Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications

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 Cit...

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Autores principales:	Calderón Guzmán D, Juárez Olguín H, Veloz Corona Q, Ortiz Herrera M, Osnaya Brizuela N, Barragán Mejía G
Formato:	article
Lenguaje:	EN
Publicado:	Dove Medical Press 2020
Materias:	beans saponins diabetes Specialties of internal medicine RC581-951
Acceso en línea:	https://doaj.org/article/9dac4fe7577b4cd89ea28f9b980b5a51
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spelling	oai:doaj.org-article:9dac4fe7577b4cd89ea28f9b980b5a512021-12-02T12:56:58ZConsumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications1178-7007https://doaj.org/article/9dac4fe7577b4cd89ea28f9b980b5a512020-10-01T00:00:00Zhttps://www.dovepress.com/consumption-of-cooked-common-beans-or-saponins-could-reduce-the-risk-o-peer-reviewed-article-DMSOhttps://doaj.org/toc/1178-7007David 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 juarezol@yahoo.comAbstract: 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, diabetesCalderón Guzmán DJuárez Olguín HVeloz Corona QOrtiz Herrera MOsnaya Brizuela NBarragán Mejía GDove Medical PressarticlebeanssaponinsdiabetesSpecialties of internal medicineRC581-951ENDiabetes, Metabolic Syndrome and Obesity: Targets and Therapy, Vol Volume 13, Pp 3481-3486 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	beans saponins diabetes Specialties of internal medicine RC581-951
spellingShingle	beans saponins diabetes Specialties of internal medicine RC581-951 Calderón Guzmán D Juárez Olguín H Veloz Corona Q Ortiz Herrera M Osnaya Brizuela N Barragán Mejía G Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
description	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 juarezol@yahoo.comAbstract: 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
format	article
author	Calderón Guzmán D Juárez Olguín H Veloz Corona Q Ortiz Herrera M Osnaya Brizuela N Barragán Mejía G
author_facet	Calderón Guzmán D Juárez Olguín H Veloz Corona Q Ortiz Herrera M Osnaya Brizuela N Barragán Mejía G
author_sort	Calderón Guzmán D
title	Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
title_short	Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
title_full	Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
title_fullStr	Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
title_full_unstemmed	Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications
title_sort	consumption of cooked common beans or saponins could reduce the risk of diabetic complications
publisher	Dove Medical Press
publishDate	2020
url	https://doaj.org/article/9dac4fe7577b4cd89ea28f9b980b5a51
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Consumption of Cooked Common Beans or Saponins Could Reduce the Risk of Diabetic Complications

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