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It appears (at least in a test tube) that good old fashioned tea can enhance insulin's activity rather dramatically. It also appears to reduce gluconeogenesis in the liver. This combo of effects may well be the best thing we can do for our over burdened, over carbed bodies, especially those on keto diets of with type 2 diabetes. Just make sure you leave out the milk!
J Agric Food Chem 2002 Nov 20;50(24):7182-6
Tea enhances insulin activity.
Anderson RA, Polansky MM.
Nutrient Requirements and Functions Laboratory, Beltsville Human Nutrition Research Center, U.S. Department of Agriculture,
Beltsville, Maryland 20705, USA.
The most widely known health benefits of tea relate to the polyphenols as the principal active ingredients in protection against oxidative
damage and in antibacterial, antiviral, anticarcinogenic, and antimutagenic activities, but polyphenols in tea may also increase insulin
activity. The objective of this study was to determine the insulin-enhancing properties of tea and its components. Tea, as normally
consumed, was shown to increase insulin activity >15-fold in vitro in an epididymal fat cell assay. Black, green, and oolong teas but not
herbal teas, which are not teas in the traditional sense because they do not contain leaves of Camellia senensis, were all shown to
increase insulin activity. High-performance liquid chromatography fractionation of tea extracts utilizing a Waters SymmetryPrep C18
column showed that the majority of the insulin-potentiating activity for green and oolong teas was due to epigallocatechin gallate. For
black tea, the activity was present in several regions of the chromatogram corresponding to, in addition to epigallocatechin gallate,
tannins, theaflavins, and other undefined compounds. Several known compounds found in tea were shown to enhance insulin with the
greatest activity due to epigallocatechin gallate followed by epicatechin gallate, tannins, and theaflavins. Caffeine, catechin, and
epicatechin displayed insignificant insulin-enhancing activities. Addition of lemon to the tea did not affect the insulin-potentiating activity.
Addition of 5 g of 2% milk per cup decreased the insulin-potentiating activity one-third, and addition of 50 g of milk per cup
decreased the insulin-potentiating activity approximately 90%. Nondairy creamers and soy milk also decreased the insulin-enhancing
activity. These data demonstrate that tea contains in vitro insulin-enhancing activity and the predominant active ingredient is
epigallocatechin gallate.
J Agric Food Chem 2002 Nov 20;50(24):7182-6
Tea enhances insulin activity.
Anderson RA, Polansky MM.
Nutrient Requirements and Functions Laboratory, Beltsville Human Nutrition Research Center, U.S. Department of Agriculture,
Beltsville, Maryland 20705, USA.
The most widely known health benefits of tea relate to the polyphenols as the principal active ingredients in protection against oxidative
damage and in antibacterial, antiviral, anticarcinogenic, and antimutagenic activities, but polyphenols in tea may also increase insulin
activity. The objective of this study was to determine the insulin-enhancing properties of tea and its components. Tea, as normally
consumed, was shown to increase insulin activity >15-fold in vitro in an epididymal fat cell assay. Black, green, and oolong teas but not
herbal teas, which are not teas in the traditional sense because they do not contain leaves of Camellia senensis, were all shown to
increase insulin activity. High-performance liquid chromatography fractionation of tea extracts utilizing a Waters SymmetryPrep C18
column showed that the majority of the insulin-potentiating activity for green and oolong teas was due to epigallocatechin gallate. For
black tea, the activity was present in several regions of the chromatogram corresponding to, in addition to epigallocatechin gallate,
tannins, theaflavins, and other undefined compounds. Several known compounds found in tea were shown to enhance insulin with the
greatest activity due to epigallocatechin gallate followed by epicatechin gallate, tannins, and theaflavins. Caffeine, catechin, and
epicatechin displayed insignificant insulin-enhancing activities. Addition of lemon to the tea did not affect the insulin-potentiating activity.
Addition of 5 g of 2% milk per cup decreased the insulin-potentiating activity one-third, and addition of 50 g of milk per cup
decreased the insulin-potentiating activity approximately 90%. Nondairy creamers and soy milk also decreased the insulin-enhancing
activity. These data demonstrate that tea contains in vitro insulin-enhancing activity and the predominant active ingredient is
epigallocatechin gallate.
