Title:Improving Metabolic Control Through Functional Foods
Volume: 26
Issue: 19
关键词:
胰岛素敏感性，2型糖尿病，非酒精性脂肪肝，炎症，短链脂肪酸，线粒体解偶联。
摘要:
Background: Functional foods are designed to have physiological benefits and reduce the
risk of chronic disease beyond basic nutritional functions. Conditions related to overnutrition such as
Metabolic Syndrome and Type 2 diabetes are increasingly serious concerns in Western societies. Several
nutrient classes are considered to protect against these conditions and this review focuses on the latest
clinical and preclinical evidence supporting their efficacy and the molecular mechanisms by which they
act.
Methods: The review searched the literature for information and data on the following functional food
components and their protective effects against Metabolic Syndrome and Type 2 Diabetes: Dietary fiber;
Medium-chain triglycerides and Ketone esters; ω3 Polyunsaturated fatty acids and Antioxidants.
Results: Data from a hundred and four studies were reviewed and summarized. They indicate that dietary
fiber results in the production of beneficial short chain fatty acids via intestinal microbiota, as well
as increasing intestinal secretion of incretins and satiety peptides. Medium chain triglycerides and ketone
esters promote thermogenesis, inhibit lipolysis and reduce inflammation. They also decrease endogenous
synthesis of triglycerides and fatty acids. ω3-PUFA’s act to soften inflammation through an
increase in adiponectin secretion. Antioxidants are involved in the protection of insulin sensitivity by
PTP1B suppression and SIRT1 activation.
Conclusion: Functional foods have actions that complement and/or potentiate other lifestyle interventions
for reversing Metabolic Syndrome and Type 2 Diabetes. Functional foods contribute to reduced
food intake by promoting satiety, less weight gain via metabolic uncoupling and improved insulin sensitivity
via several distinct mechanisms.
