期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 21, 页码 5679-5704出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1895057
关键词
Isomaltulose; D-tagatose; trehalose; insulin resistance; obesity; diabetes; nutraceuticals
资金
- National Science Centre, Poland [DEC-2018/02/X/NZ5/02339]
- Operational Programme Smart Growth 2014-2020, Programme INKUBATOR INNOWACYJNOSCI 2.0
- Medical University of Bialystok [SUB/3/NN/20/001/3327]
Studies have shown that isomaltulose, D-tagatose, and trehalose can positively impact blood glucose levels in diabetic patients, improve insulin response, and help control hyperglycemia.
Diabetes mellitus is the most common metabolic disorder contributing to significant morbidity and mortality in humans. Different preventive and therapeutic agents, as well as various pharmacological strategies or non-pharmacological tools, improve the glycemic profile of diabetic patients. Isomaltulose, d-tagatose, and trehalose are naturally occurring, low glycemic sugars that are not synthesized by humans but widely used in food industries. Various studies have shown that these carbohydrates can regulate glucose metabolism and provide support in maintaining glucose homeostasis in patients with diabetes, but also can improve insulin response, subsequently leading to better control of hyperglycemia. In this review, we discussed the anti-hyperglycemic effects of isomaltulose, D-tagatose, and trehalose, comparing their properties with other known sweeteners, and highlighting their importance for the development of the pharmaceutical and food industries.
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