Diabetes, Metabolic Syndrome and Obesity (Oct 2020)
Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
Abstract
David Calderón Guzmán,1 Hugo Juárez Olguín,2,3 Quetzalli Veloz Corona,2 Maribel Ortiz Herrera,4 Norma Osnaya Brizuela,1 Gerardo Barragán Mejía4 1Laboratory of Neurosciences, Instituto Nacional de Pediatría (INP), Mexico City, Mexico; 2Laboratory of Pharmacology, INP, Mexico City, Mexico; 3Department of Pharmacology, Faculty of Medicine, Universidad Nacional Autónoma de México, Mexico City, Mexico; 4Laboratory of Experimental Bacteriology, INP, Mexico City, MexicoCorrespondence: Hugo Juárez OlguínLaboratorio de Farmacología, Instituto Nacional de Pediatría, Avenida Imán N° 1, 3rd Piso Colonia Cuicuilco CP, Mexico City 04530 MexicoTel/Fax +52 55 56161489Email [email protected]: Several risks for diseases, such as atherosclerosis, renal diseases, and diabetes, have inextricably been linked with obesity. Nowadays, this health-risk-laden disease is being managed with assorted types of drugs, some of which guarantee modest benefits. The chronic inflammatory effect of obesity has a negative effect in insulin signaling, a situation attributable to insulin resistance that culminates in high blood sugar inputs seen in diseases such as type 2 diabetes and metabolic syndrome. Food such as beans with different bioactive compounds could reduce the risk of diabetic complications. Demand for bean products is growing because of its robust contents of several health-promoting components, eg, saponins. Saponins are characterized by containing lower glucose and cholesterol levels and have been doted with antioxidant activities, as well as anti-inflammatory and anti-diabetic effects. In this writing, the attributes of saponins in providing substantial health and nutritional benefits in humans, as well as in improving and ameliorating diabetic complications, were reviewed.Keywords: beans, saponins, diabetes
