T he purpose of this study was to investigate the effects of different polyphenol-rich herbal teas on reducing the in vitro starch digestibility of white bread and evaluation of predicted glycemic indexes. Generally, except for the goji berry treatment, all herbal teas reduced the starch digestibility and predicted glycemic index of white bread. Compared to untreated white bread, the rapidly digestible starch levels were decreased by 10% and 12% in the turmeric tea treatment. In addition, hydrolysis indexes were decreased by 12% and 10% in the black tea treatment compared to untreated white bread. The turmeric treatment on white bread reduced the predicted glycemic index more than other teas. It is thought that the curcumin in turmeric has more inhibitory effects on α-amylase activity than other teas. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in herbal teas might reduce starch digestion by inhibiting α-amylase and α-glucosidase thereby lowering the glycemic index of foods.