Antioxidants, the compounds in foods that can prevent cell damage, might increase the risk of Type 2 diabetes, researchers in Australia said. A study using mice indicated that the antioxidants remove a mechanism that can help the body use insulin. "Our work suggests that antioxidants may contribute to early development of insulin resistance, a key pathological hallmark of Type 2 diabetes," the lead researcher said, adding further studies in humans are necessary.

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