Addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake-Reference-Cited by-同舟云学术

Addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake

Published:2020 Issue:4 Volume:11 Page:3105-3111
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yoo So-Hee¹²³⁴^ORCID,Lee Yeong-Eun¹²³⁴^ORCID,Chung Jin-Oh¹²³⁴⁵^ORCID,Rha Chan-Su⁵⁶⁴^ORCID,Hong Yong-Deog⁵⁶⁴^ORCID,Park Mi-Young⁵⁶⁴^ORCID,Shim Soon-Mi¹²³⁴^ORCID

Affiliation:

1. Department of Food Science and Biotechnology

2. Sejong University

3. Seoul 143-747

4. Republic of Korea

5. AmorePacific Corporation R&D Center

6. Giheung-gu, Yongin-si

Abstract

Results from the current study suggested that whole green tea components rich in flavonols and polysaccharides could be potential hypoglycemic excipient ingredients into green tea catechins by enhancing catechin absorption.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO03020D

Reference32 articles.

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5. Green Tea Polyphenols Inhibit the Sodium-Dependent Glucose Transporter of Intestinal Epithelial Cells by a Competitive Mechanism

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