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青稞:一种潜在的辅助降血糖食品资源(网络首发、推荐阅读)
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Highland Barley: A Potential Auxiliary Hypoglycemic Food Resource(Online First, Recommended Article)
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    摘要:

    近年来,糖尿病对人类健康的威胁日趋严重,对糖尿病的治疗和康复引起了公众极大的关注,饮食控制作为管理血糖的一项重要手段,因其几乎无副作用而备受青睐。青稞营养成分丰富,包括多酚、β-葡聚糖等生物活性成分,体内外实验结果充分证明了其具有多种健康益处,尤其在降低血糖上升水平方面表现出极高的效率。虽然对青稞的降糖机制的研究逐年增加,但主要集中在单一成分对血糖的影响,尚缺少系统阐释青稞整体参与血糖管理途径的评论。因此梳理了近三年为主的研究文献,从营养组成和活性成分(多酚、β-葡聚糖等)两个角度总结了青稞的降糖作用,并对青稞降糖食品的加工利用情况进行了系统阐述,以期为进一步深入挖掘青稞降糖机理和开发青稞功能食品提供一些理论参考。

    Abstract:

    In recent years, the threat of diabetes to human health is getting worse and worse, and the treatment and rehabilitation of diabetes have drawn great public attention. As an important vehicle of managing blood sugar, diet control is favored because of few side effects. Highland barley is rich in nutrients, including polyphenol, β-glucan, and other bioactive ingredients. Moreover, the experimental results in vivo and in vitro have fully proved that it has various health benefits, especially in reducing the rising level of blood glucose. Although the researches on the hypoglycemic mechanism of highland barley have increased year by year, mainly focused on the impact of a single component on blood glucose, and there is still a lack of comments systematically explaining the overall involvement of highland barley in glycemic management. Therefore, with the research literature mainly of the recent three years reviewed, this paper summarized the hypoglycemic effect of highland barley from the perspectives of nutritional composition and bioactive components (polyphenol, β-glucan, etc.), and analyzed the utilization of highland barley hypoglycemic food, in order to provide some theoretical references for further exploring the hypoglycemic mechanism of highland barley and developing highland barley functional food.

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张 晖,朱 玲,陈晓宇*.青稞:一种潜在的辅助降血糖食品资源(网络首发、推荐阅读)[J].粮油食品科技,2022,30(2):1-7.

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  • 在线发布日期: 2022-03-24
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