Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas
Tea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the pot...
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| Format: | Article |
| Language: | English |
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Wiley
2013-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2013/238216 |
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| author | Shelly Coe Ann Fraser Lisa Ryan |
| author_facet | Shelly Coe Ann Fraser Lisa Ryan |
| author_sort | Shelly Coe |
| collection | DOAJ |
| description | Tea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g). There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly () reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans. |
| format | Article |
| id | doaj-art-05f6f4b23eee47209dd210c4b502c722 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-05f6f4b23eee47209dd210c4b502c7222025-02-03T05:59:26ZengWileyInternational Journal of Food Science2314-57652013-01-01201310.1155/2013/238216238216Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White TeasShelly Coe0Ann Fraser1Lisa Ryan2Functional Food Centre, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UKFunctional Food Centre, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UKFunctional Food Centre, Oxford Brookes University, Gipsy Lane, Oxford OX3 0BP, UKTea (Camellia sinensis) is a widely consumed beverage and recognised for its potential enhancing effect on human health due to its rich polyphenol content. While a number of studies have investigated the quantity and type of polyphenols present in different tea samples, no study has reported the potential effect of digestive enzymes on the availability of tea polyphenols for human absorption or the subsequent impact on glycaemic response. The objectives of the present study were to assess the total polyphenol content of different teas, to assess the bioaccessibility of polyphenols in whole and bagged teas, and to determine the effect of black, white, and green tea infusions on sugar release. All of the teas were a significant source of polyphenols (10–116 mg Gallic acid equivalents/g). There was an overall increase in the release of polyphenols from both the bagged and the whole teas following in vitro digestion. Bagged green tea significantly () reduced rapidly digestible starch from white bread samples compared to control and black and white bagged teas. The present study confirms that tea is a rich source of polyphenols and highlights the potential benefits it may have on modulating glycaemic response in humans.http://dx.doi.org/10.1155/2013/238216 |
| spellingShingle | Shelly Coe Ann Fraser Lisa Ryan Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas International Journal of Food Science |
| title | Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas |
| title_full | Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas |
| title_fullStr | Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas |
| title_full_unstemmed | Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas |
| title_short | Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas |
| title_sort | polyphenol bioaccessibility and sugar reducing capacity of black green and white teas |
| url | http://dx.doi.org/10.1155/2013/238216 |
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