Green tea catechins reduced the glycaemic potential of bread: an in vitro digestibility study

Food Chemistry
Royston GohWeibiao Zhou

Abstract

Green tea catechins are potent inhibitors of enzymes for carbohydrate digestion. However, the potential of developing low glycaemic index bakery food using green tea extract has not been investigated. Results of this study showed that addition of green tea extract (GTE) at 0.45%, 1%, and 2% concentration levels significantly reduced the glycaemic potential of baked and steamed bread. The average retention levels of catechins in the baked and steamed bread were 75.3-89.5% and 81.4-99.3%, respectively. Bread fortified with 2% GTE showed a significantly lower level of glucose release during the first 90 min of pancreatic digestion as well as a lower content of rapidly digested starch (RDS) content. A significantly negative correlation was found between the catechin retention level and the RDS content of bread. The potential of transforming bread into a low GI food using GTE fortification was proven to be promising.

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Citations

Mar 30, 2016·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Ayaz ShahidSarwat Sultana
Sep 10, 2016·International Journal of Food Sciences and Nutrition·Xingli LiuMaire Laure Fauconnier
Jan 30, 2019·Journal of Texture Studies·Jing GaoWeibiao Zhou
Apr 29, 2020·Journal of the Science of Food and Agriculture·Yeong-Eun LeeSoon-Mi Shim
Jul 20, 2017·Journal of Food Science and Technology·A Mukkundur VasudevaiahI Dasappa
Oct 17, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·José David TorresPedro Bouchon
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·May S M Wee, Christiani Jeyakumar Henry
Jun 19, 2021·Toxicology Research·Samah A KhattabEman Ahmed Alaa El-Din

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