Haili Wang, Rushui Shao

(College of Forestry and Life Sciences, Chongqing University of Arts and Sciences)

Abstract：

With the change of people's daily diet and lifestyle, the incidence rate of type 2 diabetes is increasing year by year. Patients usually control their blood sugar through oral medicine and insulin injection, but at the same time, it will lead to some adverse reactions. Therefore, the use of functional food aids to regulate blood sugar has become a current research hotspot. This article provides a systematic analysis and review of blood glucose regulating foods and functional factors, with a focus on the research progress of blood glucose regulating foods at home and abroad. It briefly describes the main blood glucose regulating functional factors such as polysaccharides, polyphenols, and flavonoids, reviews the research progress of blood glucose regulating functional factor processing technologies such as extraction technology, microcapsule technology, and drying technology, and points out the cutting-edge technologies for future research on blood glucose regulating foods, including biomimetic simulated digestion technology, consumer research and sensory quality evaluation technology, and omics technology. It also looks forward to the development prospects of blood glucose regulating foods, in order to provide scientific theoretical references for the research and utilization of blood glucose lowering resources and the development of functional foods.

Key Words：

blood sugar; regulating food; process technology