The hypoglycemic activity of buckwheat and the underlying mechanisms: A mechanistic review

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2024-09-04 DOI:10.1016/j.fbio.2024.105046
Xiying Jin , Caian He , Ziwei Guo , Yixin Li , Yunlong Li , Jinming Gao , Min Wang , Lin Han
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Abstract

Buckwheat belongs to the group of pseudocereals with two main species, common buckwheat (F. esculentum Moench) and Tartary buckwheat (F. tataricum L.). Consumption of buckwheat, especially Tartary buckwheat, exhibits excellent health benefits due to its rich content of various functional components. Numerous studies have demonstrated that long-term consumption of buckwheat and buckwheat-derived products could significantly improve hyperglycemia, a typical feature of diabetes. Presently, we performed a mechanistic review to focus on the hypoglycemic activity of small molecular active ingredients in buckwheat and further summarize the potential molecular mechanisms. Buckwheat is rich in multitudinous small molecule active compounds, such as polyphenols, flavonoids, inositol, carotenoids, etc, which play an important role in hypoglycemic activity via different mechanisms, including inhibition of carbohydrate digestive enzymes, improvement of insulin resistance, alleviation of oxidative stress, and anti-inflammatory activity. This review is expected to provide more details of the hypoglycemic activity of buckwheat and further promote the development of buckwheat functional foods.
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荞麦的降血糖活性及其潜在机制:机理综述
荞麦属于假荞麦,有两个主要品种,即普通荞麦(F. esculentum Moench)和鞑靼荞麦(F. tataricum L.)。食用荞麦,尤其是鞑靼荞麦,因其富含各种功能成分而对健康大有裨益。大量研究表明,长期食用荞麦和荞麦衍生产品可显著改善糖尿病的典型特征--高血糖。目前,我们对荞麦中的小分子活性成分的降血糖活性进行了机理综述,并进一步总结了潜在的分子机理。荞麦富含多种小分子活性化合物,如多酚、类黄酮、肌醇、类胡萝卜素等,它们通过不同的机制在降血糖活性中发挥重要作用,包括抑制碳水化合物消化酶、改善胰岛素抵抗、减轻氧化应激和抗炎活性。本综述有望提供有关荞麦降血糖活性的更多详细信息,并进一步促进荞麦功能食品的开发。
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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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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