Ameliorating prediabetic subject status via fermented tea supplementation: A randomized, double-blind, parallel-group comparison study

Ameliorating prediabetic subject status via fermented tea supplementation: A randomized, double-blind, parallel-group comparison study

Fermented tea consumption has been reported to alleviate diabetes and dyslipidemia, inducing an antiobesity effect. Here, we investigated the effects of microbial fermented tea and microbial fermented twig tea, which are made from Camellia sinensis by fermentation with Aspergillus sp., on glucose to...

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Bibliographic Details
Main Authors: Yasufumi Katanasaka, Yoichi Sunagawa, Yusuke Miyazaki, Masafumi Funamoto, Satoshi Shimizu, Kana Shimizu, Hajime Yamakage, Noriko Satoh-Asahara, Kazushige Toyama, Toru Sabashi, Mika Suzuki, Toshihide Hamabe-Horiike, Maki Komiyama, Hiromichi Wada, Kiyoshi Mori, Koji Hasegawa, Tatsuya Morimoto
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Journal of Functional Foods
Subjects:
Metabolic syndrome
Microbial fermented tea
Microbial fermented twig tea
Prediabetic subjects
Blood glucose
Blood triglyceride
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464622003279

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http://www.sciencedirect.com/science/article/pii/S1756464622003279

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