Addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake. Issue 4 (20th March 2020)

• Record Type: Journal Article
• Authors: Yoo, So-Hee; Lee, Yeong-Eun; Chung, Jin-Oh; Rha, Chan-Su; Hong, Yong-Deog; Park, Mi-Young; Shim, Soon-Mi
• Is Part Of: Food & function. Volume 11:Issue 4(2020)
• Page Start: 3105
• Page End: 3111
• Publication Date: 2020-03-20
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c9fo03020d
• Languages: English
• ISSNs: 2042-6496

Abstract

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. Abstract : It was revealed that excipient ingredients such as flavonols (FVN) or polysaccharides (GTP) which could be derived from green tea enhanced catechin absorption. We hypothesized that the addition of FVN or GTP as excipient ingredients into epicatechin rich green tea extracts (GTE) may improve the health benefits that accompany its consumption. When FVN8.7 (8.7% of GTE, w/w) was added to the GTE (20 mg) as an excipient ingredient, the bioaccessibility and intestinal absorption of total epicatechins was 1.2 and 1.5 times higher than that of only GTE, respectively. This was due to the free radical scavenging capacity of flavonols, showing 114.23 ± 3.07 μmol TE per g for GTE 100 + FVN8.7 and 113.64 ± 1.61 μmol TE per g for GTE 100 + FVN2, respectively. This was significantly higher than the GTE or GTE 100 + OW2 (onion peel and whangchil extracts, 2% of GTE, w/w) which have the same amount of total flavonols. Regarding potential hypoglycemic effects, co-digestion of GTE (20 mg) + green tea polysaccharides (2 mg) + FVN (5 mg) with wheat starch significantly reduced glucose intestinal absorption by 41.85 ± 1.75% compared to only the wheat starch. The results from the current study suggest that whole green tea components rich in flavonols and polysaccharides could be potential hypoglycemic excipient ingredients for green tea catechins.