Assessment of Beans as Functional Food for Control of Oxidative Stress Borne Diseases

Savita Chaurasia and Saloni Gupta
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Saloni Gupta: Department of Biotechnology, IMS Engineering College, Ghaziabad, Dr. APJ Abdul Kalam Technical University, India

Current Trends in Biomedical Engineering & Biosciences, 2017, vol. 5, issue 1, 6-9

Abstract: Increased oxidative stress has been postulated in the diabetic state. Oxygen free radical activity can initiate peroxidation of lipids, which in turn stimulates glycation of protein, inactivation of enzymes and alterations in the structure and function of collagen, basement and other membranes and play a role in the long team complications of diabetes. Oxidative stress in diabetes coexists with a reduction in the antioxidant status, which can increase the deleterious effects of free radicals. It has also been known that alloxan induces its diabetogenic activity mainly by inducing oxygen free radicals and thereby damaging the pancreas. Supplementation with non-toxic antioxidants may have a chemoprotective role in the diabetes.

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Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:adp:jctbeb:v:5:y:2017:i:1:p:6-9

DOI: 10.19080/CTBEB.2017.05.555652

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