天然α-葡萄糖苷酶抑制剂研究进展

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2023-09-12 DOI:10.1002/efd2.112

Didem Şöhretoğlu, Gülin Renda, Randolph Arroo, Jianbo Xiao, Suat Sari

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摘要

α-葡萄糖苷酶（AG）抑制剂是一类用于治疗2型糖尿病的口服抗糖尿病药物，可延迟葡萄糖的消化和吸收，进而降低餐后血糖和胰岛素水平。天然产物是开发新的AG抑制候选药物的重要来源。我们的目的是根据天然AG抑制剂的次级代谢产物组总结过去十年来的进展。将特别讨论它们的作用机制和结构-活动关系。

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Advances in the natural α-glucosidase inhibitors

α-Glucosidase (AG) inhibitors, one of the classes of oral antidiabetics used to treat type 2 diabetes mellitus, delay digestion and absorption of glucose, which in turn, has a lowering effect on postprandial blood glucose and insulin levels. Natural products are a great source for the development of new AG inhibitory drug candidates. We aim to summarize advances in natural AG inhibitors according to their secondary metabolite groups in the last decade. Their mechanisms of action and structure–activity relationships will especially be discussed.

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)