4 Surprising Components in Tea that Lower Blood Sugar

Tea began as a medicine and grew into a beverage

~ Kakuzo Okakura

Numerous studies have found that the regular consumption of tea could reduce the risk of diabetes mellitus, a disorder characterized by abnormally high blood sugar levels. According to the British Journal of Nutrition, the camellia sinensis plant contains many bioactive components, four of which are listed below, that have the potential to decrease the risk of diabetes, including prediabetes, Type 1, Type 2, and gestational diabetes, and its complications.

Tea Catechins

Tea Catechins are organic compounds found in all tea plants. One catechin, epigallocatechin gallate (EGCG), has been found to reduce blood sugar levels through multiple chemical processes and is highly prevalent in green tea.


Theaflavins, abundant in black tea, have been shown to play a hypoglycemic role in mice, and could reduce the risk of type 2 diabetes.


Polysaccharides, a carbohydrate found in all tea, have been shown to be responsible for lowering blood sugar levels in mice.


Caffeine, more prevalent in dark black teas, particularly Pu-erh, has been shown to potentially improve insulin sensitivity and lower blood sugar levels.
Together, these compounds make up a unique profile of beneficial effects, which are likely responsible for the antidiabetic potential of regularly drinking tea. The British Journal of Nutrition states, “these bioactive compounds in tea can regulate signal pathways and key molecules involved in the regulation of insulin, blood sugar, and energy metabolism.”


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