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Dietary Anthocyanins and Insulin Resistance: When Food Becomes a Medicine

G.B. Pant Institute of Himalayan Environment and Development, Kosi Katarmal, Almora, Uttarakhand 263643, India
Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran P.O. Box 19395-5487, Iran
Pharmacognosy Research Laboratories & Herbal Analysis Services UK, University of Greenwich, Central Avenue, Charham-Maritime, Kent ME4 4TB, UK
Author to whom correspondence should be addressed.
Nutrients 2017, 9(10), 1111;
Received: 4 September 2017 / Revised: 24 September 2017 / Accepted: 10 October 2017 / Published: 12 October 2017
(This article belongs to the Special Issue Nutrients, Bioactives and Insulin Resistance)
Insulin resistance is an abnormal physiological state that occurs when insulin from pancreatic β-cells is unable to trigger a signal transduction pathway in target organs such as the liver, muscles and adipose tissues. The loss of insulin sensitivity is generally associated with persistent hyperglycemia (diabetes), hyperinsulinemia, fatty acids and/or lipid dysregulation which are often prevalent under obesity conditions. Hence, insulin sensitizers are one class of drugs currently employed to treat diabetes and associated metabolic disorders. A number of natural products that act through multiple mechanisms have also been identified to enhance insulin sensitivity in target organs. One group of such compounds that gained interest in recent years are the dietary anthocyanins. Data from their in vitro, in vivo and clinical studies are scrutinized in this communication to show their potential health benefit through ameliorating insulin resistance. Specific mechanism of action ranging from targeting specific signal transduction receptors/enzymes to the general antioxidant and anti-inflammatory mechanisms of insulin resistance are presented. View Full-Text
Keywords: dietary anthocyanins; insulin resistance; diabetes; obesity dietary anthocyanins; insulin resistance; diabetes; obesity
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MDPI and ACS Style

Belwal, T.; Nabavi, S.F.; Nabavi, S.M.; Habtemariam, S. Dietary Anthocyanins and Insulin Resistance: When Food Becomes a Medicine. Nutrients 2017, 9, 1111.

AMA Style

Belwal T, Nabavi SF, Nabavi SM, Habtemariam S. Dietary Anthocyanins and Insulin Resistance: When Food Becomes a Medicine. Nutrients. 2017; 9(10):1111.

Chicago/Turabian Style

Belwal, Tarun, Seyed Fazel Nabavi, Seyed Mohammad Nabavi, and Solomon Habtemariam. 2017. "Dietary Anthocyanins and Insulin Resistance: When Food Becomes a Medicine" Nutrients 9, no. 10: 1111.

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