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 Molecular Nutrition & Food Research.
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. Continue reading