Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index

Detalhes bibliográficos
Autor(a) principal: UĞUR,Halime
Data de Publicação: 2022
Outros Autores: ÇATAK,Jale, ÖZGÜR,Bahtiyar, EFE,Esra, GÖRÜNMEK,Mihraç, BELLİ,İsmail, YAMAN,Mustafa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101163
Resumo: Abstract The purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.
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spelling Effects of different polyphenol-rich herbal teas on reducing predicted glycemic indexpolyphenolsherbal teasstarch digestionglycemic indexnutritionin vivoAbstract The purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101163Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.03022info:eu-repo/semantics/openAccessUĞUR,HalimeÇATAK,JaleÖZGÜR,BahtiyarEFE,EsraGÖRÜNMEK,MihraçBELLİ,İsmailYAMAN,Mustafaeng2022-05-30T00:00:00Zoai:scielo:S0101-20612022000101163Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-05-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
title Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
spellingShingle Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
UĞUR,Halime
polyphenols
herbal teas
starch digestion
glycemic index
nutrition
in vivo
title_short Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
title_full Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
title_fullStr Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
title_full_unstemmed Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
title_sort Effects of different polyphenol-rich herbal teas on reducing predicted glycemic index
author UĞUR,Halime
author_facet UĞUR,Halime
ÇATAK,Jale
ÖZGÜR,Bahtiyar
EFE,Esra
GÖRÜNMEK,Mihraç
BELLİ,İsmail
YAMAN,Mustafa
author_role author
author2 ÇATAK,Jale
ÖZGÜR,Bahtiyar
EFE,Esra
GÖRÜNMEK,Mihraç
BELLİ,İsmail
YAMAN,Mustafa
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv UĞUR,Halime
ÇATAK,Jale
ÖZGÜR,Bahtiyar
EFE,Esra
GÖRÜNMEK,Mihraç
BELLİ,İsmail
YAMAN,Mustafa
dc.subject.por.fl_str_mv polyphenols
herbal teas
starch digestion
glycemic index
nutrition
in vivo
topic polyphenols
herbal teas
starch digestion
glycemic index
nutrition
in vivo
description Abstract The purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101163
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101163
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.03022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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