Mehak Mahajan <br/><br/>
Assessment of inhibitory action of tea extract on human salivary amylase  

 - P.321-324 
<br/><br/> Tea, an aromatic beverage from Camellia sinensis, is the second most consumed drink after water. The different types of tea include black, green, oolong, etc. Salivary amylase is an enzyme that helps digestion by breaking down polysaccharides into smaller molecules, contributing  to  elevated  blood  glucose  levels  and  postprandial  hyperglycemia.   The   scientific   community   is   exploring   natural   inhibitors  of  amylase  to  slow  down  starch  digestion  and  lower  postprandial  blood  glucose  levels  for  diabetes  management.  Plant-derived α-amylase inhibitors are gaining popularity as safe and cost-effective  alternatives.  The  current  study  included  the  effect  of  tea  extract   on   the   action   of   human   salivary   amylase.   The   result   demonstrated that the extract slowed down human salivary amylase activity in a dose-dependent manner. At the concentration of 1% tea extract,  the  achromatic  point  was  reached  in  an  hour,  while  in  the  control sample, it was achieved within 5 minutes. In conclusion, tea consumption affects the attributes of human saliva by inhibiting the activity  of  salivary  amylase,  thereby  affecting  the  digestion  of  starch. Thus, tea could potentially be used to manage glucose levels in diabetes patients. 
<br/><br/><label>Subjects--Facted Index Terms: </label><br/> Diabetes<br/>Human salivary amylase<br/>Inhibitory action<br/>Tea extract