Anthocyanins, the red, purple, and blue pigments found in fruits, vegetables, and tubers, have been found to have a positive impact on energy metabolism, gut microbiota, and inflammation, which can help reduce the risk of type 2 diabetes. Recent research has shown that the beneficial effect of anthocyanins on diabetes is amplified when they are acylated, meaning that an acyl group is attached to the sugar moieties of the anthocyanin.
Acylated anthocyanins can be found in purple potatoes, purple sweet potatoes, radishes, purple carrots, and red cabbages, and are more effective at reducing the risk of diabetes than nonacylated anthocyanins. Although they are poorly absorbed in digestion, they have probiotic properties and can improve the intestinal barrier, which enables the absorption of necessary nutrients.
Moreover, acylated anthocyanins maintain gut microbiota homeostasis, suppress pro-inflammatory pathways, and modulate glucose and lipid metabolisms. They are more effective antioxidants than nonacylated anthocyanins, and they can also impact the enzymes involved in metabolism.
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Glucose transporters are involved in anthocyanin absorption, but different glucose transporters are responsible for the absorption of acylated and nonacylated anthocyanins. The latest research has shown that acylated and nonacylated anthocyanins can impact type 2 diabetes in different ways.
Therefore, it is recommended to consume fruits and vegetables rich in anthocyanins, especially those that contain acylated anthocyanins, as part of a healthy diet to help reduce the risk of type 2 diabetes. Eating purple potatoes, purple sweet potatoes, radishes, purple carrots, and red cabbage regularly may provide the body with the necessary anthocyanins to prevent or manage diabetes.
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