Mulberry tea is an herbal infusion made from the dried leaves of the white mulberry tree, scientifically known as Morus alba. This beverage has a long history in traditional Asian medicine, particularly in China, where the leaf is referred to as Sāng Yè. For centuries, it has been used as a health tonic to support general well-being. Modern science is now exploring the biological actions that underpin these traditional uses, focusing on the leaf’s unique chemical profile and its benefits for metabolic and cardiovascular health.
Key Bioactive Compounds
The health properties of mulberry tea stem from its complex array of phytochemicals, including antioxidant and alkaloid compounds. The most distinctive component is an iminosugar called 1-deoxynojirimycin (DNJ). DNJ is a naturally occurring alkaloid found in high concentration within the mulberry leaf, and its structure is closely related to glucose. This molecular similarity allows DNJ to interact with carbohydrate-processing enzymes in the human body. Mulberry leaves are also rich in polyphenols, such as the flavonoids quercetin and rutin, which are powerful antioxidants known for their anti-inflammatory capabilities.
Impact on Glucose Regulation
The primary focus of research centers on mulberry tea’s ability to influence glucose metabolism, an effect attributed to the DNJ compound. DNJ functions as a potent inhibitor of alpha-glucosidase, a group of enzymes in the small intestine responsible for breaking down complex carbohydrates into simple glucose molecules. By blocking this activity, DNJ slows the digestion and subsequent absorption of carbohydrates. This mechanism results in a gentler, more gradual rise in blood glucose levels following a meal, rather than a sharp spike. Human studies have demonstrated that consuming mulberry leaf extract containing DNJ alongside a starchy meal can significantly reduce the post-meal rise in blood sugar. This action is particularly relevant for individuals managing type 2 diabetes or pre-diabetic conditions.
Secondary Health Support
Mulberry tea offers scientifically supported benefits that extend beyond glucose control. The rich polyphenol and flavonoid content contributes to significant cardiovascular support. Research indicates that consuming mulberry leaf preparations may help improve heart health by positively influencing blood lipid profiles, showing reductions in harmful LDL cholesterol and triglycerides. The presence of various antioxidants provides the tea with marked anti-inflammatory properties. These compounds can help reduce markers of inflammation, such as C-reactive protein. Furthermore, evidence suggests potential benefits for liver health, where the extracts may protect cells from damage and reduce inflammation.
Preparation and Safety Guidelines
Preparing mulberry tea is a simple process that allows for the extraction of its beneficial compounds. The tea can be brewed using either dried or fresh leaves, though dried leaves are the most common form. For dried leaves or tea bags, steeping one teaspoon or one bag in hot water for three to five minutes is recommended; up to ten minutes produces a stronger infusion. While mulberry tea is generally safe, some individuals may experience mild digestive side effects, such as bloating or diarrhea. Certain groups should exercise caution and consult a healthcare provider before regular consumption, including pregnant or breastfeeding women and people with existing hypoglycemia. Because the tea actively works to lower blood sugar, individuals taking prescription medication for diabetes or high blood pressure should seek professional advice to avoid potential drug interactions.