抹茶の品質と糖質吸収阻害作用との関係

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  • Relation between the quality and suppression of glucose absorption of powdered green tea (matcha)
  • マッチャ ノ ヒンシツ ト トウシツ キュウシュウ ソガイ サヨウ ト ノ カンケイ

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The present study compared differently grades of powdered green tea (matcha) in order to clarify the relationship of matcha grade with their chemical constituents and functionality. The inhibitory effects of matcha on intestinal absorption of sucrose were examined in rats using portal cannulae. The contents of theanine, arginine and glutamic acid showed positive correlations with the quality of matcha. On the other hand, comparison of the catechin contents of differently grades of matcha revealed negative correlations between the quality of matcha and EGC, EC and EGCG content. Functionality was determined based on the duration of glucose absorption inhibition following matcha intake in portal vein-cannulated rats. Comparison between the high quality and low quality of matcha revealed a significantly reduced blood glucose concentration was observed with the low quality matcha as compared with the high quality of matcha, confirming glucose absorption inhibition. In the present study, we have shown that the relationship of quality of matcha with their chemical components and functionality.

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