马齿苋-极具开发潜力的降糖功能食品

马齿苋是一种极具开发潜力和开发价值的天然功能食品，对近年来国内外有关马齿苋防治糖尿病的功能因子及其降糖机理进行了概述，并指出利用马齿苋开发降糖功能食品在预防糖尿病的发生及延缓并发症的发展方面有着广阔的应用前景。     

天然资源功能因子降血糖研究进展

糖尿病是一种代谢紊乱疾病,目前还不能彻底治愈,只能通过控制饮食、辅以药物来进行控制。由于糖尿病药物具有一定的副作用,很多研究人员对天然产物中功能因子预防或治疗糖尿病进行了研究。本文综述了近年来有关食品中使用的天然产物功能因子预防或治疗糖尿病的研究,阐述了其作用机理以及提取方法。      

食用酒糟可增强胰岛素功能,改善糖尿病

糖尿病患者中有９０%为非胰岛素依赖型 ,胰岛素作用与体内一些激素机能成负相关 ,当胰岛素作用减弱时 ,体内一种激素儿茶酚胺功能增强 ,当儿茶酚胺功能减弱 ,胰岛素作用就能增强。患糖尿病者如减弱儿茶酚胺功能 ,就能增强胰岛素作用。酒糟（酒精糟）中有类胰岛素物质腺嘌呤核苷 ,它能抑制儿茶酚胺对脂肪的分解 ,从而提高胰岛素的功能。酒糟中还含有抑制糖分吸收和促进蛋白质吸收的物质 ,有利于糖尿病人减少糖分摄取与充分补充蛋白质。酒糟中所含的微量酒精也能扩张血管 ,利于糖尿病患者。食用酒糟可增强胰岛素功能,改善糖尿病@徐克庄 @周…     

小麦麸膳食纤维对小鼠降血糖作用的研究

通过动物试验研究了小麦麸膳食纤维的降血糖功能,结果表明:小麦膳食纤维对糖尿病小鼠体重和正常小鼠空腹血糖均无明显影响,并具有降低糖尿病小鼠空腹血糖的作用以及增强糖尿病小鼠糖耐量的作用。     

生物活性肽降血糖功能的研究进展

糖尿病严重危害着人类的健康,全球患病人数已超过2亿。近年来,人们从动植物、昆虫以及人体中提取得到具有降血糖活性的多肽类物质,与传统治疗糖尿病的药物相比,其生物活性高,副作用小,有望开发成为预防或治疗糖尿病的功能食品或药物。本文分类介绍一些具有降血糖功能的生物活性肽,以及国内外的研究进展和应用。     

食用菌多糖降血糖活性及其作用机制的研究进展

糖尿病是以高血糖为主要特征的代谢疾病,已经严重危害到人类的健康。食用菌多糖因其天然、安全并且具有良好的降血糖作用受到广泛关注。该研究对食用菌多糖降血糖作用的研究现状进行综述,总结食用菌多糖通过抑制消化酶活性,改善胰岛素敏感性,调控糖代谢相关因子的表达,减轻氧化应激反应和调节肠道功能等途径改善糖尿病的作用机制,并对食用菌多糖用于糖尿病的治疗前景进行展望,旨在为食用菌多糖预防糖尿病及食用菌功能产品的研发提供理论依据。     

花色苷生理功能研究进展

对花色苷改善视觉功能、改善大脑功能、抗肥胖症、抗糖尿病、抗心血管疾病和抗癌症等生理活性与功能研究进展进行了综述.     

富铬复合营养酸奶对糖尿病模型大鼠胰岛结构及功能的保护作用

目的:探讨富铬复合营养酸奶对糖尿病大鼠胰岛结构及功能的保护作用。方法:对成年Wister大鼠尾静脉注射四氧嘧啶50mg/kg,制作糖尿病模型,取模型成功的糖尿病大鼠20只随机分为糖尿病对照组和治疗组,每组10只,另取10只正常大鼠为正常对照组。正常对照组灌胃蒸馏水,糖尿病对照组灌胃普通酸奶,治疗组动物灌胃富铬复合营养酸奶。实验测定指标包括血清胰岛素、C-肽和血浆胰高血糖素含量测定及动物胰岛病理结构观察。结果:治疗组大鼠血清胰岛素、C-肽含量极显著高于糖尿病对照组(p<0.01),血浆胰高血糖素含量显著低于糖尿病对照组(p<0.05),病理切片观察和免疫组化结果显示四氧嘧啶可破坏大鼠胰岛结构和β细胞,糖尿病对照组大鼠受损伤程度尤为明显。结论富铬复合营养酸奶对四氧嘧啶致糖尿病大鼠胰岛结构及功能具有明显的保护作用。     

番茄红素对糖尿病小鼠骨髓内皮祖细胞功能影响及机制

以链脲霉素(streptozotocin,STZ)诱导C57BL/6小鼠作为糖尿病动物模型,探究番茄红素(lycopene,Lyc)对STZ诱导的糖尿病小鼠骨髓内皮祖细胞(endothelial progenitor cells,EPCs)的保护作用,探讨Lyc防治糖尿病血管并发症的潜力。结果表明:糖尿病小鼠外周血EPCs数量减少,骨髓EPCs氧化应激水平增高,血管内皮生长因子(vascular endothelial growth factor,VEGF)表达降低,EPCs衰老严重并伴功能受损。Lyc灌胃处理糖尿病小鼠后,其外周血EPCs数量增加,骨髓EPCs氧化应激得到抑制,VEGF表达增加,EPCs衰老和功能受损程度明显减轻。由此可知,Lyc作为一种食物来源的植物化合物,具有防治糖尿病血管并发症的潜力。     

