Abstract
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 (P < 0.05) 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.
Highlights
One of the most widely consumed beverages throughout the world is tea produced from the tea plant (Camellia sinensis)
This together with evidence from epidemiological studies [2] and high consumption rates worldwide has led to growing interest in tea as a product that may significantly contribute to human health
The polyphenol profile of the different teas is affected by their different methods of production
Summary
One of the most widely consumed beverages throughout the world is tea produced from the tea plant (Camellia sinensis). Tea has been found to be a rich source of polyphenols and antioxidants [1]. This together with evidence from epidemiological studies [2] and high consumption rates worldwide has led to growing interest in tea as a product that may significantly contribute to human health. Black tea is produced by wilting, crushing, and partial oxidation and is rich in theaflavins and thearubigins [3]. In green tea production oxidation is minimised resulting in catechins being dominant [4], epigallocatechin-gallate (EGCG), white tea undergoes the least processing and is produced from young leaves and buds resulting in high levels of EGCG [5], though generally lower than the levels found in green tea
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