食用菌的降血糖作用研究进展  

Research Advances in Hypoglycemic Activity of Edible Fungi

作　　者：芦菲[1] 李波[1] 索晓敏[1,2] 李斌[2] 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]华中农业大学食品学院,湖北武汉430070

出　　处：《食品研究与开发》2010年第2期189-192,共4页Food Research and Development

基　　金：河南省高校新世纪优秀人才支持计划项目(2006HANCET-17);河南科技学院重点科研项目资助基金

摘　　要：已经证实多种食用菌具有降血糖作用。综述食用菌降血糖活性的研究进展,对食用菌可能存在的降血糖成分(多糖、蛋白质、膳食纤维等)及降血糖机理进行了分析,并对食用菌降血糖功能性食品的开发提出展望。Hypoglycemic activities of many kinds of edible fungi have been proved. The research progress on hypoglycemic activity of edible fungi was reviewed and their hypoglycemic components and mechanism （polysaccharide, protein, dietary fiber, etc.） and were analyzed. The development of hypoglycemic functional food was also included.

关 键 词：食用菌 降血糖 糖尿病 

分 类 号：R151[医药卫生—营养与食品卫生学]