Why can drinking tea lower blood sugar?

In the workplace, many white-collar workers will drink tea at work to relieve fatigue, and they will also go out for afternoon tea together during the afternoon break. So what are the functions of tea? For example, it can delay aging, maintain body shape, improve muscle endurance, lower blood sugar, etc. Many people don’t understand why drinking tea can lower blood sugar? Below we will introduce to you the specific reasons why drinking tea can lower blood sugar.

1. Green tea

The catechins contained in green tea can delay the absorption of sugar in the small intestine, thereby inhibiting the rise in blood sugar after meals. The antioxidant ingredients it contains can also reduce the body's inflammatory response and increase the toughness of capillaries.

2. Mulberry leaf tea

In ancient times, mulberry leaves were used to make traditional Chinese medicine for treating diabetes. 1-deoxynojirimycin, a unique ingredient in mulberry leaf tea, can inhibit the α-glucosidase in the small intestine that breaks down polysaccharides into glucose, thereby inhibiting the rise in blood sugar. It is recommended to drink it before meals for better blood sugar lowering effect.

3. Coarse tea

Coarse tea refers to coarser and older tea leaves, such as bamboo leaves, willow leaves, jujube leaves, pear leaves, etc., which are processed and used as tea. Although it does not look beautiful, it contains a lot of tea polysaccharides, which help improve the function of damaged pancreatic beta cells. However, tea polysaccharides are not heat-resistant, so it is recommended to brew it with warm water at about 50 degrees Celsius for a higher absorption rate.

4. Guava tea

It is made by drying the leaves of the tropical fruit guava and soaking them in hot water. It can improve the utilization of glucose by peripheral tissues and promote the binding of insulin to receptors. A survey by Japan's Ryukyus University found that the low incidence of diabetes in Okinawa is related to the local people's love of drinking this tea.

5. Yacon Leaf Tea

The yacon plant of the Asteraceae family is native to the Andes Mountains in South America. Studies have found that its leaves contain insulin-like substances that can help the body control blood sugar and lower cholesterol and triglycerides.

6. Banana tea

It is a tea made from wild banana leaves. The corosolic acid in it has a function similar to insulin and can promote the entry of glucose into cells.

7. Gymnema sylvestre tea

This plant is a traditional Indian herbal medicine and is also produced in Yunnan, Guangxi and other places in my country. The gymnemic acid in it can inhibit the decomposition and absorption of sugars in the intestines, making it suitable for drinking before meals.

Benefits of Tea

1. Delaying aging

Tea contains a variety of antioxidant substances and antioxidant nutrients, which are effective in eliminating free radicals. Therefore, drinking tea can also help prevent aging and has health-care functions. Drinking three or two cups a day can play an anti-aging role. Tea contains a variety of vitamins and amino acids. Drinking tea can help clear away oil and greasiness, enhance nerve excitement, and promote digestion and diuresis.

2. Stay in shape

The discussion about tea in the Tang Dynasty's "Herbal Supplement" mentioned that "long-term consumption of tea will make people thin", and modern scientific research has confirmed this. The caffeine in tea can promote the secretion of gastric juice, aid digestion, and enhance the body's ability to break down fat. Foreign studies have also shown that drinking tea regularly can reduce waist circumference and lower body mass index (BMI), thus helping to prevent diabetes and cardiovascular and cerebrovascular diseases.

3. Improve muscle endurance

Studies have found that tea contains an antioxidant called "catechins" that can increase the body's ability to burn fat, improve muscle endurance, help fight fatigue, and increase the time of physical exercise. Drinking green tea regularly has the most significant effect.