Studies on the bioactivity of aqueous extract of pu-erh tea and its fractions: In vitro antioxidant activity and α-glycosidase inhibitory property, and their effect on postprandial hyperglycemia in diabetic mice

Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition

“…To date, many studies have investigated the hypoglycaemic effect of polysaccharides from green tea in various models, and a few studies have addressed these effects from oolong and black tea (Wang, Wang, Li, & Zhao, 2001;Zhou et al, 2007;Wang et al, 2008) It was found that the properties of TPS depend on their physicochemical characteristics which are in turn significantly affected by the manufacturing process of different kinds of teas (Nie & Xie, 2011). Previously, polysaccharides were found to be the most effective component in puerh tea (Huang et al, 2013), and they could lower blood glucose levels and enhance antioxidant status in alloxan-induced diabetic mice . Besides, fermentation process was supposed to enhance the production and bioactivities of oolong tea polysaccharides .…”

Optimizing synchronous extraction and antioxidant activity evaluation of polyphenols and polysaccharides from Ya'an Tibetan tea (Camellia sinensis)

“…High antioxidant activity has been observed for extracts of Puerh tea (Huang, Zhang, et al, 2013;Huang, Chen, et al, 2013). TA B L E 3 ANOVA for the effect of temperature, time, and liquid-to-material ratio on the content of TPP and TPS using the response surface model Many studies have confirmed the strong antioxidant activity of TPP.…”

Identification of the anthocyanins from the purple leaf coloured tea cultivar Zijuan ( Camellia sinensis var. assamica ) and characterization of their antioxidant activities

“…The ferric-reducing antioxidant power (FRAP) assay was carried out according to a modified method of Benzie and Strain (1999) and Huang et al (2013). Briefly, 10 volumes of 300 mM acetate buffer (pH 3.6) with 1 volume of TPTZ (10 mM) in HCl (40 mM) and with 1 volume of FeCl3 (20 mM) were mixed to produce the working FRAP reagent.…”