Role of Black Tea in Type 2 Diabetes Mellitus and Metabolic Syndrome

Consumption of black tea has been popular widely across the world. Tea (Camellia sinensis) has been used as a daily beverage since time immemorial. Tea is mainly available in three variants, approximately 76% to 78% of the tea produced and consumed worldwide is black, 20%-22% is green and less than 2% is oolong. Tea is an excellent source of poly phenolic compounds, particularly flavonoids. The catechins, also known as polyphenols present in the tea are mainly ascribed for the beneficial effect of tea in type 2 diabetes and metabolic syndrome. These active components (catechins) constitute seven forms including epigalocatechingallate (EGCg).The purpose of this review will focus on the effect of black tea catechins extracted from the Camelliasinensis plant on type 2 diabetes and metabolic syndrome.It is hoped that black tea can be consumed in a suitable manner as a supplement to prevent the advancement of type 2 diabetes, metabolic syndrome along with imparting other health benefits as well.

Author(s): Nirmalya Roy, Kingshuk Bhattacharjee, Sandip Bandhopadhyaya, Sirshendu Chatterjee, Ashish Kumar Saha, Ananya Chatterjee, Arpita Saha, Surmi Roy and Chittaranjan Maity

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