every week. Data including fasting glucose levels, type of diet followed, and other demographic variables were collected before starting and after ending the diet.
After a year, the sardine group, when compared to the control group, showed significant reductions in the percentage of individuals classified as very high risk for developing type 2 diabetes. The sardine group also showed improved health parameters such as increased HDL-cholesterol and adiponectin levels, decreased triglyceride levels, and slightly reduced blood pressure. Additionally, the consumption of sardine nutrients - omega-3, EPA and DHA, vitamin D, fluorine, and taurine - was significantly higher in the sardine group. Further, changes in erythrocyte membrane fatty acids were detected only in the sardine group, which included a decrease in 5 omega-6 fatty acids and an increase in 3 omega-3 fatty acid types.
Green tea consumption notably reduces body weight, body mass index, and body fat, especially in long-term use, at lower dosages, and among overweight individuals with type-2 diabetes.
2020 Complementary Medicine Research Effect of Green Tea on Anthropometric Indices and Body Composition in Patients with Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis Asbaghi O, Fouladvand F, Gonzalez MJ, Aghamohammadi V, Choghakhori R, Abbasnezhad A
Systematic Review Anti-Diabetic Green Tea Obesity
In this systematic review and meta-analysis, a comprehensive search was undertaken on Scopus, ISI Web of Science, and PubMed, for articles related to the topic, up until June 2019. To synthesize the data, a meta-analysis was conducted using the random effects model, and an index was employed to assess the levels of inconsistency in the findings.
The assessment of this research involved evaluating eleven eligible articles. Analysis showed that green tea significantly lowered body weight, body mass index, and body fat. Notably, the advantageous effects of green tea were most observable in long-term interventions beyond eight weeks, at doses of green tea equal to or less than 800 mg per day, and among overweight patients. The study underscores the positive role of green tea consumption in improving body composition indicators among type-2 diabetes patients, given these specific conditions.
Bioactive compounds found in avocado waste products exhibit various biological properties, with potential applications in the food and pharmaceutical industries.
2020 Food Reviews International Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits Jimenez P, Garcia P, Quitral V, Vasquez K, Parra-Ruiz C, Reyes-Farias M, et al.
Review Article Anti-Diabetic Anti-Hypertensive Anti-Inflammatory
In this study, we delved into the archived scientific research concerning bioactive compounds and their sources, particularly focusing on avocado waste products such as leaves, peels, and seeds. We identified the primary compounds found in these parts to include carotenoids, tocopherols, phytosterols and a group of natural organic structures known as polyphenols.
In the results discussion, we found that the compounds discovered in avocado waste products have credible biological activities that have distinct health implications. The wastes extracts demonstrated antimicrobial properties, along with anti-inflammatory characteristics. Additionally, they showed potential anticancer, antidiabetic and antihypertensive capabilities. These findings infer that the bioactive compounds from avocado wastes may be successfully used in the food and pharmaceutical industries.
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