摘要
糖尿病是当今威胁人类生命健康的主要慢性疾病之一。市面上常见的降血糖药物往往有不同程度的副作用,寻找天然、低毒副作用的降血糖食品显得尤为重要。该文重点介绍常见的降血糖食品原料(包括桑叶、白芸豆、葛根、苦瓜和苦荞等)及主要降血糖功能性成分物质,并综述了近几年来对这些功能性成分降血糖机理的研究进展,总结了降血糖食品原料在发酵食品及低血糖指数(GI)食品开发中的应用情况,以期为我国降血糖食品的开发提供理论基础。
Diabetes is one of the major chronic diseases that threaten human life and health.Due to the different levels of side effects of common hypoglycemic drugs on the market,it is particularly important to explore natural hypoglycemic foods with low toxic and side effects.In the paper,the common hypoglycemic food raw materials(including mulberry leaves,white kidney beans,kudzu root,bitter gourd,tartary buckwheat and so on)and the main hypoglycemic functional components were introduced.Further more,the research progress of hypoglycemic mechanism of these functional components was analyzed.At last,the application of hypoglycemic food raw materials in fermented foods and low glycemic index(GI)foods was summarized,to provide theoretical basis for the development of hypoglycemic foods in China.
作者
朱运平
任斐
ZHU Yunping;REN Fei(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《中国酿造》
CAS
北大核心
2022年第9期1-7,共7页
China Brewing
基金
国家自然科学基金面上项目(31771960)。
关键词
糖尿病
降血糖食品原料
发酵食品
低血糖指数食品
药食同源
diabetes mellitus
hypoglycemic food raw materials
fermented foods
low glycemic index food
medicine food homology
