Ayua Emmanuel O, Nkhata Smith G, Namaumbo Sydney J, Kamau Elijah Heka, Ngoma Theresa N, Aduol Kevin Omondi
Department of Food Science and Nutrition, University of Eldoret, P.O Box 1125-30100, Eldoret, Kenya.
Agrofood Processing Technology, Faculty of Life Sciences and Natural Resources, Natural Resources College, Lilongwe University of Agriculture and Natural Resources, P. O Box 143, Lilongwe, Malawi.
Heliyon. 2021 Feb 12;7(2):e06245. doi: 10.1016/j.heliyon.2021.e06245. eCollection 2021 Feb.
With the current global surge in diabetes cases, there is a growing interest in slowing and managing diabetes and its effects. While there are medications that can be used, they have adverse side effects such as hypoglycemia and weight gain. To overcome these problems, bioactive compounds commonly found in fruits, vegetables and cereal grains are used to slow starch digestion and transport of simple sugars across the intestinal epithelia thereby reducing plasma blood glucose spike. These effects are achieved through inhibition of amylases, glucosidases and glucose transporters present in the gastrointestinal tract and brush boarder membrane. The extent of inhibition by polyphenols is dependent on molecular structure, doses and food matrix. Glycemic lowering effect of polyphenols have been demonstrated both in i and studies. However, when these compounds are incorporated in food systems, they can interact with other polymers in the food matrix leading to lesser inhibition of digestion and/or glucose transporters compared to isolated or pure compounds as often witnessed in most studies.
随着当前全球糖尿病病例的激增，人们对减缓并控制糖尿病及其影响的兴趣日益浓厚。虽然有可使用的药物，但它们有诸如低血糖和体重增加等不良副作用。为克服这些问题，水果、蔬菜和谷物中常见的生物活性化合物被用于减缓淀粉消化以及单糖跨肠上皮细胞的转运，从而减少血浆血糖峰值。这些作用是通过抑制胃肠道和刷状缘膜中存在的淀粉酶、糖苷酶和葡萄糖转运蛋白来实现的。多酚的抑制程度取决于分子结构、剂量和食物基质。多酚的降血糖作用已在体内和体外研究中得到证实。然而，当这些化合物被纳入食品体系时，它们可能会与食品基质中的其他聚合物相互作用，导致与大多数体外研究中经常看到的分离或纯化合物相比，对消化和/或葡萄糖转运蛋白的抑制作用较小。
