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THE PHARMA REVIEW (SEP OCT 2018)

Role of Tea Polyphenols in Diabetes

Dhrubajyoti Sarkar, Dibyendu Dutta, Subhash C. Mandal, Sankhadip Bose

Introduction:

Abstract: Diabetes mellitus, characterized by hyperglycemia, is growing at an alarming rate. Tea is the most consumed beverages; it is next only to water. The chief chemical components of tea leaves are polyphenols (catechins and flavonoids), alkaloids (caffeine, theophylline, theobromine), polysaccharides, volatile oils, amino acids, lipids, vitamins (e.g. vitamin C), inorganic elements (e.g. aluminium, fluorine, manganese) etc. However, the polyphenols are mostly accountable for the therapeutic properties of tea. The type of polyphenols varies in different tea according to their process of manufacturing and fermentation. This current write up reviews the polyphenolic constituents of different types of tea and their in-vivo and in-vitro anti-diabetic properties..
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