Green tea with starch may calm blood sugar

PENN STATE (US) — An antioxidant found in green tea helps reduce blood sugar spikes in mice, and scientists say it could lead to new diet strategies for people.

Mice fed the antioxidant—epigallocatechin-3-gallate, or EGCG—and corn starch had a significant reduction in increase in their blood sugar (blood glucose) levels compared to mice that were not fed the compound, according to Joshua Lambert, assistant professor of food science in agricultural sciences at Penn State.

“The spike in blood glucose level is about 50 percent lower than the increase in the blood glucose level of mice that were not fed EGCG,” Lambert says.

The dose of EGCG fed to the mice was equivalent to about one and a half cups of green tea for a human.


Lambert says EGCG was most effective when the compound was fed to the mice simultaneously with corn starch. For humans, this may mean that green tea could help them control the typical blood sugar increases that are brought on when they eat starchy foods, like breads and bagels that are often a part of typical breakfasts.

“If what you are eating with your tea has starch in it then you might see that beneficial effect,” Lambert says. “So, for example, if you have green tea with your bagel for breakfast, it may reduce the spike in blood glucose levels that you would normally get from that food.”

The EGCG had no significant effect on blood sugar spikes in mice that were fed glucose or maltose, according to the researchers, who report their findings in the online version of Molecular Nutrition and Food Research. Lambert says that the reason blood sugar spikes are reduced when the mice ate starch, but not these sugars, may be related to the way the body converts starch into sugar.

An enzyme called alpha-amylase that is produced in both the mouth and by the pancreas helps break down starch into maltose and glucose. EGCG may inhibit the enzymes ability to break down the starch, the researchers indicated, since they also found that EGCG reduced the activity of alpha amylase in the pancreas by 34 percent.

Hold the sugar

If the mechanism holds in humans, this may mean that people who want to limit the blood sugar spike should skip adding sugar to their cup of green tea.

“That may mean that if you add sugar into your green tea, that might negate the effect that the green tea will have on limiting the rise in blood glucose level,” Lambert says.

Lambert adds that the green tea and the starch would need to be consumed simultaneously. For example, drinking a cup of tea well after eating a piece of toast would probably not change the blood sugar spike.

For the study, researchers separated mice into several groups based on body weight. After a fasting period, the mice were given common corn starch, maltose, or sucrose. One group of mice received EGCG along with the feed, while a control group was not fed the compound. The researchers then tested the blood sugar levels of both groups.

Lambert says the researchers next step is to test the compound on people. “The relatively low effective dose of EGCG makes a compelling case for studies in human subjects,” the researchers say.

Postdoctoral fellow Sarah C. Forester and graduate student Yeyi Gu, both in food science, worked with Lambert on the study, which was supported by the National Institutes of Health.

Source: Penn State