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Review Article

通过功能性食品改善代谢控制

卷 26, 期 19, 2019

页: [3424 - 3438] 页: 15

弟呕挨: 10.2174/0929867324666170523130123

价格: $65

摘要

背景：功能性食品的设计具有生理价值，并能降低基本营养功能以外的慢性疾病风险。西方社会越来越关注与营养过剩相关的疾病，例如代谢综合征和2型糖尿病。几种营养素被认为可以预防这些疾病，本综述重点关注支持其功效和作用机理的最新临床和临床前证据。 方法：该综述从文献中检索了以下功能性食品成分及其对代谢综合征和2型糖尿病的保护作用的信息和数据。中链甘油三酸酯和酮酯； ω3多不饱和脂肪酸和抗氧化剂。 结果：回顾并总结了来自一百零四项研究的数据。他们表明，膳食纤维可通过肠道菌群产生有益的短链脂肪酸，并增加肠降血糖素和饱腹感肽的肠道分泌。中链甘油三酸酯和酮酯可促进生热，抑制脂肪分解并减少炎症。它们还减少了甘油三酸酯和脂肪酸的内源性合成。 ω3-PUFA通过增加脂联素分泌来减轻炎症。抗氧化剂通过抑制PTP1B和激活SIRT1参与胰岛素敏感性的保护。 结论：功能性食品具有补充和/或增强其他生活方式干预措施的作用，以逆转代谢综合征和2型糖尿病。功能性食品通过促进饱腹感，通过代谢解偶联减少体重增加以及通过几种不同的机制改善胰岛素敏感性来减少食物摄入。

关键词: 胰岛素敏感性，2型糖尿病，非酒精性脂肪肝，炎症，短链脂肪酸，线粒体解偶联。

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