Erukainure Ochuko L, Chukwuma Chika I, Nambooze Jennifer, Tripathy Satyajit, Salau Veronica F, Olofinsan Kolawole, Ogunlakin Akingbolabo D, Ebuehi Osaretin A T, Unuofin Jeremiah O
Laser Research Centre, Faculty of Health Sciences, University of Johannesburg, Doornfontein 2028, South Africa.
Centre for Quality of Health and Living (CQHL), Faculty of Health and Environmental Sciences, Central University of Technology, Bloemfontein 9301, South Africa.
Plants (Basel). 2025 Jun 20;14(13):1898. doi: 10.3390/plants14131898.
Diabetes is one of the major non-communicable diseases whose physiological complications are linked with a higher risk of mortality amongst the adult age group of people living globally. This review article documents updated pharmacological evidence and insights into the antidiabetic mechanisms of green, black, white, oolong, and pu-erh teas via reported experimental and clinical models toward encouraging their use as a complementary nutraceutical in managing the biochemical alterations found in the onset and progression of diabetes. Peer-reviewed articles published in "PubMed", "Google Scholar", and "ScienceDirect" from 2010 and beyond that reported the antidiabetic, antilipidemic, and digestive enzyme inhibitory effects of the selected tea types were identified. The keywords used for the literature search comprise the common or scientific names of the tea and their corresponding bioactivity. Although teas portrayed different antidiabetic pharmacological properties linked to their bioactive components, including polyphenols, polysaccharides, and amino acids, the type of phytochemical found in each tea type depends on their processing. Green tea's strong carbohydrate digestive enzyme inhibitory effect was linked with Ellagitannins and catechins, whereas theaflavin, a main ingredient in black tea, increases insulin sensitivity via enhancing GLUT4 translocation. Theabrownin in pu-erh tea improves FBG and lipid metabolism, while chemical components in white tea attenuate prediabetes-mediated reproductive dysfunctions by improving testicular tissue antioxidant capabilities. Based on the body of findings presented in this article, it is evident that integrating tea intake into daily food consumption routines could offer a promising practical solution to support human health and well-being against diabetes disease.
糖尿病是主要的非传染性疾病之一，其生理并发症与全球成年人群中较高的死亡风险相关。这篇综述文章记录了最新的药理学证据，以及通过已报道的实验和临床模型对绿茶、红茶、白茶、乌龙茶和普洱茶抗糖尿病机制的见解，以鼓励将它们用作辅助营养剂，来管理糖尿病发生和发展过程中出现的生化改变。我们检索了2010年及以后发表在“PubMed”、“谷歌学术”和“ScienceDirect”上的同行评审文章，这些文章报道了所选茶类的抗糖尿病、抗血脂和消化酶抑制作用。文献检索使用的关键词包括茶的通用名称或科学名称及其相应的生物活性。尽管不同的茶因其生物活性成分（包括多酚、多糖和氨基酸）而具有不同的抗糖尿病药理特性，但每种茶中发现的植物化学成分类型取决于其加工方式。绿茶对碳水化合物消化酶的强大抑制作用与鞣花单宁和儿茶素有关，而红茶中的主要成分茶黄素则通过增强GLUT4易位来提高胰岛素敏感性。普洱茶中的茶褐素可改善空腹血糖和脂质代谢，而白茶中的化学成分则通过提高睾丸组织的抗氧化能力来减轻糖尿病前期介导的生殖功能障碍。基于本文所呈现的研究结果，显然将茶的摄入纳入日常饮食中可能为支持人类健康和预防糖尿病提供一个有前景的实用解决方案。
