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Journal of Tea Science ›› 2005, Vol. 25 ›› Issue (3): 219-224.doi: 10.13305/j.cnki.jts.2005.03.011

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Study on the Hypoglycemic Mechanism of Tea Polysaccharides and Tea Polyphenols

DING Ren-feng, HE Pu-ming*, JIE Guo-liang   

  1. Department of Tea Science, Zhejiang University, Hangzhou 310029, China
  • Online:2005-09-25 Published:2019-09-16

Abstract: The investigation on the hypoglycemic mechanism of tea polysaccharides and tea polyphenol in diabetic SD rats induced by alloxan was conducted. Methods: After feeding tea polysaccharides or polyphenols for 3 weeks, the changes of the level of blood glucose, insulin and the activities of amylase, sucrase and maltase in small intestine were inspected in diabetic rats. Results about that the suppressive effect of high level of blood glucose induced by alloxan was observed in the groups feeded with tea polysaccharides or tea polyphenols obviously in the experimental period. Compared with control group, the level of blood insulin in the group feeded with tea polysaccharides was increased significantly (P<0.05), the activity of sucrase and maltase were decreased significantly. Almost the same change without significance was observed in the group feeded with tea polyphenols while compared with the control group. Investigation indicated that the tea polysaccharides and tea polyphenols have remarkable suppressive hyperglycemic effect on diabetic rats induced by alloxan. These results suggested that functionary mechanisms of the suppressive hyperglycemic effect of tea polysaccharides may be induced by controlling the activities of sucrase and maltase.

Key words: Tea polysaccharides, Tea polyphenols, Diabetic mellitus, Hypoglycemic effect

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