果蔬中的花色苷及其防治2型糖尿病作用机制研究进展  

Research progress on the mechanism of dietary anthocyanins on preventing and treating type 2 diabetes mellitus

作　　者：赖灯妮 江玉琴 田艳[1] 吴艳阳[1] 赵玲艳[1] 邓放明[1] LAI Deng-ni;JIANG Yu-qin;TIAN Yan;WU Yan-yang;ZHAO Ling-yan;DENG Fang-ming(College of Food Science and Technology , Hutian Agricultural University Changsha,Hunan 410128 , China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《食品与机械》2018年第12期166-171,共6页Food and Machinery

基　　金：国家特色蔬菜产业技术体系专项(编号:CARS-24-E-02);国家自然科学基金青年科学基金项目(编号:31101268);湖南省重点研发计划项目(编号:2016NK2110);湖南省教育厅优秀青年项目(编号:13B047);湖南省研究生科研创新项目(编号:CX2017B353)

摘　　要：探讨了不同果蔬中花色苷主要成分及其防治2型糖尿病的作用,阐述了花色苷通过减少氧化应激、改善胰岛素抵抗、促进胰岛素分泌和保护β细胞四方面防治2型糖尿病的作用机制,以期为果蔬中多酚类化合物的综合利用提供一定的理论依据。The main components of anthocyanins in different fruits and vegetables were discussed.And the role of anthocyanins of prevention and treatment of type 2 diabetes were explored.The mechanism of anthocyanins in preventing and treating type 2diabetes by reducing oxidative stress,improving insulin resistance,promoting insulin secretion and protectingβcells was discussed,and provided a theoretical basis for the comprehensive utilization of polyphenolic compounds in fruits and vegetables.

关 键 词：果蔬 花色苷 2型糖尿病 

分 类 号：R151[医药卫生—营养与食品卫生学] R587.1[医药卫生—公共卫生与预防医学]