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Antidiabetic Potential of Tea and Its Active Compounds: From Molecular Mechanism to Clinical Evidence

Yang Wei1, Jie Shao1, Yuxuan Pang1

  • 1Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, P.R. China.

Journal of Agricultural and Food Chemistry
|May 14, 2024
PubMed

Keywords:
antidiabetic potentialclinical evidenceglucose metabolismgut microbiotainsulin sensitivityoxidative stresstea active compounds

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