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Bhattacharjee, Kingshuk
- Effect of Black Tea on Diabetes and Metabolic Syndrome
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Authors
Nirmalya Roy
1,
Kingshuk Bhattacharjee
1,
Sandip Bandhopadhyaya
1,
Sirshendu Chatterjee
1,
Ashish Kumar Saha
1,
Ananya Chatterjee
1,
Arpita Saha
1,
Surmi Roy
1,
Chittaranjan Maity
1
Affiliations
1 KPC Medical College, Department of Biochemistry and Department of Medicine, Kolkata, West Bengal, IN
1 KPC Medical College, Department of Biochemistry and Department of Medicine, Kolkata, West Bengal, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 3 (2016), Pagination: 354-359Abstract
Black tea consumption has been popular widely across the world. Tea (Camellia sinensis) has been used as a daily beverage since time immemorial. Tea is mainly available in three variants, approximately 76% to 78% of the tea produced and consumed worldwide is black, 20-22% is green and less than 2% is oolong. Tea is an excellent source of polyphenolic compounds, particularly flavonoids. The active components of tea responsible for such biological effects are known to be catechins (known as polyphenols), which constitute seven forms including epigalocatechingallate (EGCg). EGCg is a major catechin compound present in tea extracts and is also the most active form in a variety of biological activities.]. The purpose of this review will focus on the effect of black tea catechins extracted from the Camellia sinensis plant on type 2 diabetes and metabolic syndrome. It is hoped that black tea can be consumed in a suitable manner as a supplement to prevent the progression of type 2 diabetes along with imparting other health benefits as well.
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