Vitamin E may decrease the risk of developing some of the most common complications of diabetes, according to a study done at Joslin Diabetes Center, Brigham and Women’s Hospital in Boston, and Kyushu University in Japan.
The researchers found that when Vitamin E was given to rats with diabetes it suppressed a biochemical reaction that has long been suspected of contributing to blood vessel damage, which is the underlying cause of many diabetes complications, including stroke, blindness, and kidney damage.
George King, MD, chief of the Section on Vascular Cell Biology at Joslin, explained the findings in a recent press release. “Our study shows that when we inject Vitamin E into rats who have a form of diabetes that closely mimics human diabetes, the biochemical reaction that may be triggered by elevated blood glucose levels is stopped. Earlier studies have shown that both high blood sugar levels and diabetes increase the body’s process of blood vessel damage.”
In 90 percent of the rats injected with the most active form of Vitamin E the DAG levels were lowered and an increase of PKC activity was prevented.
Vitamin E is most commonly found in foods such as milk, wheat germ, and apples.