红茶多糖表现出血糖稳定性能，甚至比绿茶和乌龙茶中的多糖更多。
The black tea polysaccharides exhibited blood sugar stabilizing properties — even more so than the polysaccharides in both green and oolong teas.
红茶多糖表现出血糖稳定性能，甚至比绿茶和乌龙茶中的多糖更多。
The black tea polysaccharides exhibited blood sugar stabilizing properties — even more so than the polysaccharides in both green and oolong teas.
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