Effects of Black Tea on Type 2 Diabetes
Effects of Black Tea Consumption on Oxidative Stress, Serum Lipid Profile and Insulin Sensitivity in Patients With Type 2 Diabetes
  • Phase

  • Study Type

  • Status

    Completed No Results Posted
  • Intervention/Treatment

    tea ...
  • Study Participants

The primary objective of this study is to evaluate the efficacy of different doses of black tea (150, 300, 450, 600 ml) in the test group compared to 150 ml in the control group, in improving oxidative stress, lipid profiles and insulin sensitivity.
A total of 45 patients of known T2DM (16 males and 29 females) were introduced into the controlled clinical trial and randomly assigned to either test (57.0 ± 7.9 yrs, n=23) or control (55.4 •± 8.3 yrs, n=22) group. Patients in control group were instructed to have only one cup (150 ml) of black tea/day, as a 2.5 g tea bag that had to be prepared in a standard way for one week (washout period). Patients in the test group were instructed to have 300, 450, and 600 ml (2, 3, and 4 cups, respectively) in weeks 2, 3 and 4 respectively. We assessed the change in serum glutathion, superoxidismutase, total antioxidant capacity, FBS, CRP, HbA1C, lipid profiles and fibrinogen during the end of each week.
Study Started
Oct 31
Primary Completion
Dec 31
Study Completion
Nov 30
Last Update
Jul 27

Dietary Supplement Black Tea Extract

Amount/dose depends on Arm assignment.

  • Other names: BTE

Black Tea-Four Doses Experimental

One, 2, 3 and 4 cups (150 ml/cup) of Black tea/day for week 1, 2, 3, and 4, respectively.

Black Tea-One Dose Active Comparator

One cup (150 ml) of Black tea/day during study.


Inclusion Criteria:

Clinical diagnosis of type 2 diabetes mellitus

Exclusion Criteria:

Intake of antioxidant supplements during previous six months
No Results Posted