Study on the Inhibition of Diabetic Cataract by Food Components

食物成分对糖尿病性白内障抑制作用的研究在糖尿病中，发生两种重要的反应，即糖基化（美拉德反应）和脂质过氧化。这两种反应导致糖尿病患者的血管系统并发症和白内障。本研究应用抗氧化剂原花青素、生育酚和儿茶素对STZ糖尿病大鼠（Wistar，雄性）进行3个月的治疗，观察其血糖、糖化血红蛋白、脂质过氧化反应、透镜成分葡萄糖、果糖、山梨醇、脂质过氧化反应的变化。结果表明，原花青素（0.1%~ 0.5%）、生育酚（100 ppm）、儿茶素（0.1%）对糖尿病并发症，尤其是白内障的发生有明显的抑制作用。

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.