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探讨烘焙咖啡中的热反应物预防糖尿病的作用。方法：热反应物主要为烟酸(NA)和美拉德反应物(MRPs)。首先观察数种MRPs的肝代谢情况,再以代表性的MRP——2,5-二甲基吡嗪(2,5-DMP)为模型。为了探讨饮用咖啡可以预防单独给予NA的副作用(颜面潮红)与反弹现象[血中游离脂肪酸(FFA)过度升高]的原因,对NA和2,5-DMP的药物动态进行观察。另外,单独给予2,5-DMP,观察
To explore the role of thermal reactants in roasted coffee in preventing diabetes. Methods: The main thermal reactants are niacin (NA) and Maillard reactants (MRPs). Firstly, we observed the hepatic metabolism of several kinds of MRPs, and then took the representative MRP - 2,5-dimethylpyrazine (2,5-DMP) as a model. Pharmacokinetics of NA and 2,5-DMP were observed in order to investigate the reason that drinking coffee can prevent NA side effects (facial flushing) and rebound phenomenon [excessive increase of blood free fatty acids (FFA)]. In addition, 2,5-DMP alone was administered and observed