2018Journal article
Zhang H, Jiang Y, Pan J, Lv Y, Liu J, Zhang S, Zhu Y
Food chemistry
The importance of postprandial hyperglycemia in the treatment of diabetes has been recognized recently. Tea products, such as tea polyphenols (TP), epigallocatechin gallate (EGCG), matcha, and instant tea, were chosen as constituents of tea-flour food, aimed at regulating the release of glucose from starchy foods in the postprandial period. Six starches were chosen for internal composition analysis and hydrolysis studies in vitro. Corn starch, wheat starch, and lily root flour appeared to have higher resistant starch content, slower digestion profiles, and lower kinetic constants, implying sustained release of glucose in the gastrointestinal tract. The effect of tea products on starch digestion was determined in order to get a desired formulation of dietary product for patients with hyperglycemia. Compared with macha and instant tea, TP and EGCG exerted greater inhibition of amylase and amyloglucosidase, especially for corn starch with 0.5% TP or 0.5% EGCG.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
In vitro / cell study
Lab experiments on cells or isolated systems.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the keywords).
Zhang H, Jiang Y, Pan J, Lv Y, Liu J, Zhang S, Zhu Y. (2018). Effect of tea products on the in vitro enzymatic digestibility of starch. Food chemistry. https://doi.org/10.1016/j.foodchem.2017.09.138
DOI: 10.1016/j.foodchem.2017.09.138 · PubMed ID: 29146347 · Cited by 76 (OpenAlex)
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