Study on the Inhibition of Diabetic Cataract by Food Components

• Project/Area Number: 10680151
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: 食生活
• Research Institution: Japan Women's University
• Principal Investigator: NGWYEN Van chuyen Japan Women's University, Faculty of Home Economics professor, 家政学部, 教授 (80175322)
• Project Period (FY): 1998 – 1999
• Project Status: Completed (Fiscal Year 1999)
• Budget Amount: ¥2,900,000 (Direct Cost: ¥2,900,000); Fiscal Year 1999: ¥700,000 (Direct Cost: ¥700,000); Fiscal Year 1998: ¥2,200,000 (Direct Cost: ¥2,200,000)
• Keywords: Diabetes / Cataract / Catechin / Tocopherol / Maillard / Proanthocyanidin / アミノ・カルボニル反応

Research Abstract

STUDY ON THE INHIBITION OF DIABETIC CATARACT BY FOOD COMPONENTS
In Diabetes Mellitus, two important reactions, namely, glycation (Maillard reaction) and lipid peroxidation occur. These two reactions lead to the complication of diabetic patients in the vascular system and the cataract. In this study, antioxidants such as proanthocyanidin, tocopherol and catechin were used.
These antioxidant were administered to STZ diabetic rats (Wistar, male) for 3 months, then blood glucose, glycohemoglobin, lipid peroxidation, components of lens such as glucose, fructose, sorbitol, lipid peroxidation were measured. The results showed that proanthocyanidin (0.1%-0.5% in the diet), tocopherol (100ppm), catechin (0.1%) are effective in the inhibition of diabetic complication, especially, cataract.