Published in
Royal Society of Chemistry, Food and Function, 4(11), p. 3105-3111, 2020
DOI: 10.1039/c9fo03020d
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Addition of flavonols and polysaccharides as excipient ingredients into epicatechin rich green tea extract inhibited free radical formation and glucose uptake
Journal article published in 2020 by
So-Hee Yoo 
,
Yeong-Eun Lee ,
Jin-Oh Chung ,
Chan-Su Rha ,
Yong-Deog Hong ,
Mi-Young Park ,
Soon-Mi Shim
,
Yeong-Eun Lee ,
Jin-Oh Chung ,
Chan-Su Rha ,
Yong-Deog Hong ,
Mi-Young Park ,
Soon-Mi Shim
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Abstract
Results from the current study suggested that whole green tea components rich in flavonols and polysaccharides could be potential hypoglycemic excipient ingredients into green tea catechins by enhancing catechin absorption.