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

UĞUR, Halime; ÇATAK, Jale; ÖZGÜR, Bahtiyar; EFE, Esra; GÖRÜNMEK, Mihraç; BELLİ, İsmail; YAMAN, Mustafa

doi:10.1590/fst.03022

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.03022 copy

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

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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.

Keywords:
polyphenols; herbal teas; starch digestion; glycemic index; nutrition; in vivo

Tea treatment	RDS g/100 g	SDS g/100 g	RS g/100 g
Green Tea	21.2 ± 0.3^a	24.7 ± 0.1^bc	10.7 ± 0.1^e
Turmeric	17.6 ± 0.2^f	20.9 ± 0.1^g	18.3 ± 0.3^a
Ginger	18.5 ± 0.3^cde	26.4 ± 0.2^a	11.8 ± 0.3^d
Black Tea	17.2 ± 0.2^f	24.0 ± 0.2^d	15.4 ± 0.3^b
Cinnamon	18.2 ± 0.2^e	24.5 ± 0.3^c	14.0 ± 0.5^c
Goji berry	18.9 ± 0.2^bcd	23.7 ± 0.2^de	14.1 ± 0.1^c
Elderberry	18.4 ± 0.2^cde	26.3 ± 0.1^a	11.9 ± 0.4^d
Blueberry	18.7 ± 0.1^cde	22.8 ± 0.2^f	15.1 ± 0.6^b
Rosehip	18.3 ± 0.2^de	23.8 ± 0.1^d	14.6 ± 0.1^bc
Cranberry	19.0 ± 0.3^bc	23.3 ± 0.2^e	14.4 ± 0.4^bc
White Bread	19.5 ± 0.2^b	25.1 ± 0.2^b	12.1 ± 0.4^d

Tea treatment	20’	30’	60’	90’	120’
Green Tea	37.6 ± 0.5 ^a	39.0 ± 0.4 ^bc	47.7 ± 0.5 ^d	61.0 ± 0.3 ^f	81.5 ± 0.5 ^a
Turmeric	31.1 ± 0.4 ^fg	37.7 ± 0.2 ^de	48.6 ± 0.9 ^d	59.1 ± 0.4 ^g	68.1 ± 0.3 ^f
Ginger	32.8 ± 0.4 ^cde	39.2 ± 0.5 ^bc	53.9 ± 0.3 ^b	66.6 ± 0.3 ^b	79.6 ± 0.2 ^b
Black Tea	30.5 ± 0.3 ^g	38.5 ± 0.3 ^cde	48.3 ± 0.4 ^d	63.9 ± 0.4 ^d	73.1 ± 0.4 ^e
Cinnamon	32.2 ± 0.4 ^ef	38.7 ± 0.4 ^bcd	53.9 ± 0.3 ^b	67.5 ± 0.4 ^b	75.7 ± 0.4 ^c
Goji berry	33.4 ± 0.3 ^bcd	40.0 ± 0.4 ^ab	56.4 ± 0.3 ^a	67.4 ± 0.4 ^b	75.5 ± 0.3 ^c
Elderberry	32.7 ± 0.3 ^cde	37.7 ± 0.4 ^e	53.7 ± 0.5 ^b	67.1 ± 0.7 ^b	79.3 ± 0.8 ^b
Blueberry	33.2 ± 0.2 ^cde	39.2 ± 0.4 ^bc	53.4 ± 0.2 ^bc	62.5 ± 0.2 ^e	73.6 ± 0.5 ^de
Rosehip	32.4 ± 0.3 ^de	38.1 ± 0.3 ^cde	52.1 ± 0.3 ^c	62.0 ± 0.5 ^ef	74.6 ± 0.4 ^cd
Cranberry	33.6 ± 0.5 ^bc	39.2 ± 0.4 ^bc	52.8 ± 0.3 ^bc	70.9 ± 0.3 ^a	74.9 ± 0.3 ^c
Bread	34.6 ± 0.4 ^b	40.8 ± 0.3 ^a	57.5 ± 0.6 ^a	65.2 ± 0.3 ^c	79.0 ± 0.4 ^b

Tea treatment	HI	pGI
Green Tea	91.4 ± 0.9^ef	89.9 ± 0.2^ef
Turmeric	88.3 ± 1.2^g	88.2 ± 0.5^g
Ginger	96.4 ± 0.8^cd	92.7 ± 0.4^cd
Black Tea	90.0 ± 0.8^fg	89.1 ± 0.3^fg
Cinnamon	96.4 ± 0.8^cd	92.6 ± 0.4^cd
Goji berry	99.1 ± 0.7^ab	94.1 ± 0.4^ab
Elderberry	95.6 ± 0.8^cd	92.2 ± 0.3^cd
Blueberry	94.7 ± 0.6^d	91.7 ± 0.3^d
Rosehip	92.6 ± 0.7^e	90.6 ± 0.2^e
Cranberry	97.4 ± 0.8^bc	93.2 ± 0.3^bc
Bread	100.0 ± 0.9^a	94.6 ± 0.5^a

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[1] *Corresponding author: halime.halimeugur@gmail.com