日本最新研究:糙米有助预防糖尿病

<正>新华网东京2月1日电日本一项最新研究发现,糙米中含量丰富的"γ-谷维素",能够调节胰腺"β细胞",帮助胰腺功能恢复正常,从而起到预防糖尿病或减轻糖尿病症状的作用。长期摄入高脂、高糖食物会给胰腺带来负担,导致分泌胰岛素的β细胞功能降低,无法产生必要量的胰岛素来保持血糖稳定,从而导致糖尿病。     

Invited review: Potential effects of short- and long-term intake of fermented dairy products on prevention and control of type 2 diabetes mellitus

The consumption of fermented dairy products has been linked with lowering the risk of type 2 diabetes mellitus (T2DM), but studies have yet to demonstrate a definite association. We evaluated evidence from a cross-sectional analysis of longitudinal studies and human and animal experimental trials to further understand the current knowledge linking short- and long-term consumption of fermented dairy products to T2DM. Most cohort studies revealed a protective effect of fermented dairy products on T2DM development, with yogurt noted as the most consistent food item protecting against the disease. Human experimental trials and animal studies revealed improvements in biomarkers of glycemic control with short-term monitored intake of fermented dairy products from various sources. Therefore, fermented dairy products may offer protection against the development and may have therapeutic benefits for individuals with T2DM. This could influence on dietary recommendations and the development of functional foods aiming to minimize the risk of T2DM.     

降血糖功能因子的研究进展

糖尿病严重威胁着人类的健康,寻找新的降血糖功能因子成为当今研究的热点。本文综述了降血糖功能因子的种类(包括天然产物、矿物质和维生素等),并阐述了它们降血糖活性的作用机制,以及动物和临床的实验研究,为开发降血糖功能性食品和研制治疗糖尿病的新药提供新的思路和原料依据。     

Bioactive Peptides Derived from Seaweed Protein and Their Health Benefits: Antihypertensive,Antioxidant, and Antidiabetic Properties

Cardiovascular diseases and diabetes are the biggest causes of death globally. Therefore, prevention of these diseases is a focus of pharmaceuticals and functional food manufacturers. This review summarizes recent research trends and scientific knowledge in seaweed protein‐derived peptides with particular emphasis on production, isolation and potential health impacts in prevention of hypertension, diabetes and oxidative stress. The current status and future prospects of bioactive peptides are also discussed. Bioactive peptides have strong potential for use in therapeutic drug and functional food formulation in health management strategy, especially cardiovascular disease and diabetes. Seaweeds can be used as sustainable protein sources in the production of these peptide‐based drugs and functional foods for preventing such diseases. Many studies have reported that peptides showing angiotensin converting enzyme inhibition, antihypertensive, antioxidative and antidiabetics activities, have been successfully isolated from seaweed. However, further research is needed in large‐scale production of these peptides, efficient isolation methods, interactions with functional foods and other pharmaceuticals, and their ease to digestion in in vivo studies and safety to validate the health benefits of these peptides.     

An emerging trend in functional foods for the prevention of cardiovascular disease and diabetes: Marine algal polyphenols

Marine macroalgae are gaining recognition among the scientific community as a significant source of functional food ingredients. Due to the harsh environments in which macroalgae survive, they produce unique bioactive compounds that are not found in terrestrial plants. Polyphenols are the predominant bioactive compound in brown algae and are accountable for the majority of its biological activity. Phlorotannins are a type of polyphenol that are unique to marine sources and have exhibited protective effects against hyperglycemia, hyperlipidemia, inflammation and oxidative stress, known risk factors for cardiovascular disease and diabetic complications, in cell culture, animal studies and some human studies. This review updates the information on marine polyphenols, with a particular focus on phlorotannins and their potential health benefits in relation to the prevention and treatment of risk factors for type 2 diabetes and cardiovascular diseases.     

降血糖天然食品资源及其降血糖机理研究进展

综述含有黄酮类、多糖类、皂苷类、生物碱类、不饱和脂肪酸等降血糖功能因子的天然食品资源及其降血糖作用机理,以期为降血糖天然食品资源的开发利用和糖尿病的预防提供理论参考。     

降血糖功能因子及其食物来源

糖尿病严重威胁着人类健康,开发有潜力和有价值的降血糖功能成分原料已成为当今研究的热点。本文综述了降血糖功能因子的种类和功效,并介绍了降血糖功能食品的动植物原料,旨在为降血糖功能食品的开发和研究提供参考。     

鹰嘴豆中具有降血糖效果的功能成分分析

鹰嘴豆不仅营养成分丰富,而且具有多种药用价值。本文综述了鹰嘴豆中多不饱和脂肪酸、抗性淀粉、生物类黄酮及膳食纤维在调节糖尿病患者血糖方面所发挥出的功能价值,期望鹰嘴豆及其制品在糖尿病及其并发症的控制方面起到积极的作用。     

Antioxidative Activities and Angiotensin I-Converting Enzyme Inhibition of Extracts Prepared from Chum Salmon (Oncorhynchus Keta) Cartilage and Skin

The extracts from cartilage and skin of chum salmon were prepared using a pressure cooker. As a result, protein and collagen contents in extracts from cartilage and skin was higher than those only in cartilage. The inhibition activity of linoleic acid oxidation was high in extract from cartilage. The scavenging activity of cartilage extract was higher than those of cartilage and skin against all reactive oxygen species, such as superoxide anion, hydroxyl, and DPPH radicals. On the other hand, angiotensin I-converting enzyme inhibitory activity of cartilage extract was about seven times as high as that of cartilage and skin extract. The present studies indicate that the extracts, particularly from cartilage, have angiotensin I-converting enzyme inhibitory activity that functions to depress hypertension, and antioxidant activity, which acts to prevent of life-style related diseases such as cancer, cardiovascular diseases, and diabetes. The data should be useful for developing a novel type of functional seasoning.