功能性成分对食物血糖应答影响的研究进展

Research Progress on the Effects of Dietary Functional Raw Components on Postprandial Blood Glucose Response

近些年来,糖尿病已成为影响国民健康的重要慢性疾病。在防控糖尿病病情进展过程中,饮食管理尤为重要,亟需研发可降低血糖波动的低血糖生成指数(GI)产品。一些功能性成分,如膳食纤维、糖醇和植物提取物等可以用抑制消化酶活性,阻碍消化酶与碳水化合物的接触,减缓葡萄糖的吸收等方式实现降低食物血糖应答的目的。本文综述近年来有关功能性成分对血糖应答的影响研究,旨在为后续的低GI产品研发以及糖尿病人膳食指导提供一些的帮助。

Recent years,diabetes has become an important chronic disease affecting national health.In order to prevent and improve diabetes,it is urgent to develop more low glycemic index products.Some functional ingredients such as dietary fiber,sugar alcohol and plant extracts could reduce food glucose response by inhibiting the activity of digestive enzymes,hindering the contact between digestive enzymes and carbohydrates,and slowing down the absorption of glucose,which is conducive to the development of low GI products.In this paper,the latest research progress about the effect of functional component on blood glucose response were reviewed,for the development of low GI products and dietary guidance for diabetic patients.