功能型食品中降血糖活性因子的研究进展  

Research Progress of Hypoglycemic Active Factors in Functional Foods

作　　者：王楠[1] 石国英[1] 赵婷婷[1] 刘红芹[1] 徐宝财[1] WANG Nan SHI Guo-ying ZHAO Ting-ting LIU Hong-qin et al(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048)

机构地区：[1]北京工商大学食品学院北京市食品风味化学重点实验室食品添加剂与配料北京工程研究中心,北京100048

出　　处：《安徽农业科学》2017年第4期75-77,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金资助项目(21676003);"十二五"国家科技支撑计划资助项目(2014BAE03B01);北京市教委科技计划重点项目(KZ201510011010);科技成果转化-提升计划项目(PXM2015_014213_000049)

摘　　要：糖尿病严重威胁着人类的健康。重点介绍了食品中含有的多糖类、黄酮类、多肽类、生物碱类和皂苷类等降血糖活性因子的降血糖机制和功效等,为开发新型降血糖功能型食品和研制治疗糖尿病的新药提供新的思路和理论依据。Diabetes mellitus is one of severe diseases threatening human health. This article reviews hypoglycemic mechanism and efficacy of hypoglycemic active factors in functional foods, such aspolysaccharides, flavonoids, peptides, alkaloids, saponins and so on. It puts forth a new prospect of developing hypoglycemic functional food and medicine for treating diabetes.

关 键 词：降血糖 多糖 黄酮 多肽 生物碱 皂苷 

分 类 号：R151[医药卫生—营养与食品卫生学]