Study on the Inhibition of Diabetic Cataract by Food Components

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STUDY ON THE INHIBITION OF DIABETIC CATARACT BY FOOD COMPONENTSIn 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.