引用本文:张宗颖,兰凤英,陈新宇,杨立亭.食物营养素降血糖功效和机制研究进展[J].粮油食品科技,2019,27(4):36-39.
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食物营养素降血糖功效和机制研究进展
张宗颖, 兰凤英, 陈新宇, 杨立亭
河北北方学院,河北,张家口 075000
摘要:
目前常见降血糖功效的食品营养素主要分为水溶性膳食纤维、多糖、黄酮类、皂苷、微量元素5类。相关营养素降血糖功效研究大多采用动物试验。基于此,本文对不同种类、不同来源及不同剂量的营养素对糖尿病小鼠和大鼠的降血糖效果与降血糖机理进行了系统分析与综述,以期为糖尿病患者日常饮食选择提供科学合理的建议,并为适合糖尿病患者食用的保健食品研发提供参考。
关键词:  营养素  降血糖  功效和机制  研究进展
DOI:
分类号:
基金项目:
Research progress in efficacy and mechanism of decreasing blood glucose by food nutrients
Abstract:
At present, the common food nutrients with hypoglycemic effect were divided into five categories: water-soluble dietary fiber, polysaccharides, flavonoids, saponins, trace elements. Animal experiments are mostly used to study the hypoglycemic effect of related nutrients. The hypoglycemic efficacy and its mechanism of the nutrients with different variety, different sources and different doses on diabetic mice and rats were systematically analyzed and summarized, in order to provide scientific and reasonable suggestions about the daily dietary choice for diabetic patients, and to offer reference for the research and development of health food suitable for diabetic patients.
Key words:  nutrient  hypoglycemic  efficacy and mechanism  research progress