姬松茸多酚降血糖活性及其作用机制的研究  

Study on Hypoglycemic Activity of Agaricus Blazei Antler Polyphenol and Its Mechanism of Action

作　　者：周芷聿 ZHOU Zhiyu(Sichuan Institute of Technology,Deyang 618500,China)

机构地区：[1]四川工业科技学院,四川德阳618500

出　　处：《现代食品》2024年第18期214-216,共3页Modern Food

摘　　要：姬松茸作为一种珍稀的食用菌,含有丰富的生物活性物质,被广泛应用于营养保健及疾病治疗领域。本研究旨在探究姬松茸多酚在降低血糖方面的活性及其作用机制。结果表明,姬松茸多酚具有显著的降血糖活性,为其开发成天然降糖药物提供了新的思路。Agaricus blazei Blazei,as a rare edible mushroom,contains rich bioactive substances and is widely used in the fields of nutrition,health care and disease treatment.The aim of this study was to investigate the activity and mechanism of agaricus blazei Antler polyphenols in lowering blood glucose.These results indicate that agaricus blazei Antler polyphenol has significant hypoglycemic activity,which provides a new idea for the development of natural hypoglycemic drugs.

关 键 词：姬松茸 多酚 降血糖 作用机制 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]