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The Willner Window Product Reference Catalog, Spring, 2015
since 1911
• Willner Chemists •
the nutritional supplement professionals
Planatary Herbals
Controlling Diabetes
Magnesium may slow progression to
type 2 diabetes
Pre-diabetes
Before developing diabetes, fasting blood
sugar levels begin to rise along with chroni-
cally elevated signs of inflammation. This
condition is called pre-diabetes and if left
unchecked can progress to type 2 diabetes.
In this study, doctors measured magnesium
in the diets of 2,582 people, aged 26 to 81,
about one in three of whom started the study
with mildly elevated fasting and after-meal
blood glucose levels, making them pre-dia-
betic. Over the next seven years, doctors
tracked blood sugar and insulin levels to
measure the chances of developing type 2
diabetes.
Overall, compared to those who got the
least, those who got the most magnesium
were less than half as likely to develop type 2
diabetes. Both the normal and impaired
blood sugar groups saw magnesium reduce
chances of progressing to type 2 diabetes,
with the greatest benefit going to those who
began the study with pre-diabetic blood
sugar levels.
Reference: Diabetes Care; 2014, Vol. 37, No.
2, 419-27
Metabolic syndrome
Lack of exercise and poor diet choices can
lead to metabolic syndrome, a combination
of factors that include high blood pressure
and sugar, elevated triglycerides, low levels of
HDL—the “good” cholesterol, and abdomi-
nal obesity. Over time, these factors raise the
chances of developing type 2 diabetes.
Doctors in this study wanted to test for a
link between magnesium in the diet and
chances of developing metabolic syndrome.
Researchers reviewed six studies involving
24,473 people, about one in four of whom
had metabolic syndrome.
Participants in the studies got between 117
and 423 mg of magnesium per day. Overall,
compared to those who consumed the least,
those who got the most magnesium were 31
percent less likely to develop metabolic syn-
drome. For every increase of 100 mg of mag-
nesium per day, chances for developing
metabolic syndrome declined by 17 percent.
Reference: Diabetes Care; 2014, Vol. 37, No.
2, 419-27
Anthocyanin Supplementation and
Diabetes
According to a new study from China, sup-
plementation with purified anthocyanins may
improve blood lipid levels and lower blood
sugar levels in type 2 diabetics.
A daily 320 milligram dose of antho-
cyanins, equivalent to about 100 g of fresh
blueberries and blackcurrants, was associated
with an 8% reduction in LDL cholesterol, a
23% reduction in triglycerides, and a 19%
increase in HDL cholesterol, according to
scientists from Guangdong Provincial Key
Laboratory of Food, Nutrition, and Health
and Sun Yat-sen University.
In addition, anthocyanin supplementation
for 24 weeks was associated with an 8.5%
reduction in fasting plasma glucose and a
13% reduction in insulin resistance estimated
using the homeostasis model (HOMA-IR).
Many of the phytonutrients used in supple-
ments such as Willner’s Antiox Phyto
Complex II are rich in anthocyanins. So this
research may indicate another potential ben-
efit of supplements of this type.
Here is an excerpt from the actual study
abstract:
Purified Anthocyanin
Supplementation Reduces
Dyslipidemia, Enhances Antioxidant
Capacity, and Prevents Insulin
Resistance in Diabetic Patients1,2,3
Dan Li4,5, Yuhua Zhang5, Yan Liu4,5, Ruifang
Sun4,5, and Min Xia4,5,*
Background:
Oxidative stress plays an
essential role in the pathogenesis of type 2
diabetes. Anthocyanin, a natural antioxidant,
has been reported to reduce oxidative stress
and to attenuate insulin resistance and dia-
betes in animal models; however, the transla-
tion of these observations to humans has not
been fully tested.
Objective:
This study was designed to
investigate the effects of purified antho-
cyanins on dyslipidemia, oxidative status, and
insulin sensitivity in patients with type 2 dia-
betes.
Methods:
A total of 58 diabetic patients
were given 160 mg of anthocyanins twice
daily or placebo (n = 29/group) for 24 wk in
a randomized, placebo-controlled, double-
blind trial. Participants and investigators were
masked to treatment allocation.
Results:
Anthocyanin supplementation sig-
nificantly decreased serum LDL cholesterol
(by 7.9%; P < 0.05), triglycerides (by 23.0%;
P < 0.01), apolipoprotein (apo) B-48 (by
16.5%; P < 0.05), and apo C-III (by 11.0%;
P < 0.01) and increased HDL cholesterol (by
19.4%; P < 0.05) compared with placebo
after the 24-wk intervention. In addition,
patients in the anthocyanin group showed
higher total radical-trapping antioxidant
parameter and ferric ion reducing antioxidant
power values than did patients in the place-
bo group (both P < 0.05). Serum
concentrations of 8-iso-prostaglandin F2¦ ,
13-hydroxyoctadecadienoic acid, and car-
bonylated proteins in patients in the antho-
cyanin group were significantly less than in
patients in the placebo group (23.4%, 25.8%;
P < 0.01 and 20%; P = 0.022, respectively).
Furthermore, supplementation with antho-
cyanin lowered fasting plasma glucose (by
8.5%; P < 0.05) and homeostasis model
assessment for insulin resistance index (by
13%; P < 0.05), and elevated serum
adiponectin (by 23.4%; P < 0.01) and ¦ -
hydroxybutyrate (by 42.4%; P = 0.01) con-
centrations compared with placebo supple-
mentation.
Conclusion:
These findings demonstrate
that anthocyanin supplementation exerts
beneficial metabolic effects in subjects with
type 2 diabetes by improving dyslipidemia,
enhancing antioxidant capacity, and prevent-
ing insulin resistance. This trial was registered
at
as NCT02317211.
*These statements have not been evaluated by the Food and DrugAdministration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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