Effect of whole green tea products including catechins, polysaccharides, and flavonols on the metabolism of added sugars

Abstract The current study was investigated the effect of catechin rich green tea extracts (GTE) formulated with excipient components, crude tea polysaccharides (CTP), and flavonols (FVN) derived from green tea on sucrose hydrolysis and intestinal transport of monosaccharides using an in vitro digestion system with Caco-2 cell. Sucrose (10 mg) co-digested with GTE (1 mg) + FVN (0.01 mg) or GTE (1 mg) + CTP (0.1 mg) + FVN (0.01 mg) was less hydrolyzed into glucose and fructose, which showed 90.4 ± 1.36% and 91.75 ± 1.48% for the control (sucrose), respectively. Approximately 65.59% of the glucose released from the sucrose digested with GTE (1 mg) + CTP (0.1 mg) + FVN (0.01 mg) was subsequently transported by Caco-2 cell, which was significantly lower than other treatments (p