Diabetes mellitus (DM) is a chronic endocrine disorder
that poses
a long-term risk to human health accompanied by serious complications.
Common antidiabetic drugs are usually accompanied by side effects
such as hepatotoxicity and nephrotoxicity. There is an urgent need
for natural dietary alternatives for diabetic treatment. Tea (Camellia sinensis) consumption has been widely investigated
to lower the risk of diabetes and its complications through restoring
glucose metabolism homeostasis, safeguarding pancreatic β-cells,
ameliorating insulin resistance, ameliorating oxidative stresses,
inhibiting inflammatory response, and regulating intestinal microbiota.
It is indispensable to develop effective strategies to improve the
absorption of tea active compounds and exert combinational effects
with other natural compounds to broaden its hypoglycemic potential.
The advances in clinical trials and population-based investigations
are also discussed. This review primarily delves into the antidiabetic
potential and underlying mechanisms of tea active compounds, providing
a theoretical basis for the practical application of tea and its active
compounds against diabetes.