“Our results indicated that the interaction between green tea extracts (green tea polyphenols or EGCG ) and acarbose was complicated.”
“The combination of green tea extracts, green tea polyphenols or EGCG with acarbose had a synergistic effect on α-amylase and α-glucosidase at low concentrations and the combined effect turned out to be antagonistic at high concentrations according to the Combination Index (CI) values.”