摘要
果蔬膳食纤维具有改善肠道菌群结构、降血糖、降血脂等生理功能,对预防肥胖、糖尿病等慢性疾病具有重要的作用。文章综述了果蔬膳食纤维的主要生理功能及其降血糖、降血脂作用机制,系统阐释了果蔬膳食纤维对人体的益处,旨在为果蔬膳食纤维功能食品的开发和应用提供理论参考。果蔬膳食纤维的摄入能够增殖有益菌、抑制有害菌,通过改善肠道菌群结构,调节机体对胰岛素和胰高血糖素的分泌,使血糖值趋于正常水平,从而改善体内的糖代谢紊乱和胰岛素抵抗作用,并通过保持细胞的氧化与抗氧化平衡状态,防止胰岛β细胞的损伤,减轻机体的炎症作用,以此达到降低机体血糖的功能。果蔬膳食纤维会加速食物在肠道中的排空速度,减少机体对胆固醇的吸收,同时膳食纤维为肠道益生菌的生长和繁殖提供了适宜的环境,促进机体对脂类物质的代谢。此外,肠道中的益生菌发酵膳食纤维产生的短链脂肪酸可以抑制胆固醇的合成,达到降低血脂的效果。
Fruit and vegetable dietary fiber has the physiological functions including improving intestinal flora structure,lowering blood sugar,lowering blood lipid,and so on.It plays an important role in preventing obesity,diabetes and other chronic diseases.In this paper,in order to provide theoretical reference for development and application of functional food with fruit and vegetable dietary fiber,the main physiological functions of fruit and vegetable dietary fiber and its hypoglycemic and hypolipidemic mechanisms were summarized,the benefits of fruit and vegetable dietary fiber on human body were systematically expounded.The intake of dietary fiber from fruits and vegetables could proliferate beneficial bacteria and inhibit harmful bacteria.By improving the intestinal flora structure,it could regulate the secretion of insulin and glucagon in body,so as to make the blood sugar level tend to normal,thus improving the glucose metabolism disorder and insulin resistance in body.In addition,it could prevent the damage ofβcells in pancreatic islets and reduce the inflammation in body by maintaining the cell balance between oxidation and antioxidation,so as to reduce the blood sugar in body,so as to reduce the blood sugar of the body.Fruit and vegetable dietary fiber could accelerate the emptying speed of food in the intestinal tract,reduce the absorption of cholesterol by the body.At the same time,dietary fiber provided a suitable environment for the growth and reproduction of intestinal probiotics,and could promote the metabolism of lipid substances in body.The short chain fatty acids produced by probiotics in the intestine could inhibit the synthesis of cholesterol and achieve the effect of reducing blood lipids.
作者
孙元琳
崔嘉航
蔡文强
刘瑞
李楠
王晓闻
SUN Yuanlin;CUI Jiahang;CAI Wenqiang;LIU Rui;LI Nan;WANG Xiaowen(Department of Life Sciences,Yuncheng University,Yuncheng 044000,China;College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China)
出处
《山西农业科学》
2022年第11期1489-1496,共8页
Journal of Shanxi Agricultural Sciences
基金
山西省重点研发计划(农业领域)重点项目(201903D211006-3)。
关键词
果蔬
膳食纤维
生理功能
作用机制
fruits and vegetables
dietary fiber
physiological function
mechanism
