食品科学

• 专题论述 • 上一篇    下一篇

辣椒素降糖降脂的机理研究进展

王远微1,2,刘 雄1,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.西南民族大学生命科学与技术学院,四川 成都 610041
  • 出版日期:2016-05-15 发布日期:2016-05-18

Advances in Hypoglycemic and Hypolipidemic Mechanisms of Capsaicin

WANG Yuanwei1,2, LIU Xiong1,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;
    2. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China
  • Online:2016-05-15 Published:2016-05-18

摘要:

辣椒素是一种香草酰胺类生物碱,是从辣椒中获取的活性物质,近年的国内外研究表明辣椒素具有降糖降脂的功效。本文综述了辣椒素通过与辣椒素受体结合、调节褐色脂肪组织和白色脂肪组织、释放脂肪细胞因子、改变肠道菌群结构、调节饮食和肌肉组织功能等几种途径发挥降糖降脂作用的机理,以期为辣椒素作为降糖降脂药物或者保健产品的开发利用提供参考依据。

关键词: 辣椒素, 降糖降脂, 机理

Abstract:

Capsaicin is a vanilla amides alkaloid which is an active ingredient in chili peppers. Much recent research has
demonstrated the hypoglycemic and hypolipidemic activity of capsaicin. This paper reviews recent progress in the research
on the hypoglycemic and hypolipidemic mechanisms of capsaicin involving binding to the capsaicin receptor, adjusting
the brown adipose tissue and white adipose tissue, releasing adipose cytokines,altering the gut microbial composition,
modulating food intake and muscle performance, aiming at providing references for further development and applications of
capsaicin as an ingredient of drugs or health products.

Key words: capsaicin, hypoglycemic and hypolipidemic, mechanism

中图分类号: