Maybe you have already tried it, that is, drinking tea can lower blood sugar, so what kind of tea can lower blood sugar? Let's take stock of eight mainstream hypoglycemic teas and see which one is right for you.
First, the first one is only known by a few people-green radish tea
Tibetan radish is the gospel of assisting diabetic patients in lowering blood sugar. Everyone can soak 4-5 flowers as tea every day, which has a very good effect on lowering blood sugar. Let's take a look at the related research:
Application of Tibetan radish flower and its extract in preparing diabetes drugs. The Tibetan plant Herba Sonchifolii and its extract have the inhibitory effect on α -glucosidase and the efficacy of treating diabetes, especially the petroleum ether extract and ethyl acetate extract of Tibetan radish flower have strong inhibitory effect on α-glucosidase, which can be used as α -glucosidase inhibitors and the preparation of diabetes drugs.
It is found that the petroleum ether and ethyl acetate extracts of Tibetan radish flower extract have a strong inhibitory effect on α-glucosidase, so Tibetan radish flower and its extract have the effects of lowering blood sugar and promoting insulin secretion, and can be used to prepare drugs for treating diabetes.
At present, there are not many special pharmacological studies on Tibetan green radish, but thousands of years of practical experience of Tibetan compatriots have confirmed that green radish does have the effect of lowering blood sugar and blood pressure! To this end, Professor Zhang Kun from the School of Chemical Engineering, Guangdong University of Technology; Xu; Du Zhiyun and others carried out scientific and rigorous pharmacological research and experiments in mice. The results show that the components extracted from Tibetan green radish flowers do have hypoglycemic and antihypertensive effects, and the effect is more obvious than acarbose, a commonly used drug for diabetes.
Second, Kudingcha lowers blood sugar.
Ilex kudingcha C. J. Tseng is an evergreen tree of Ilex kudingcha, commonly known as Tea Ding, Fuding Tea and Gao Lu Tea, which is mainly distributed in Guangdong, Fujian and other places. It is a traditional pure natural health drink in China. Kuding tea contains more than 200 ingredients, such as Kuding tea saponin, amino acids, vitamin C, polyphenols, flavonoids, caffeine, protein and so on. The finished tea is fragrant first, then bitter, then sweet and then cool, which has the functions of clearing away heat and relieving summer heat, improving eyesight and intelligence, promoting fluid production and quenching thirst.
It has the functions of quenching thirst, diuresis, nourishing heart, moistening throat, relieving cough, lowering blood pressure, preventing cancer, resisting aging and promoting blood circulation, and is known as "health tea", "beauty tea", "slimming tea" and "longevity tea". In recent years, the research on Kuding tea mostly focuses on the nutrition and health care aspects such as processed finished tea and tea beverage. At present, a variety of health foods such as bagged kudingcha, kudingcha granules, kudingcha buccal tablets and compound kudingcha have been successfully developed. At present, the research on the cultivation, processing, physiology and biochemistry of Kuding tea is very active, but the research on its finishing, deep processing, trade, physiology and biochemistry mechanism, especially the functional components of Kuding tea, needs to be further explored to promote the development of the utilization of Kuding tea beverage resources.
For patients with hypertension, hyperlipidemia, hyperglycemia and other diseases, after drinking Kuding tea to reduce blood pressure, blood lipid and blood sugar, the drinking concentration can be appropriately reduced, but it is not appropriate to stop taking the medicine completely to avoid recurrence of the disease. If the concentration of Ilex kudingcha is appropriate, blood pressure and blood lipid can still be lowered within twenty or thirty years. This is also the value of Kuding tea.
Third, mulberry leaf tea-all sugar friends on the earth know.
Mulberry leaves are soaked in water for tea. Mulberry leaves contain an alkaloid called 1- deoxynomycin (DNJ), which only exists in mulberry leaves, and the content is about100 mg/100 g. This alkaloid is an α -glucosidase inhibitor. Mulberry leaves not only contain DNJ, but also are rich in γ -aminobutyric acid and phytol, which is 3-4 times that of green tea. Has the effects of losing weight, caring skin and lowering blood sugar.
Lowering blood sugar: using mulberry leaves contains deoxymycin. It can prevent the action of glycolytic enzymes. Mulberry leaves can inhibit the increase of blood sugar, and its main functional component is "alkaloid" in mulberry leaves, which has a special function and is not found in other animals and plants. The Japanese medical community calls this special ingredient "DNJ" substance. Its main function is to inhibit the decomposition of sucrase, maltase, α-glucosyl and α-amylase, stimulate insulin secretion and slow down the decomposition rate of insulin.
Fourth, bitter buckwheat tea-another bitter and hypoglycemic tea.
Buckwheat tea is an instant beverage made by screening and baking buckwheat seeds. The scientific name of tartary buckwheat is F.tataricum, which is divided into common tartary buckwheat and black tartary buckwheat. The shell of common tartary buckwheat is yellow and white; Black tartary buckwheat is a pearl black tartary buckwheat with black shell and high nutritional value, and is called "black pearl".
Compendium of Materia Medica, a traditional Chinese medicine, records that tartary buckwheat is bitter in taste and cold in nature, and has the functions of invigorating qi, refreshing, benefiting eyes and ears, reducing qi, relaxing intestines and strengthening stomach. Modern clinical observation shows that tartary buckwheat powder and its products have the functions of lowering blood sugar, lowering blood fat and enhancing human immunity, and have adjuvant therapeutic effects on patients with diabetes, hypertension, hyperlipidemia, coronary heart disease and stroke. These effects are related to eight nutrients contained in tartary buckwheat.
Five, oolong tea-a good choice
198 1 year, a male professor from Toyomi Miyagawa, Kawamura and a foreign women's university conducted an experiment on the effect of oolong tea on animal fat metabolism, which proved that oolong tea can significantly inhibit the increase of cholesterol and neutral fat in blood.
From 65438 to 0983, Fujian Institute of Traditional Chinese Medicine observed a group of patients with hypercholesterolemia.
When all kinds of lipid-lowering drugs were stopped, patients drank oolong tea twice a day in the morning and evening, and after 24 weeks in a row, their blood cholesterol content decreased to varying degrees. Further animal experiments show that oolong tea can prevent and alleviate atherosclerosis of aortic blood lipids. Drinking oolong tea can also reduce blood viscosity, prevent erythrocyte aggregation, improve blood hypercoagulability, increase blood fluidity and improve microcirculation. This is of positive significance for Chinese medicine to prevent vascular diseases, intravascular thrombosis and blood stasis. In addition, in vitro thrombosis test also shows that oolong tea has the effect of inhibiting thrombosis.