植物多糖：来源、结构和抗糖尿病作用

IF 8.9 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Current Opinion in Food Science Pub Date : 2023-06-01 DOI:10.1016/j.cofs.2023.101013

Haitao Wang , Hongliang Li , Yitong Hou , Pengjing Zhang , Mingqian Tan

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引用次数: 3

摘要

糖尿病(DM)是一种严重的代谢性疾病，严重影响着全世界人民的健康和生活质量。植物多糖已经被证明可以降低糖尿病的风险。目前，植物多糖的降糖作用已经通过体外和体内实验进行了研究，植物多糖对糖尿病的有益影响还需要进一步的人体临床试验来验证。本文将重点介绍其来源、性质和结构-功能关系，并重点介绍临床试验结果。综述了植物多糖的抗糖尿病作用机制。尽管如此，植物多糖是一种很有前景的食品成分，在缓解糖尿病方面具有很大的潜力，这一综述将有助于更好地了解多糖治疗糖尿病。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Plant polysaccharides: sources, structures, and antidiabetic effects

Diabetes mellitus (DM), a serious metabolic disease, severely affects people’s health and life quality worldwide. Plants polysaccharides have been demonstrated to reduce the risks of DM. Currently, the hypoglycemic effects of plant polysaccharides have been studied through in vitro and in vivo experiments, and the beneficial influence of plant polysaccharides in treating DM needs to be validated by additional human clinical trials. Herein, the source, properties, and structure–function relationships are focused with a highlight of the results from clinical trials. The antidiabetic mechanisms of plant polysaccharides are summarized. Nevertheless, plant polysaccharides are promising food components with great potential in alleviating DM, and this review will facilitate a better understanding of DM treatment with polysaccharides.

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来源期刊

Current Opinion in Food Science Agricultural and Biological Sciences-Food Science

CiteScore

18.40

自引率

4.00%

发文量

157

审稿时长

92 days

期刊介绍： Current Opinion in Food Science specifically provides expert views on current advances in food science in a clear and readable format. It also evaluates the most noteworthy papers from original publications, annotated by experts. Key Features: Expert Views on Current Advances: Clear and readable insights from experts in the field regarding current advances in food science. Evaluation of Noteworthy Papers: Annotated evaluations of the most interesting papers from the extensive array of original publications. Themed Sections: The subject of food science is divided into themed sections, each reviewed once a year.