Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications.
David Calderón GuzmánHugo Juárez OlguínQuetzalli Veloz CoronaMaribel Ortiz HerreraNorma Osnaya BrizuelaGerardo Barragan MejiaPublished in: Diabetes, metabolic syndrome and obesity : targets and therapy (2020)
Several risks for diseases, such as atherosclerosis, renal diseases, and diabetes, have inextricably been linked with obesity. Nowadays, this health-risk-laden disease is being managed with assorted types of drugs, some of which guarantee modest benefits. The chronic inflammatory effect of obesity has a negative effect in insulin signaling, a situation attributable to insulin resistance that culminates in high blood sugar inputs seen in diseases such as type 2 diabetes and metabolic syndrome. Food such as beans with different bioactive compounds could reduce the risk of diabetic complications. Demand for bean products is growing because of its robust contents of several health-promoting components, eg, saponins. Saponins are characterized by containing lower glucose and cholesterol levels and have been doted with antioxidant activities, as well as anti-inflammatory and anti-diabetic effects. In this writing, the attributes of saponins in providing substantial health and nutritional benefits in humans, as well as in improving and ameliorating diabetic complications, were reviewed.
Keyphrases
- type diabetes
- insulin resistance
- metabolic syndrome
- glycemic control
- health risk
- anti inflammatory
- cardiovascular disease
- healthcare
- public health
- high fat diet induced
- high fat diet
- risk factors
- human health
- oxidative stress
- mental health
- polycystic ovary syndrome
- blood glucose
- wound healing
- drinking water
- health information
- weight loss
- adipose tissue
- climate change
- weight gain
- physical activity
- health promotion