Inhibiting diabetes: How Green Teas burn blood sugar

Posted by Bahniman Kakati 31/12/2018 0 Comment(s)

In our previous blogpost, we discussed how polyphenol occurring naturally in green tea lowers the heart disease. Research shows that polyphenol not only clear our arterial passages from 'bad' cholesterol but also inhibit the sugar production processes that cause type-2 diabetes also known as hyperglycemia. To put it simply, diabetes is a condition that causes blood glucose (sugar) levels to rise higher than normal. It has been estimated that about 2.1 billion people suffer the debilitating effects of diabetes.

However, green tea rich in more than 4000 different beneficial compounds of which one third is comprised of polyphenol. According to USA-based National Center for Biotechnology Information (NCBI), a government health research body, a 33% risk reduction of developing type-2 diabetes was found in subjects consuming six or more cups of green tea daily as compared to those consuming less than one cup per week. In other words, if you are looking at natural remedies, green tea lowers the blood sugar.

So how does green tea achieve this important biochemical reaction? According to NCBI, epigallocatechin gallate (EGCG), the most abundant form of polyphenol in green tea, metabolizes food by inhibiting the enzyme called amylase, which is primarily responsible for turning carbohydrates into simple sugars (glucose). By inhibiting amylase, EGCG burns all the sugars by oxidizing them. According to a study published by Nature in 2015, while other inhibitors such as synthetically produced acarbose are also effective but they induce vomiting or diarrhoea in the patients. The study adds that increasingly several physicians recommend herbal remedies such as green tea, rich in inhibitors to improve sugar levels among diabetics. At TeaOrb, we offer you 20 different varieties of green tea from some of the best organic estates in Assam which may just be right choice to combat blood sugar and diabetes.

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IN THE MEDIA