食品与发酵工业2026，Vol.52Issue(2)：429-438,10.DOI:10.13995/j.cnki.11-1802/ts.043069
杏仁降糖作用及机制研究进展
Research progress on hypoglycemic effect and mechanism of almond
摘要
Abstract
Diabetes mellitus is a chronic metabolic disorder characterised by impaired insulin secretion and/or peripheral insulin re-sistance.Although advancements in disease knowledge and clinical management have improved glycemic control rates,the global preva-lence of diabetes continues to rise.This is driven by modern lifestyle transitions,such as high-fat dietary patterns,sedentary lifestyles,and obesity.As prototypical medicinal and edible homologous ingredients,almonds exhibit diverse bioactive components,including pro-teins,polysaccharides,polyphenols,and amygladin.These components demonstrate extensive applications in nutritional and pharmacologi-cal domains.There is an emerging body of evidence that suggests almond-derived extracts enhance insulin secretion and improve insulin re-sistance,thereby exerting a hypoglycaemic effect.This article provides an extensive review of the glucose-lowering constituents of almonds,including polypeptides,polysaccharides,polyphenols,and amygdalin.It also explores their antidiabetic efficacy in clinical contexts and the underlying mechanisms.This study highlights the remarkable potential of almonds to reduce blood sugar levels,and provides novel in-sights for future mechanistic investigations,as well as the development of innovative antidiabetic products and the strategic prevention and treatment of diabetes.关键词
杏仁/活性物质/降糖/糖尿病/作用机制Key words
almond/active substance/hypoglycemic leveling/diabetes/mechanism of action引用本文复制引用
刘洁琳,唐霞,巫小慧,李慧玲,张莹莹,路亚欣,曹佳程,周良付,生庆海..杏仁降糖作用及机制研究进展[J].食品与发酵工业,2026,52(2):429-438,10.基金项目
河北农业大学人才引进项目(YJ2022005) （YJ2022005）
