The red, purple and blue pigments in fruits, vegetables and tubers called anthocyanins can reduce the risk of diabetes by affecting energy metabolism, gut microbiota, and inflammation. A new review article comparing the research results in the topic shows that the beneficial effect of anthocyanins on type 2 diabetes is increased if the anthocyanin is acylated, meaning that an acyl group is added to the sugar moieties of anthocyanin.
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Source: Phys.org