Effects of natural dihydrochalcones in sweet tea () on diabetes: a systematical review and meta-analysis of animal studies

• Published in: Food & function Vol. 13; no. 11; pp. 5899 - 5913
• Main Authors: Chen, Xue-Min, Yang, Wei-Qi, Wang, Xue, Chen, Chong, Qian, Zheng-Ming, Wang, Shu-Mei, Tang, Dan
• Format: Journal Article
• Language: English
• Published: England Royal Society of Chemistry 06.06.2022
• Subjects: Animal models; animals; Biomarkers; Blood; Blood glucose; blood lipids; Carbonyl compounds; Carbonyls; China; Cholesterol; computer software; Density; Diabetes; Diabetes mellitus; functional foods; Functional foods & nutraceuticals; Glucose; Glucose metabolism; Glutathione; Glutathione peroxidase; High density lipoprotein; high density lipoprotein cholesterol; Homeostasis; Inflammation; Inflammatory response; Insulin; Insulin resistance; Lipid metabolism; Lipids; Lithocarpus; Lithocarpus polystachyus; Low density lipoprotein; low density lipoprotein cholesterol; malondialdehyde; medicine; Meta-analysis; Oxidation resistance; Oxidative metabolism; Oxidative stress; Peroxidase; Superoxide dismutase; Sweet taste; Tea; triacylglycerols; Triglycerides; China

Sweet tea ( Lithocarpus polystachyus Rehd.), a natural functional food highly rich in dihydrochalcones including trilobatin, phlorizin and phloretin, is reported to possess numerous biological activities especially for treating diabetes. Here, the aim of this systematical review and meta-analysis is...