Tea May Reduce High Fructose Corn Syrup and Diabetes Link

[Zhi Tea, June 28, 2008]

A US study presented last week indicated a cause effect relationship between consumption of high fructose corn syrup (HFCS) and diabetes, especially in children. However, the good news is that research is indicating that a chemical found in tea, epigallocatechin gallate (EGCG) creates a neutralizing effect on the results of HFCS consumption.

Chi-Tang Ho, PhD, of Rutgers University, analyzed 11 different soft drinks and found "astonishingly high" levels of reactive carbonyls. These compounds - though to cause cell and tissue damage - have been linked to diabetes since diabetics have higher levels in their blood.

The researchers say that these reactive carbonyls are associated with the unbound structure of the fructose and glucose molecules. They are not found in table sugar, in which the fructose and glucose components are described as "bound and chemically stable".

Interestingly, Ho and his team found that adding epigallocatechin gallate (EGCG), a compound found in tea, to the drinks reduced the levels of reactive carbonyl species in a dose-dependent manner.

Further research is needed. But this is quite promising.

More health news can be found here: Green Tea and Your Health

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