Re: A cherry a day can keep diabetes away

From: Skinny (no_at_no.com)
Date: 12/22/04 

Date: Wed, 22 Dec 2004 05:06:42 GMT

Is it keeping diabetes away, or bringing in on faster by wearing out the
beta cells faster? "Flogging a failing pancreas?"

Of course the same could be said about many prescription medicines for T2's,
which also stimulate the pancreas to produce more insulin.

Skinny
--------------

On 21 Dec 2004 07:34:33 -0800, gospeedskate@hotmail.com wrote:

> A cherry a day can keep diabetes away:
>
> http://news.newkerala.com/health-news-india/?action=fullnews&id=49198
>
> [Health India]: Washington, Dec 21: In a new study, researchers at
> Michigan State University have identified a group of naturally
> occurring chemicals abundant in cherries that could help lower blood
> sugar levels in people with diabetes.
>
> Laboratory studies using animal pancreatic cells indicate that the
> chemicals, called anthocyanins, increased insulin production by 50
> percent. Anthocyanins are a class of plant pigments responsible for the
> color of many fruits, including cherries. They also are potent
> antioxidants, highly active chemicals that have been increasingly
> associated with a variety of health benefits, including protection
> against heart disease and cancer.
>
> "It is possible that consumption of cherries and other fruits
> containing these compounds [anthocyanins] could have a significant
> impact on insulin levels in humans," study leader Muralee Nair said.
>
> Until human studies are done on cherry anthocyanins, those with
> diabetes should continue following their doctor's treatment
> recommendations, including any medicine prescribed, and monitor their
> insulin carefully, the researchers said.
>
> The team tested several types of anthocyanins extracted from these
> cherries against mouse pancreatic-beta cells, which normally produce
> insulin, in the presence of high concentrations of glucose.Insulin is
> the protein produced by the pancreas that helps regulate blood sugar
> (glucose) levels.
>
> Compared to cells that were not exposed to anthocyanins, exposed cells
> were associated with a 50 percent increase in insulin levels although
> the mechanism of action by which these anthocyanins boost insulin
> production is not known. (ANI)

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