多酚类化合物对糖脂代谢影响的研究进展  

Impact of Polyphenols on Carbohydrate and Lipids Metabolism

作　　者：彭冰洁[1] 宋卓[1] 刘云龙[1] 刘思乐[1] 王征[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《食品科学》2015年第17期270-275,共6页Food Science

基　　金：国家自然科学基金面上项目(31071531);湖南省教育厅重点项目(14A071)

摘　　要：多酚类化合物是植物的次生代谢产物,广泛存在于食物中,包括黄酮类化合物、咖啡酸、绿原酸等。很多研究报道表明,摄入富含多酚类化合物的饮料、水果和蔬菜可以减缓肥胖、心血管疾病、糖尿病等慢性疾病甚至癌症的发生和发展。很大一部分原因在于其中的多酚类化合物具有抗氧化、抗病菌、增强免疫力、参与营养成分代谢调节的生理活性。本文结合近年来国内外的研究概况,从相关代谢酶活性和基因的表达、胰岛素分泌、营养物质的消化和吸收等方面来论述多酚类化合物对糖、脂代谢的影响。Polyphenols are plant secondary metabolites that are ubiquitous in plant-based foods, including flavonoid, caffeic acid, chlorogenic acid, etc. Growing evidence indicates that beverage, fruits and vegetables rich in polyphenols can reduce the incidence of a number of chronic diseases such as obesity, cardiovascular diseases, diabetes, even the occurrence and development of cancer. These protective effects on health are attributed, at least in part, to the presence of polyphenols with antioxidant, antibacterial, immunoenhancing effects and the physiological activities involved in regulating nutrient metabolism. This review discusses the impact of polyphenols on carbohydrate and lipid metabolism in relation to the activities of related enzymes, the expression of related genes, insulin secretion, and the digestion and absorption of nutrients.

关 键 词：多酚类化合物 糖脂代谢 葡萄糖转运体 胰岛素 肠道激素 基因表达 

分 类 号：TS201.2[轻工技术与工程—食品科学]