食药资源成分降血糖作用及机理研究进展

Research Progress on the Hypoglycemic Effect and Mechanism of the Components from Food and Medicinal Resources

摘要:

近来糖尿病的发病率逐年攀升，西药治疗持续时间短，存在许多不良反应。因此，研发具有高效、低毒的天然降血糖成分成为当前的热点研究领域。该文综述了天然食药资源中常见的多糖、皂苷等活性成分的单独降血糖效果，并总结了它们与其他降血糖物质协同的降糖作用，从促进胰岛素分泌、提高胰岛素敏感性、改善糖代谢，抑制糖吸收和调控肠道菌群四个方面综述了食药资源成分降血糖的作用机制，以期为开发具有生物活性的降血糖药物提供依据。开发降血糖活性功效成分的相关研究已经取得了很大的进展，未来可以深入探究天然降血糖成分的分子机制，寻找更加创新的治疗策略，并加强临床实验以验证其在人体内的安全性和有效性。

Abstract:

Recently, the incidence of diabetes mellitus has been increasing year by year, and the duration of western drug treatment is short though there are many adverse reactions. Therefore, the development of natural hypoglycemic ingredients with high efficiency and low toxicity has become a hot research field. In this paper, we reviewed the individual hypoglycemic effects of common active ingredients such as polysaccharides and saponins in natural food and drug resources, summarized their synergistic hypoglycemic effects with other hypoglycemic substances, and reviewed the hypoglycemic mechanisms of the components in food and drug resources in four aspects, namely, promotion of insulin secretion, enhancement of insulin sensitivity, improvement of glucose metabolism, inhibition of glucose absorption, and modulation of intestinal flora, to provide a basis for the development of hypoglycemic agents with biological activities. Much progress has been made in the development of hypoglycemic active ingredients, and in the future, the molecular mechanism of natural hypoglycemic ingredients can be explored in depth to discover more innovative therapeutic strategies, and to strengthen the clinical trials to verify their safety and efficacy in the human body.