Palm oil: its antioxidant potential in diabetes mellitus

Abstract The increasing association between dietary fats and prevention or amelioration of a wide range of pathological conditions has led to growing interest in the antioxidant properties of palm oil especially in diabetes. During diabetes, increased generation of free radicals, especially reactive oxygen species, is caused by persistent hyperglycemia. These reactive oxygen species are mostly produced from biological processes such as glucose autooxidation, lipoxidation, and protein glycosylation, which in turns weakens the capacities of the antioxidant defense system in the body. Palm oil is composed of rich blend of antioxidants, and is considered beneficial to diabetic patients because its constituent antioxidants are thought to protect the body from cellular damage due to oxidative stress. Although red palm oil has been extensively researched for its nutritional health benefits, including antioxidant activities, cholesterol-lowering ability, protection against atherosclerosis, and anticancer effects, there are limited data on this oil as it relates to diabetes. This review therefore focuses on the ameliorating potential of palm oil in diabetes mellitus.