[제 2 주제] 전통식품 및 소재의 항당뇨효과

• 발행기관: 인제대학교 식품과학연구소
• 저자명: 김정인
• 간행물 정보: 『인제식품과학 FORUM 논총』제8회, 39~56쪽, 전체 18쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2000.04.01

영문 초록

About 5~8% of Koreans have diabetes mellitus and the prevalence of this disease has been rapidly increasing because of dietary and other lifestyle factors. The goal of medical and nutritional treatment for diabetes is to control blood glucose and lipid levels and treat complications. Among traditional foods and food materials, buckwheat, soybean, and various seaweeds appear to have strong antidiabetic effects. Dietary buckwheat improved glucose tolerance in normal rats and decreased fasting blood glucose level in streptozotocin-induced diabetic rats. Buckwheat also decreased blood glycated hemoglobin and total cholesterol levels in patient with type II diabetes. Soybean and Chongkukjang flattened postprandial increase of blood glucose levels in normal and diabetic rats. Methanol extracts of soybean and Chongkukjang decreased activity of α-glucosidase in vitro. Chronic feeding of Chongkukjang improved glucose tolerance in diabetic rats. Dietary sea tangle, mixture of purple laver and sea lettuce, agar agar improved glucose tolerance and increased excreation of cholesterol and bile acids in feces in diabetic rats.

목차

Abstract

1. 서론

2. 메밀의 항당뇨 효과

3. 콩의 항당뇨효과

4. 해조류의 항당료 효과

5. 결론

6. 참고문헌