摘要
多种天然食材中的多糖、多酚等活性成分可用于预防和治疗糖尿病,他们可通过保护胰岛细胞、改善胰岛素抵抗、提高糖耐量、促进葡萄糖利用、抑制α-葡萄糖苷酶活性以及降低氧化应激等发挥降血糖作用。这些物质还可改善机体脂代谢紊乱,其多途径、多靶点、天然、高效、不良反应少的特点,在辅助降血糖及并发症的预防和治疗方面有着巨大的潜力。
Active ingredients such as polysaccharides and polyphenols in a variety of natural food materials can be used to prevent and treat diabetes.They can play a role in lowering blood sugar by protecting pancreatic islet cells,improving insulin resistance,promoting glucose utilization,inhibitingα-glucosidase activity,and reducing oxidative stress response,etc.These substances can also improve the lipid metabolism disorders.Their multi-pathway,multi-target,natural,high-efficiency,and less side effects have great potential in assisting hypoglycemia and the prevention and treatment of complications.
作者
鲍少杰
乔东
尹茂源
宋奇
李春梅
BAO Shaojie;QIAO Dong;YIN Maoyuan;SONG Qi;LI Chunmei(College of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu,225127;Key Laboratory of Environmental Medicine and Engineering,Ministry of Education,School of Public Health,Southeast University,Nanjing,Jiangsu,210009;Department of Food Science and Chemical Engineering,Heze Vocational College,Heze,Shandong,274031,China)
出处
《美食研究》
北大核心
2021年第2期73-77,共5页
Journal of Researches on Dietetic Science and Culture
基金
国家自然科学基金项目(31800284)
中国博士后科学基金项目(2017M621836)。
关键词
糖尿病
天然食材
降血糖
抗氧化
diabetes
natural food ingredients
hypoglycemia
anti-oxidation
作者简介
鲍少杰,男,扬州大学旅游烹饪学院研究生,主要从事功能食品和功能因子机制研究,E-mail:bsj1272350085@163.com;通信作者:李春梅,女,扬州大学旅游烹饪学院副教授,博士,主要从事功能食品和功能因子机制研究,E-mail:licm@yzu.edu.cn。
