用阿茶（Digitaria exilis）、无花果叶（Ficus exasperata）和小麦（Triticum aestivum）制成的面条的血糖特性以及对糖尿病高血压大鼠生化指标和血液动力学指标的影响

Food chemistry advances Pub Date : 2024-11-07 DOI:10.1016/j.focha.2024.100841

Ayokunle Olubode Ademosun , Elizabeth Foluke Awodire , Olufunke Florence Ajeigbe , Ganiyu Oboh

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引用次数: 0

摘要

在这项研究中，通过添加阿茶（Digitaria exilis）和无花果（Ficus exasperata）叶，改善了小麦（Triticum aestivum）面条的抗糖尿病和抗高血压特性。评估了血糖指数以及配制面条对空腹血糖水平、血液动力学血压以及与 2 型糖尿病（α-淀粉酶和 α-葡萄糖苷酶）和高血压有关的酶[精氨酸酶和血管紧张素 1 转换酶（ACE）]的影响。结果显示，在面条中加入阿查叶和无花果叶可显著降低大鼠的血糖指数、空腹血糖、收缩压和舒张压，并调节与 2 型糖尿病和高血压有关的酶的活性。最后，研究结果表明，添加了阿查粉和无花果叶的小麦面条适合糖尿病和高血压患者食用。

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Glycemic properties of noodles produced from acha (Digitaria exilis), fig leaves (Ficus exasperata) and wheat (Triticum aestivum) and effect on biochemical and hemodynamic parameters in diabetic-hypertensive rats

In this study, the anti-diabetic and anti-hypertensive properties of wheat (Triticum aestivum) noodles was improved by inclusion of acha (Digitaria exilis) and fig (Ficus exasperata) leaf, which are plants established to have anti-hyperglycemic and anti-hypertensive properties respectively. The glycemic indices and the effects of the formulated noodles on fasting blood glucose levels, hemodynamic blood pressures and enzymes linked to type-2 diabetes (α-amylase and α-glucosidase) and hypertension [arginase and angiotensin 1 converting enzyme (ACE)] were assessed. The results revealed that inclusion of acha and fig leaf in the noodles caused significant reduction in glycemic indices, fasting blood glucose and systolic and diastolic blood pressure and modulated the activities of enzymes linked to type-2 diabetes and hypertension in the rats. Conclusively, the results revealed that wheat noodles fortified with acha flour and fig leaf could be suitable meal choice for diabetic and hypertensive patients.

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来源期刊

Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology

CiteScore

1.90

自引率

0.00%

发文量

审稿时长

99 days