Abstract The global challenge against cardiovascular diseases, some tumours, diabetes, and diabetes-related disorders have accelerated. These conditions are often due to several dysfunctions in the metabolic pathway, which are influenced by diet. One reason for this is that excess consumption of processed foods may be accompanied by conversion of their components into harmful macromolecules such methylglyoxal (MGO) and glyoxal (GO) in the body. These hazardous compounds can be restricted during metabolism by plant-based natural sources or some medications. In this paper, anti-diabetic beverages such as green tea, bergamot-flavored black tea, and olive-leaf tea were used as plant-based sources, and functional snacks were developed using these ingredients. According to the results, the teas limited the formation of glycation products, with the greatest effects from bergamot-flavored black tea, followed by green tea and olive-leaf tea, respectively. The rates of MGO reduction were 83.80 ± 4.19, 97.84 ± 4.4, and 96.51 ± 4.37 µg/100 g, while the rates of GO reduction were 65.18 ± 2.95, 93.7 ± 4.2, and 33.1 ± 1.50 µg/100 g, respectively.

Abstract Carbohydrates are digested in in vivo gastrointestinal hydrolysis system in the body. To investigate glycemic evaluation of carbohydrate digestion, a lot of in vivo study in the literature, in vitro glycemic study to research postprandial glucose composition with biochemical hydrolysis systems for carbohydrates hasn’t been met. In this study, it was investigated glycemic evaluation by using postprandial glucose after digestion of the bread species from different countries such as the United States, Sweden, and Germany with our constructed biochemical hydrolysis system at in vitro conditions. The assays of GI and GL values of these bread species were carried out with the methods based on spectrophotometric. GI and GL values of American white bread (AWB), Sweden white bread (SWB), German white bread (GWB) were calculated by using Turkish white bread (TWB) as reference carbohydrate. AWB, SWB, and GWB have lower GI values than TWB. GL values were also determined for each bread species by using spectrophotometric biochemical in vitro hydrolysis system because the value indicated for consumption of a foodstuff. TWB had higher GL value than the other bread species. GL values of all bread samples were bigger than 20.