Effect of Lycopene from Cooked Tomatoes on Serum Antioxidant Enzymes, Lipid Peroxidation Rate, Lipid Profile and Glycated Hemoglobin in Type II Diabetes
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Authors
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Department of Biochemistry, People's College of Medical Sciences and Research Centre, Bhanpur, Bhopal - 462 010 (M.P.) ,IN
C. Subhash -
Department of Biochemistry, People's College of Medical Sciences and Research Centre, Bhanpur, Bhopal - 462 010 (M.P.) ,INK. Bose
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Department of Biochemistry, Gandhi Medical College, Bhopal, (M.P) ,INB. K. Agrawal
Abstract
Diabetes is a major worldwide health problem predisposing to markedly increased cardiovascular mortality and serious morbidity. Due to increasing obesity and altered dietary habits in both western and developing countries, the prevalence of type II diabetes is growing at an exponential rate. In 2004, according to the World Health Organization more than 150 million people worldwide suffer from diabetes. The WHO has predicted that the major burden will occur in developing countries. The countries with the largest number of diabetic people will be, India, China and United States in the year 2025.Downloads
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Published
2006-04-01
How to Cite
Subhash, C., Bose, K., & Agrawal, B. K. (2006). Effect of Lycopene from Cooked Tomatoes on Serum Antioxidant Enzymes, Lipid Peroxidation Rate, Lipid Profile and Glycated Hemoglobin in Type II Diabetes. The Indian Journal of Nutrition and Dietetics, 43(4), 153–160. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6351
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