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Lab research has linked green tea and its compounds to many potential health benefits, including preventing cancer and type 2 diabetes. High blood sugar, also known as hyperglycemia, is a risk factor for diabetes, and having diabetes also increases your chances of getting cancer.
A new animal study now suggests that a compound found in green tea may reduce the spike in blood sugar that occurs after eating starchy foods.
The study was published in the journal .
In the study, mice were placed on a corn starch diet to mimic what happens when humans eat starchy foods. The mice were then fed an antioxidant found in green tea called epigallocatechin-3-gallate (EGCG). The researchers found that, in mice given EGCG, the blood sugar spike that typically occurs after eating was significantly reduced (about 50% lower) compared to mice that were not fed the antioxidant.
If we were to drink the amount of EGCG given to these mice, it would be approximately the same as one and a half cups of green tea, according to the authors.
Interestingly, the EGCG didn’t have much of an effect on the rise in blood sugar after mice were fed glucose or maltose, sugars broken down from starch. The authors say that an explanation for this probably stems from how the body converts and breaks down starch into sugars for energy. It seems that EGCG may be specifically interfering with that breakdown process, preventing starch from being turned into the sugar that eventually enters our bloodstream to cause blood sugar spikes.
The study suggests that this green tea effect is limited to starchy foods consumed simultaneously with green tea. Meaning that, drinking tea hours after eating a sleeve of crackers probably won’t help reduce the rise in blood sugar that is bound to happen. Also, adding sugar to a cup of tea may actually eliminate the effect since table sugar is already in a simplified form that can readily enter the bloodstream.
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