Date of Award
Nutrition, Dietetics, and Food Sciences
Few reviews have been written related to the benefits of supplementing vitamin C and E in diabetic individuals. Excessive protein glycosylation is seen in persons with diabetes, and vitamin E and C have been shown to be beneficial in decreasing the glycosylation of proteins. In addition, vitamins E and Care potent antioxidants and actively reduce oxidation, triglycerides, and free fatty acid levels in diabetics. Diabetics may benefit from supplementing vitamins E and C.
Gibbons, Jessica Rupp, "The Beneficial Effects of Supplemental Vitamins C and E in Diabetic Subjects" (1998). Undergraduate Honors Capstone Projects. 898.
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Noreen B. Schvaneveldt
Departmental Honors Advisor
Janet B. Anderson