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首页> 外文期刊>Nutrition & Food Science >Spices and type 2 diabetes.
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Spices and type 2 diabetes.

机译:香料和2型糖尿病。

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摘要

The prevalence of type-2 diabetes is a public health issue, since poor glucose homeostasis is also linked with the development of cardiovascular disease. Diet is known to improve glucose metabolism, and this review summarises how spices might help to reduce the risks of developing type-2 diabetes. The effects of cinnamon, garlic, ginger, basil, oregano, sage, nutmeg, cloves, tea, and curry powder on glucose metabolism, blood glucose, and/or vascular health are discussed. It appears that spices were effective at normal culinary levels, had a positive effect on glucose and insulin responses, and might be useful in the dietary management of type-2 diabetes.
机译:2型糖尿病的患病率是公共卫生问题,因为不良的葡萄糖稳态也与心血管疾病的发展有关。饮食已知能改善葡萄糖代谢,该评论总结了调味品如何帮助降低罹患2型糖尿病的风险。讨论了肉桂,大蒜,姜,罗勒,牛至,鼠尾草,肉豆蔻,丁香,茶和咖喱粉对葡萄糖代谢,血糖和/或血管健康的影响。香料在正常的饮食水平上似乎是有效的,对葡萄糖和胰岛素反应具有积极作用,并且可能在2型糖尿病的饮食管理中有用。

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