Physicochemical Properties and Antioxidant Capacity of 3 Polysaccharides from Green Tea, Oolong Tea, and Black Tea

Abstract

Diabetes mellitus (DM) is one of the primary threats to human health due to its increasing prevalence, chronic course, and disabling complications. Control of postprandial hyperglycemia and inhibition of oxidative stress are suggested to be important in the treatment of diabetes. Many efforts had been made to search for effective and safe alpha-glucosidase inhibitors and antioxidants from natural materials to develop a physiological functional food or lead compounds for curing diabetes. Coarse tea was used to cure diabetics in people in China and Japan. The hypoglycemic activity increased with the contents of polysaccharide in coarse tea. Many studies have focused on the hypoglycemic activities of tea polysaccharides, but little is known about the glycosidase inhibitory effects of tea polysaccharide. The aim of this study was to find a tea polysaccharide with the best potential for exploitation in curing diabetes.