Department of Biochemistry (Kuzuhara Lab.)

Suppression of increased blood glucose levels in mice by Awa-ban tea following oral administration of mono- and disaccharides

Miki Hiasa, Megumi Kurokawa, Hiroshi Akita, Masatomo Harada, Kengo Niki, Kana Ohta, Masaki Shoji, Noriko Echigo, Takashi Kuzuhara

Journal of Functional Foods8, 188–192 (2014).

Highlights
•Awa-ban tea suppressed blood glucose levels after administration of maltose in mice
•Awa-ban tea suppressed blood glucose levels after administration of sucrose in mice
•Awa-ban tea suppressed blood glucose levels after administration of glucose in mice
•Awa-ban tea suppressed the area under the curve (AUC) of blood glucose by 72–83%
•Awa-ban tea is an alternative functional beverage to prevent diabetes

 

Awa-ban tea is a uniquely flavored, pickled and anaerobically fermented tea found only in the Tokushima prefecture in the Shikoku region of Japan. Diabetes is a major health problem worldwide. Here, we report that Awa-ban tea suppressed the increase in blood glucose levels after oral administration of maltose, sucrose, or glucose in mice (n = 9–54). Awa-ban tea suppressed the area under the curve (AUC) of blood glucose by 72–83%. Thus, we propose that Awa-ban tea can be used as an alternative functional beverage for diabetes prevention.