Green tea and fermented pawpaw are preventive means for diabetes, researchers at the Center of Excellence for Biomedical and Biomaterials Research at the Mauritius University have concluded.
 
"The Mauritius green tea prevents an increase of sugar levels in blood while the fermented pawpaw helps to positively reduce the level of the reactive protein C and the uric acid," said Prof. Theeshan Bahorun while presenting the research findings on Wednesday.
 
Bahorun said the results are very significant because they show a reduction of risk factors for diabetes and cardiovascular diseases without medical intervention.
 
The researchers asked 77 participants who had reached a pre- diabetic stage to drink three cups of green tea before meals for 14 weeks. Seventy-eight others took three cups of hot water everyday for the same period of time, followed by a two-week weaning period.
 
They were all then tested for the following bio-markers: the rate of glycemia and lipid, the immune system, the functioning of the liver and kidneys, inflammation and the ferrous toxicity.
 
"We discovered that green tea reinforced the antioxidant defenses of those who had reached the pre-diabetic stage. And most importantly, the tea did not have any negative impact," Bahorun said.
 
Another group of 127 people participated in the study on the impact of fermented pawpaw on diabetes.
 
About 50 consumed two sachets of fermented pawpaw per day for a period of 14 weeks and 78 others took two glasses of hot water each day for the same period, followed by a two-week weaning period.
 
They were then tested for glycemia, cholesterol, urea, creatinine and uric acid.
 
"Those who consumed two sachets of fermented pawpaw showed several positive changes vis-a-vis the diabetes risk factors," Bahorun said.
 
The results further showed that when taken in small doses, the fermented pawpaw could help in the promotion of oral hygiene.