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Sensory receptor study: Green tea elevates glucose tolerance and GLP-1 through taste receptors
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Sensory receptor study: Green tea elevates glucose tolerance and GLP-1 through taste receptors
A new study showed that green tea’s primary flavanol, epigallocatechin gallate (EGCG), acts as a ‘metabolic trigger’ via sensory receptors—indicating that systemic absorption isn’t required to unlock its health benefits.
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