PMID- 38254521
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240128
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 13
IP  - 2
DP  - 2024 Jan 10
TI  - Research Progress on the Effect and Mechanism of Tea Products with Different 
      Fermentation Degrees in Regulating Type 2 Diabetes Mellitus.
LID - 10.3390/foods13020221 [doi]
LID - 221
AB  - A popular non-alcoholic beverage worldwide, tea can regulate blood glucose 
      levels, lipid levels, and blood pressure, and may even prevent type 2 diabetes 
      mellitus (T2DM). Different tea fermentation levels impact these effects. Tea 
      products with different fermentation degrees containing different functional 
      ingredients can lower post-meal blood glucose levels and may prevent T2DM. There 
      are seven critical factors that shed light on how teas with different 
      fermentation levels affect blood glucose regulation in humans. These factors 
      include the inhibition of digestive enzymes, enhancement of cellular glucose 
      uptake, suppression of gluconeogenesis-related enzymes, reduction in the 
      formation of advanced glycation end products (AGEs), inhibition of dipeptidyl 
      peptidase-4 (DPP-4) activity, modulation of gut flora, and the alleviation of 
      inflammation associated with oxidative stress. Fermented teas can be used to 
      lower post-meal blood glucose levels and can help consumers make more informed 
      tea selections.
FAU - Li, Guangneng
AU  - Li G
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530003, China.
FAU - Zhang, Jianyong
AU  - Zhang J
AUID- ORCID: 0000-0002-5460-194X
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Cui, Hongchun
AU  - Cui H
AD  - Tea Research Institute, Hangzhou Academy of Agricultural Sciences, Hangzhou 
      310024, China.
FAU - Feng, Zhihui
AU  - Feng Z
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Gao, Ying
AU  - Gao Y
AUID- ORCID: 0000-0003-0696-7880
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Wang, Yuwan
AU  - Wang Y
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Chen, Jianxin
AU  - Chen J
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Xu, Yongquan
AU  - Xu Y
AUID- ORCID: 0000-0001-9774-4310
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
FAU - Niu, Debao
AU  - Niu D
AUID- ORCID: 0000-0002-0515-8451
AD  - College of Light Industry and Food Engineering, Guangxi University, Nanning 
      530003, China.
FAU - Yin, Junfeng
AU  - Yin J
AD  - Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 
      310008, China.
LA  - eng
GR  - 2021YFD1601105/China national key research and development program/
GR  - 202203A06/the China Hangzhou Agricultural and Social Development Scientific 
      Research Key Project/
GR  - 2022C02033/the China Zhejiang key research and development program/
GR  - CARS-19/the China Agriculture Research System of MOF and MARA (CARS-19), the 
      Innovation Project for Chinese Academy of Agricultural Sciences/
PT  - Journal Article
PT  - Review
DEP - 20240110
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10814445
OTO - NOTNLM
OT  - biological activity
OT  - blood glucose
OT  - different fermentation degree of tea
OT  - tea products
OT  - type 2 diabetes
COIS- The authors declare no conflicts of interest.
EDAT- 2024/01/23 06:43
MHDA- 2024/01/23 06:44
PMCR- 2024/01/10
CRDT- 2024/01/23 01:02
PHST- 2023/11/28 00:00 [received]
PHST- 2024/01/05 00:00 [revised]
PHST- 2024/01/08 00:00 [accepted]
PHST- 2024/01/23 06:44 [medline]
PHST- 2024/01/23 06:43 [pubmed]
PHST- 2024/01/23 01:02 [entrez]
PHST- 2024/01/10 00:00 [pmc-release]
AID - foods13020221 [pii]
AID - foods-13-00221 [pii]
AID - 10.3390/foods13020221 [doi]
PST - epublish
SO  - Foods. 2024 Jan 10;13(2):221. doi: 10.3390/foods13020221.