Potential benefits of tea in the glycemic response

A study conducted by researchers from the Functional Food Center, Oxford Brookes University (UK), published in the scientific journal International Journal of Food Science, demonstrated the capacity of sugar reduction and bioavailability of tea polyphenols.

Specifically, the capacities of black, green and white tea varieties were studied in order to determine the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on the glycemic response.

For example, with green tea the rapidly digestible starch of the white bread samples was reduced in comparison with the varieties of tea bank and black tea.

On the other hand, the authors reached the conclusion that it is confirmed that tea is a rich source of polyphenols, highlighting the potential benefits it can have on the modulation of the glycemic response in humans.

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