Suppression of blood glucose level by a new fermented tea obtained by tea-rolling processing of loquat (Eriobotrya japonica) and green tea leaves in disaccharide-loaded Sprague-Dawley rats

Journal of the Science of Food and Agriculture

Volumn 90, Issue 5, 2010, Pages 779-783

  Tamaya, Kei ^a   Matsui, Toshiro ^b   Toshima, Asami ^b   Noguchi, Mai ^b   Ju, Qiu ^b   Miyata, Yuji ^c   Tanaka, Takashi ^d   Tanaka, Kazunari ^e  

^a INDUSTRIAL TECHNOLOGY CENTER OF NAGASAKI   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

^c Higashisonogi Tea Branch   (Japan)

^d NAGASAKI UNIVERSITY   (Japan)

^e UNIVERSITY OF NAGASAKI   (Japan)

Author keywords

Antihyperglycaemic effect; Fermented tea; Loquat leaf; Non insulin dependent diabetes mellitus

Indexed keywords

INSULIN; MALTOSE; SUCROSE;

ANIMAL; ARTICLE; BEVERAGE; BLOOD; COMPARATIVE STUDY; DIET THERAPY; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; GLUCOSE BLOOD LEVEL; GLUCOSE TOLERANCE TEST; HYPERGLYCEMIA; LOQUAT; MALE; NON INSULIN DEPENDENT DIABETES MELLITUS; PLANT LEAF; POSTPRANDIAL STATE; RAT; SPRAGUE DAWLEY RAT; TEA; TIME;

ANIMALS; BEVERAGES; BLOOD GLUCOSE; DIABETES MELLITUS, TYPE 2; ERIOBOTRYA; FERMENTATION; FOOD HANDLING; FUNCTIONAL FOOD; GLUCOSE TOLERANCE TEST; HYPERGLYCEMIA; INSULIN; MALE; MALTOSE; PLANT LEAVES; POSTPRANDIAL PERIOD; RATS; RATS, SPRAGUE-DAWLEY; SUCROSE; TEA; TIME FACTORS;

ERIOBOTRYA JAPONICA; RATTUS;

EID: 77649313250     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3883     Document Type: Article

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