In this study, we revealed the effects of the traditional process on the contents of total polyphenols, total flavones, main sweet substances (trilobatin and phloridzin) and main astringent substances (catechins) in the whole fermentation tea of Lithocarpus litseifolius. The results demonstrated that the contents of total polyphenols, total flavones, trilobatin, phloridzin and catechins were decreased by 26.36%, 23.29%, 10.24%, 39.37% and 61.38%, respectively. Simultaneously, the hypoglycemic activity of two ethanol extracts from L. litseifolius and its whole fermentation tea were evaluated in streptozotocin-induced diabetic mice. Results indicated that the physiological indexes and histopathological morphology of the diabetic mice were effectively improved by oral gavage with the ethanol extracts at 200 mg/ (kg·d). Notably, the ethanol extract from whole fermentation tea had significant hypoglycemic activities, which suggested potential active components for the prevention and treatment of diabetes.
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