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heart-health
According to Harvard Medical School, “lowering your risk of cardiovascular disease may be as easy as drinking green tea. Studies suggest this light, aromatic tea may lower LDL cholesterol and triglycerides, which may be responsible for the tea's association with reduced risk of death from heart disease and stroke.”
Recent Research Papers on
heart-health
Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea
Author: Rabia Alghazeer and Suhur Saeed and Nazlin K. Howell
The effect of frozen storage on lipid peroxidation in Atlantic mackerel (Scomber scombrus) stored for up to 26 weeks at −10 or −80 °C (control), with and without green tea antioxidants, was investigated. Hydroperoxides (PV) and aldehydes (TBARS) were measured by HPLC and LC–MS and hexanal by GC. There was an increase in peroxide value which was associated with an increase in aldehydes, followed by hexanal increase with storage time and at a higher temperature of −10 °C compared with samples stored at −80 °C. Although TBARS is a common assay used to follow malondialdehyde formation, other aldehyde products can also react with thiobarbituric acid to give the red chromogen. Analysis of aldehyde–TBA adducts by LC–MS confirmed the presence of malondialdehyde and, in particular, we report the production of gluteraldehyde for the first time in stored frozen fish. Green tea (at 250 ppm) substantially slowed down the oxidation process, whereas at 500 ppm it was less effective.
Effect of green tea extract on advanced glycation and cross-linking of tail tendon collagen in streptozotocin induced diabetic rats
Author: Pon Velayutham Anandh Babu and Kuruvimalai Ekambaram Sabitha and Chennam Srinivasulu Shyamaladevi
Diabetes leads to modification of collagen such as advanced glycation and cross-linking which play an important role in the pathogenesis of diabetes mellitus. We have investigated the effect of green tea on modification of collagen in streptozotocin (60 mg/kg body weight) induced diabetic rats. To investigate the therapeutic effect of green tea, treatment was begun six weeks after the onset of diabetes and green tea extract (300 mg/kg body weight) was given orally for 4 weeks. The collagen content, extent of advanced glycation, advanced glycation end products (AGE) and cross-linking of tail tendon collagen were investigated. Green tea reduced the tail tendon collagen content which increased in diabetic rats. Accelerated advanced glycation and AGE in diabetic animals, as detected by Ehrlich’s-positive material and collagen linked fluorescence respectively were reduced significantly by green tea. The solubility of tail tendon collagen decreased significantly in diabetic rats indicating a remarkable increase in the cross-linking, whereas green tea increases the solubility of collagen in diabetic rats. The present study reveals that green tea is effective in reducing the modification of tail tendon collagen in diabetic rats. Thus green tea may have a therapeutic effect in the treatment of glycation induced complications of diabetes.
Association between soy and green tea (Camellia sinensis) diminishes hypercholesterolemia and increases total plasma antioxidant potential in dyslipidemic subjects
Author: Márcia Bertipaglia de Santana and Marcos Gontijo Mandarino and Jefferson Rosa Cardoso and Isaías Dichi and Jane Bandeira Dichi and Alissana Ester Iakmiu Camargo and Bruno Alberto Fabris and Ricardo José Rodrigues and Elis Carolina Souza Fatel and Suzana Lucy Nixdorf and Andréa Name Colado Simão and Rubens Cecchini and Décio Sabbatini Barbosa
Objective To evaluate the hypolipemic and antioxidant effects of soy and green tea alone and/or in association in dyslipidemic subjects. Methods One hundred dyslipidemic individuals were allocated into four groups. The soy group ingested 50 g of soy (kinako) daily, and the green tea group ingested 3 g of green tea in 500 mL of water per day. A third group ingested 50 g of soy and 3 g of green tea daily, and the control group had a hypocholesterolemic diet. Evaluations were performed at baseline and after 45 and 90 d. Plasma levels of total cholesterol, high-density lipoprotein, and triacylglycerols were evaluated by automated methods. Low-density lipoprotein (LDL) cholesterol was calculated using the Friedewald equation. LDL was isolated by ultracentrifugation. Total plasma antioxidant capacity and plasma levels of total lipid hydroperoxides and those linked to LDL were evaluated by chemiluminescence. The results were expressed as median values and their 25th to 75th percentiles, with a 5% level of significance. Results No significant difference occurred in LDL, high-density lipoprotein cholesterol, and triacylglycerol levels across groups. However, a statistically significant difference in total cholesterol occurred within the soy/green tea group 45 and 90 d after intervention. No statistically significant difference occurred in plasma levels of lipid hydroperoxides or those linked to LDL in any of the groups studied. All the groups that used soy and/or green tea presented increased total plasma antioxidant potential. Conclusion Soy and green tea, alone or in combination, increased the total antioxidant potential of hypercholesterolemic patients, whereas only the combination decreased total cholesterol levels.
