POTENTIAL ROLE OF PURPLE CORN ANTHOCYININS IN PREVENTING DIABETES

Food choices vary and vary throughout the increasing lifespan of modern society. It is especially among the foods with high bioactive products and the most preferred foods. Purple corn (Zea mays L.) is a special type of corn rich in high amounts of anthocyanins and other phytochemicals. It is widely grown industrially and integratedly in South American countries such as Peru, Bolivia and Ecuador, and is among the foods preferred by individuals because it is a practical food to use. The incidence of diabetes has increased all over the world and has become an important health problem that needs to be both treated and prevented. It is estimated that the number of people with diabetes in the world will increase from 415 million in 2015 to 642 million in 2040. According to TUIK systems, it is stated that approximately 7.2 million adults in Turkey have diabetes and this number constitutes 13.7% of their diet. This situation creates a great burden in terms of health expenditures around the world. The main problem of diabetics is hyperglycemia. Long-term hyperglycemia causes chronicity over time. This comprehensive care is at the forefront of various uses and treatment. Recently, detailed characteristics of anthocyanins' various biological functions such as antioxidant, anti-inflammatory, antimutagenic and anticancer, as well as their antidiabetic effects have been performed. Anthocyanins found in ripe purple corn improve insulin resistance and may be resistant to diabetes by the amount of effects such as enzyme inactivation (α-glucosidase), decrease in blood glucose levels and decrease in HbA1C levels. Examining some of the impact section on the potential of more corn to prevent diabetes in this combination suitable for all this malleable way.