胡桃化学成分及降血糖作用研究进展

Research Progress in Chemical Contituents and Hypoglycemic Effect of Walnut

目的通过查阅国内外有关胡桃化学成分及降血糖作用的相关文献报道,对近年来胡桃的化学成分以及降血糖作用研究进展进行概述,以期为胡桃植物开展深入研究提供参考和借鉴。方法全面调研近年国内外的相关文献。结果胡桃的化学成分种类多样,主要包括黄酮类、醌类、鞣质、甾类、萜类等;胡桃不同部位的水提物或醇提取物或在日常饮食中添加胡桃,可以降低血糖、血浆总胆固醇、低密度脂蛋白、糖化血红蛋白等物质含量,提高胰岛素、高密度脂蛋白等物质含量,并使胰岛体积变大、胰岛β细胞百分比上升。结论胡桃化学成分繁杂,具有降血糖作用,其降血糖的药理作用及临床应用具有很大的开发潜力。

Objective This paper summarized the latest research development on chemical constituents and hyperglycemic activity of walnut, in order to offer some references for the further research. Methods The related domestic and overseas literatures on walnut for the recent years were surveyed. Results The major chemical constituents of walnut are flavonoids, quinones, tannins, steroids, terpenoids and so on. The water or alcohol extract of walnut or adding walnuts in the daily diet could reduce blood glucose, plasma total cholesterol, low density lipoprotein, lycosylated hemoglobin. Moreover, they could improve the content of insulin and high density lipoprotein, make the islet volume becomes larger and improve the percentage of beta cell. Conclusion The chemical constituents of walnut is complex and it has hypoglycemic effect, its hypoglycemic pharmacological effect and clinical application have great potential for development.