Suppression of increased blood glucose levels in mice by Awa-ban tea following oral administration of mono- and disaccharides

Miki Hiasa, Megumi Kurokawa, Hiroshi Akita, Masatomo Harada, Kengo Niki, Kana Ohta, Masaki Shoji, Noriko Echigo, Takashi Kuzuhara

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

Awa-ban tea is a uniquely flavored, pickled and anaerobically fermented tea found only in the Tokushima prefecture in the Shikoku region of Japan. Diabetes is a major health problem worldwide. Here, we report that Awa-ban tea suppressed the increase in blood glucose levels after oral administration of maltose, sucrose, or glucose in mice (n = 9-54). Awa-ban tea suppressed the area under the curve (AUC) of blood glucose by 72-83%. Thus, we propose that Awa-ban tea can be used as an alternative functional beverage for diabetes prevention.

Original languageEnglish
Pages (from-to)188-192
Number of pages5
JournalJournal of Functional Foods
Volume8
Issue number1
DOIs
Publication statusPublished - Jan 1 2014
Externally publishedYes

Keywords

  • Awa-ban tea
  • Blood glucose level
  • Diabetes
  • Disaccharides
  • Monosaccharides

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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