Tea Drinking Habs Keep Diabetes Risk, How Can It Be?

For most of us, the morning will be more perfect with a cup of warm tea.

In fact, for some people, sipping tea in the morning is like a religious ritual.

Tea leaves do have many benefits for health. Tea is also known for its caffeine effect, which gives instant energy boost.

In addition, tea is an excellent source of antioxidants.

Antioxidants are very important for the body, as it helps the body fight free radicals that are known to increase the risk of cancer and heart disease.

Antioxidants found in tea leaves are compounds known as polyphenols.

According to one study, polyphenols also proved useful for regulating blood sugar levels.

The study states, tea can significantly reduce blood glucose in adults, thus preventing the arrival of diabetes.

Polyphenols in tea tend to inhibit the absorption of sugar in the blood. The findings are reported in the Asia Pacific Journal of Clinical Nutrition.

Mentioned, polyphenols significantly reduce the amount of glucose in adults, who were given a previous drink of sucrose.

Researchers claim, by consuming tea so the spike in blood sugar levels triggered activity "snacking" on sweet foods can be muted.

"Tea is the second most common drink consumed in the world, and this new study adds a published study."

"The conclusions of this study indicate that tea is good for health and wellbeing," said team doctor Bond of Tea Advisory Panel.

"As a result, polyphenols lowered the glycemic index-the relative ability of carbohydrate foods to raise blood glucose levels, from sweet drinks," says Bond.

The team examined the effects of drinking tea on 24 participants. Half of that amount has normal blood sugar levels. While the other half had been diagnosed with pre-diabetes.

The day before each test both groups were asked to avoid exercise and eat moderately.

They only eat dinner with food with low sugar content. The next morning, their blood samples were taken in a state of fasting.

Furthermore, they were given a good sweet drink containing high and low doses of tea polyphenols.

Then, within 30, 60, 90, and 120 minutes the blood samples were taken from the respondents.

They then repeated the procedure three times in a one-week break.

The results showed that those who received beverages with polyphenols-high or low grade, showed significant emphasis on blood sugar surges.
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