The inhibitory action of purple tea on in vivo starch digestion compared to other Camellia sinensis teas

• Published in: Food research international 2021-12, Vol.150, p.110781-110781, Article 110781
• Main Authors: da Silva, Tamires Barlati Vieira, Castilho, Pâmela Alves, Sá-Nakanishi, Anacharis Babeto de, Seixas, Flávio Augusto Vicente, Dias, Maria Inês, Barros, Lillian, Ferreira, Isabel C.F.R., Bracht, Adelar, Peralta, Rosane Marina
• Format: Article
• Language: English
• Subjects: Amylase inhibitors; Antiglycemic; Camellia sinensis; Purple tea; Starch digestion
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2021.110781

[Display omitted] •Camellia sinensis teas were investigated for their anti-diabetic potential.•Phenolics of green, oolong, black, white, and purple teas were identified/quantified.•Purple tea was the best inhibitor of both α-amylaseand starch absorption in vivo.•Epigallocatechin gallate is probably involved in the amylase inhibition.•Kaempferol and myricetin derivatives can also involved in the amylase inhibition. In order to contribute to improve knowledge about the actions of Camellia sinensis extracts on starch digestion, several varieties were compared. The latter were green, oolong, white, black, and purple teas. The results are hoped to contribute to our understanding of the mode of action and potency of the various tea preparations as possible adjuvants in the control of post-prandial glycemia. The extracts were prepared in way similar to their form of consumption. All extracts decreased starch digestion, but the purple tea extract was the strongest inhibitor, their inhibitory tendency started at the dose of 50 mg/kg and was already maximal with 250 mg/kg. Maltose tolerance was not significantly affected by the extracts. Glucose tolerance was not affected by purple tea, but black tea clearly diminished it; green tea presented the same tendency. Purple tea was also the strongest inhibitor of pancreatic α-amylase, followed by black tea. The green tea, oolong tea, and white tea extracts tended to stimulate the pancreatic α-amylase at low concentrations, a phenomenon that could be counterbalancing its inhibitory effect on starch digestion. Based on chemical analyses and molecular docking simulations it was concluded that for both purple and black tea extracts the most abundant active component, epigallocatechin gallate, seems also to be the main responsible for the inhibition of the pancreatic α-amylase and starch digestion. In the case of purple tea, the inhibitory activity is likely to be complemented by its content in deoxyhexoside-hexoside-containing polyphenolics, especially the kaempferol and myricetin derivatives. Polysaccharides are also contributing to some extent. Cyanidins, the compounds giving to purple tea its characteristic color, seem not to be the main responsible for its effects on starch digestion. It can be concluded that in terms of postprandial anti-hyperglycemic action purple tea presents the best perspectives among all the tea varieties tested in the present study.