稻米成分组成与糖尿病控制作用研究进展

Research Progress on Rice ingredient Composition and Diabetes Control Effect

稻米由淀粉、低致敏蛋白和其他具有营养功能的生物活性化合物组成。米糠是碾米过程的副产品,其生物活性化合物的含量高于白米(精米)。米糠的功能成分,如γ-谷维素、植酸、阿魏酸、γ-氨基丁酸、生育酚和生育三烯醇(维E)对人体有多种健康益处。综述了淀粉、蛋白质和麸皮中生物活性化合物对糖尿病控制的作用,为稻米类功能性食品开发提供理论依据。

Rice is composed of starch,hypoallergenic proteins and other bioactive compounds with nutritional functions.Rice bran is a by-product of rice milling process,and its bioactive compound content is higher than white rice(polished rice grains).Functional components of rice bran such asγ-oryzanol,phytic acid,ferulic acid,γ-aminobutyric acid,tocopherol and tocoptrienols(vitamin E)have a variety of health benefits for humans.This paper reviewed the effects of bioactive compounds of starch,protein and bran on the control of diabetes,providing theoretical basis for the development of rice functional food.