International Journal of Advanced Research and Development

ISSN: 2455-4030

Vol. 5, Issue 4 (2020)

Hydroxycinnamic acid derivatives as antioxidant food and its implications on management and prevention of Diabetes mellitus

Author(s): Andréia Passos Pequeno, Tânia Maria Sarmento da Silva, Valdemiro Amaro da Silva Júnior
Abstract: Antioxidant rich foods have been widely used as defenders of the body against excessive oxidative damage and preventing different chronic diseases among them, the Diabetes. In the food industry, the synthetic antioxidants have been widely used to control lipid oxidation and the development of unpleasant flavors. However, the toxic and carcinogenic effects derived from the consumption of some synthetic antioxidants has led many researchers to investigate the use of natural antioxidants made from edible plants. Plant polyphenols are beneficial to human health, exerting various biological effects. Hydroxycinnamic acids are the main category of phenolic acids that can bring important benefits to human health. They are widely distributed in plants and most of their pharmacological properties are a result of their antioxidant action. Moreover, recent studies suggest that derivatives of hydroxycinnamic acid, have antidiabetic properties through several mechanism and without causing side effects. They could represent a new class of antidiabetic agents for the future. This review will address the role of oxidative stress in the pathogenesis of diabetes as well as discuss current knowledge of the biological effects of hydroxycinnamic acid derivatives on the control and prevention of diabetes
Pages: 06-11  |  93 Views  28 Downloads
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