降血糖食品的研究进展

糖尿病是当今威胁人类生命健康的主要慢性疾病之一。市面上常见的降血糖药物往往有不同程度的副作用，寻找天然、低毒副作用的降血糖食品显得尤为重要。该文重点介绍常见的降血糖食品原料（包括桑叶、白芸豆、葛根、苦瓜和苦荞等）及主要降血糖功能性成分物质，并综述了近几年来对这些功能性成分降血糖机理的研究进展，总结了降血糖食品原料在发酵食品及低血糖指数（GI）食品开发中的应用情况，以期为我国降血糖食品的开发提供理论基础。

Research progress of hypoglycemic foods

Diabetes is one of the major chronic diseases that threaten human life and health. Due to the different levels of side effects of common hypoglycemic drugs on the market, it is particularly important to explore natural hypoglycemic foods with low toxic and side effects. In the paper, the common hypoglycemic food raw materials (including mulberry leaves, white kidney beans, kudzu root, bitter gourd, tartary buckwheat and so on) and the main hypoglycemic functional components were introduced. Further more, the research progress of hypoglycemic mechanism of these functional components was analyzed. At last, the application of hypoglycemic food raw materials in fermented foods and low glycemic index (GI) foods was summarized, to provide theoretical basis for the development of hypoglycemic foods in China.