Skip navigation.

The role of dietary antioxidant capacity on the risk of type 2 diabetes commented by Marvin Edeas


As commented by Dr Marvin Edeas, Inserm U1016, Institut Cochin, Université Paris Descartes, Paris, chairman of the International Society of Antioxidants: "the oxidative stress and the role of antioxidants in different pathologies is very complex".  Dr Marvin Edeas previously alerted about the negative role of antioxidants in cancer proliferation (see here) and now discussed about the positive role of antioxidants in the prevention of type 2 diabetes after the publication of the study lead by Dr. Guy Fagherazzi, from Unité Inserm 1018 « Centre de Recherche en Epidémiologie et Santé des populations » Equipe “Générations et Santé”, Villejuif, France: "Dietary antioxidant capacity and risk of type 2 diabetes in the large prospective E3N-EPIC cohort", published in Diabetologia, 2017.


As demonstrated by Dr Fagherazzi: "Recent evidence suggests that oxidative stress may contribute to the pathogenesis of type 2 diabetes. The diet, and especially fruit and vegetables, contains a variety of compounds with antioxidant activity, which may have cumulative/synergistic antioxidant effects. The total antioxidant capacity, an index derived from dietary intake, is a single estimate of antioxidant capacity from all dietary antioxidants. The main aim of this study was to investigate the relationship between total antioxidant capacity and risk of type 2 diabetes. [...] Our findings suggest that the total antioxidant capacity may play an important role in reducing the risk of type 2 diabetes in middle-aged women. More studies are warranted to better understand the biological mechanisms underlying this inverse association."


Source: Mancini, F.R., Affret, A., Dow, C. et al. Diabetologia (2017).