Nutrients: Raspberry leaf tea prevents blood sugar spikes

Raspberry leaf tea can slow down the rise in blood sugar and insulin levels after eating sweets. This conclusion was reached by researchers at the University of Reading. The results of the study were published in the journal Nutrients.
Twelve healthy men and ten women participated in the experiment. The volunteers were asked to consume glucose or sucrose (table sugar) with or without 10 grams of raspberry leaf tea. Blood sugar and insulin levels were measured regularly in all volunteers for two hours after the start of the study.

The analysis showed that when sucrose was combined with raspberry leaf tea, the increase in blood sugar concentration was significantly slower. Fifteen minutes after consuming the sweet treat, the indicators were on average 25% lower, and after half an hour, they were almost 44% lower compared to the control group. Insulin levels were also lower after 15, 30, and 60 minutes. However, no noticeable correlation was observed when glucose was consumed. 

Scientists attribute the positive effect to the presence of polyphenols, natural chemical compounds, in tea. The most pronounced effect may have been due to ellagic acid, which inhibits the activity of certain digestive enzymes. According to the scientists, the components of tea mainly affect more complex sugars, such as sucrose.

The authors emphasize that their work is the first clinical confirmation of the ability of raspberry leaf tea to lower early postprandial sugar and insulin levels. The next step will be studies among people with prediabetes and type 2 diabetes. According to experts, this tea could become a simple way to support metabolic health.

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