Scientists from Jinan University found that coffee in black tea can improve insulin sensitivity. The research was published in the journal nutrients.
Diabetes is a serious public health problem. The International Diabetes Federation estimates that there will be more than 592 million cases of diabetes by 2035. Type 2 diabetes (T2DM) is an increasingly common metabolic disease often associated with cellular resistance (decreased sensitivity) to insulin. This causes impaired glucose uptake by cells.
Theabrownin, the bioactive component of dark Chinese tea, has previously been shown to improve insulin sensitivity in skeletal muscle and reduce fasting blood sugar levels, while also promoting the growth of beneficial gut bacteria.
In the new study, scientists performed experiments on cells. They confirmed that theabrownin was not toxic to cells, including at high concentrations.
Treatment with theabrownin reduced levels of cell-damaging reactive oxygen species in mitochondria, structures responsible for cellular energy production. This led to a reduction in oxidative stress in the cells. Additionally, theabrownin slowed down the activity of the HMGCR molecule, which plays a role in cholesterol synthesis.
Theabraunin isolated from tea with any degree of fermentation caused an increase in the absorption and processing of glucose by cells. However, coffee obtained from long fermentation tea (14 days) was more effective than short fermentation tea (7 days).
Previously cardiologists warned hypertensive patients about the dangers of the cold season.
Source: Gazeta
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