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CHICAGO, April 20 (Xinhua) – Researchers at the University of Illinois (UI) have developed new hybrids of purple corn containing different combinations of phytochemicals that can fight obesity, Inflammation and diabetes, according to a study in mice published on the UI website on Monday.
From a variety of corn called Apache Red, researchers have created 20 genetic varieties of purple corn, each with a unique combination of anthocyanins, the natural and nutritious pigments that give the pericarp its vibrant color.
Anthocyanins are a clbad of phenols and studies have badociated the consumption of anthocyanin-rich foods with a reduced risk of cardiovascular disease, type 2 diabetes and certain types of cancer.
Using pressurized water, the researchers extracted the anthocyanins from the pericarp from the corn kernels, creating anthocyanin-rich water extracts, which were then lyophilized.
To examine the impact of anthocyanins on the inflammation induced by obesity, researchers have badociated fat cells called mouse adipocytes with large immune cells called macrophages.
The murine cell models of the study simulated those of obese individuals with high concentrations of lipids and inflammation in their cells, or healthy individuals regularly consuming plants containing phenolic compounds.
They observed that the phenolic compounds contained in the extracts modified the development of cells and reduced the fat content of adipocytes from 8% to 56%, depending on the different phenols used.
To investigate the impact of these compounds on insulin resistance, metabolic dysfunction badociated with diabetes, the researchers used a cell signaling protein to induce insulin resistance in fat cells of the mouse, then treated the cells with the anthocyanin compounds and monitored their glucose uptake.
They discovered that a key marker of insulin resistance had decreased by 29%, rising to 64%, and that glucose uptake by cells had decreased by 30%, to 139%. %, depending on the chemical composition of the anthocyanins used.
"We have observed very significant changes in molecules that reduce oxidative stress and inflammation of insulin-resistant adipocytes," said Diego Luna-Vital, co-author of the study, postdoctoral researcher at the IU. "We have also found significant changes in pro-inflammatory molecules in immune cells."
The study suggested that different levels and chemical compositions of these phenolic compounds could prevent obesity or improve the insulin profile of obese people, Luna-Vital said.
The smaller phenols, such as quercetin, luteolin and rutin, found in many plant-based foods, have played a key role in reducing obesity, inflammation and inflammation. some markers of type 2 diabetes, said Elvira Gonzalez de Mejia, professor of food science. "While others, such as vanillic and protocatechic acid, decreased the potential for conversion of pre-adipocytes to adipocytes."
"It's very important to note that it's not just one or two compounds, but the combinations of phenolic compounds that work together that are responsible for the beneficial effects," she added.
The study was published in the journal Food Chemistry.
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