Increased oxidative stress levels have been shown to lead to diabetic problems. This study evaluated the potential of antioxidants to combat oxidative stress by scavenging free radicals (antioxidant capacity) in women with gestational diabetes (40 study participants) and healthy pregnant women (40 participants). Among others, dietary intake was measured using food questionnaires. The results showed that pregnant women with gestational diabetes had a significantly lower antioxidant capacity than healthy women. Additionally, intakes of vitamin E, selenium, and zinc were significantly lower in women with gestational diabetes than in healthy pregnant women. More details can be found in the study.


Parast and Paknahad


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