Based on studies carried out at the R & D unit of the Food Technology Department at Dilmah, a Research article titled “Development of Liquid-Based Tea and Its Antidiabetic Effect," has been published in a peer reviewed prestigious International Journal, ‘Journal of Chemistry’. 

Preliminary studies have demonstrated that the product formulated with Camellia sinensis (tea), Cinnamomum zeylanicum (cinnamon), and Artocarpus heterophyllus (Jak) have antidiabetic and antioxidant activities as a result of the presence of bioactive compounds.

Please click here to view the article in its entirety. 

This article was taken from the Journal of Chemistry

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