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Sci Rep. 2016 Aug 17;6:31703. doi: 10.1038/srep31703.

Safety and anti-hyperglycemic efficacy of various tea types in mice.

Author information

1
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea &Food Science, Anhui Agricultural University, Hefei, Anhui 230036, PR China.

Abstract

Tea, a beverage consumed worldwide, has proven anti-hyperglycemic effects in animal models. Better efficacies of tea beverages are frequently associated with high-dose levels, whose safety attracts considerable attention. Based on the inherent nature of tea catechin oxidation, fresh tea leaves are manufactured into diverse tea types by modulating the oxidation degree of catechins. The present study aimed to assess various tea types for their safety properties and anti-hyperglycemic effects. Mice were allowed free access to tea infusion (1:30, w/v) for one week, and the rare smoked tea caused salient adverse reactions, including hepatic and gastrointestinal toxicities; meanwhile, the widely-consumed green and black teas, unlike the rare yellow tea, suppressed growth in fast-growing healthy mice. When mice were fed a high-fat diet and allowed free access to tea infusion (1:30, w/v) for 25 days, only yellow tea significantly reduced blood glucose. Therefore, various teas showed different safety profiles as well as anti-hyperglycemic efficacy strengths. To achieve an effective and safe anti-hyperglycemic outcome, yellow tea, which effectively suppressed high-fat diet-induced early elevation of hepatic thioredoxin-interacting protein, is an optimal choice.

PMID:
27531374
PMCID:
PMC4987693
DOI:
10.1038/srep31703
[Indexed for MEDLINE]
Free PMC Article

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