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关于天然饮食多糖的低血糖作用,机制和应用发展的综述
Yu-Hao Dong1, Zhen-Xing Wang2, Chun Chen3
1SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, China.
International journal of biological macromolecules
|October 11, 2023
概括
饮食中的多糖因其天然来源和与传统药物相比较较少的副作用,显示出对糖尿病的管理有前途. 本综述探讨了它们的低血糖机制和功能性食品和临床应用中的潜力.
科学领域:
- 营养科学 营养科学
- 代谢障碍 代谢障碍 代谢障碍
- 药理学 药理学是指药理学的学科.
背景情况:
- 糖尿病是一种日益严重的全球健康问题,目前的治疗方法往往会导致副作用.
- 饮食中的多糖提供了一个天然的替代品,具有潜在的低血糖效应和较少的不良反应.
研究的目的:
- 审查具有低血糖活性的饮食多糖类.
- 要突出它们的作用机制和结构-功能关系.
- 探索它们在功能性食品和用于糖尿病管理的临床医学中的应用.
主要方法:
- 关于饮食中的多糖和糖尿病的最新研究的文献综述.
- 在体外,体内和人体临床试验数据的分析.
- 检查多糖的结构-活性关系.
主要成果:
- 饮食中的多糖体显示出显著的低血糖效应.
- 了解多糖体结构和功能之间的相关性对于疗效至关重要.
- 人类临床试验数据有限,这突显了当前研究中的差距.
结论:
- 饮食中的多糖是糖尿病预防和治疗的有希望的候选者.
- 需要进一步的研究,特别是临床试验,以验证它们的治疗潜力.
- 在功能性食品和药物中利用多糖类可以帮助糖尿病管理.
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