Date of Award


Degree Type


Degree Name

Departmental Honors


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.


Faculty Mentor

Noreen B. Schvaneveldt

Departmental Honors Advisor

Janet B. Anderson