Role of antioxidant in oxidative stress and diabetes mellitus

Abstract

Diabetes mellitus is a group of metabolic disorder characterized by abnormally elevated levels of blood glucose due to complete or relative insufficiency of insulin secretion as well as disturbances in carbohydrate, fat and protein metabolism. Increasing evidence revealed that oxidative stress plays a main role in the pathogenesis of diabetes mellitus. Free radicals are formed excessively in diabetes by glucose oxidation and non-enzymatic protein glycation. Abnormally high levels of free radicals and the simultaneous decline of antioxidant defense mechanisms can lead to damage of cellular organelles and enzymes increased lipid peroxidation, and development of insulin resistance. These consequences of oxidative stress can promote the development of complications of diabetes mellitus. Antioxidants obtained from nature helps in neutralization of reactive oxygen species and significantly reduce the probability of progression of diabetic complications. A variety of nutritionally important vitamins, supplements and some constituents of natural food sources, including cappers, broccoli, tomatoes, berries, grapes, spinach, carrots, nuts, etc. naturally reduce the injury caused by oxidative stress in diabetes mellitus. The review describes the oxidative stress, antioxidants and their role in diabetes mellitus.