Extract of green tea leaves partially attenuates streptozotocin-induced changes in antioxidant status and gastrointestinal functioning in rats
Author: Jerzy Juśkiewicz and Zenon Zduńczyk and Adam Jurgoński and Łucja Brzuzan and Irena Godycka-Kłos and Ewa Żary-Sikorska
Rats with severe streptozotocin (STZ)-induced diabetes were subjected to dietary green tea extract supplementation at 2 doses (0.01% and 0.2%; GTL and GTH groups, respectively) to evaluate their effects on antioxidant, gastrointestinal, and renal parameters of experimental animals. The lower dietary supplementation reflects daily consumption of 3 cups of green tea for an average adult weighing 70 kg. Supplementation of a diet with green tea extract had no influence on elevated food intake, body weight loss, increased glucose concentration, or declined antioxidant capacity of water-soluble substances in plasma in the diabetic rats. In cases of intestinal maltase activity, attenuation of liver and kidney hypertrophy, triacylglycerol concentration, and aspartate aminotransferase activity in the serum, both dietary treatments normalized metabolic disorders caused by STZ injection to a similar extent. Unlike the GTL group, the GTH treatment significantly ameliorated development of diabetes-induced abnormal values for small intestinal saccharase and lactase activities, renal microalbuminuria, thiobarbituric acid-reactive substance content in kidney tissue, as well as total antioxidant status in the serum of rats. The GTH group was also characterized by higher antioxidant capacity of lipid-soluble substances in plasma and superoxide dismutase activity in the serum. Although the higher dose of green tea extract did not completely protect against STZ-induced hyperglycemia and oxidative stress in experimental rats, this study suggests that green tea extract ingested at high amounts may prove to be a useful therapeutic option in the reversal of diabetic dysfunction.
Effectiveness of green tea on weight reduction in obese Thais: A randomized, controlled trial
Author: Paradee Auvichayapat and Montira Prapochanung and Oratai Tunkamnerdthai and Bung-orn Sripanidkulchai and Narong Auvichayapat and Bandit Thinkhamrop and Soontorn Kunhasura and Srisuda Wongpratoom and Supat Sinawat and Pranithi Hongprapas
This study was undertaken to investigate the effects of green tea on weight reduction in obese Thais. A randomized, controlled trial involving 60 obese subjects (body mass index, BMI > 25kg/m2) was conducted. All subjects consumed a Thai diet containing 3 meals (8373.6kJ/day) for 12weeks, prepared by the Nutritional Unit at Srinagarind Hospital. The diet contained 65% carbohydrates, 15% protein, and 20% fat. Body weight, BMI, body composition, resting energy expenditure, and substrate oxidation were measured at baseline, and during weeks 4, 8, and 12 of the study. Serum levels of leptin and urine VMA were measured at baseline and during the 12th week. Differences over time and between the treatments (green tea or placebo) over time were determined using two-factor ANOVA with repeated measures. In comparing the two groups, differences in weight loss were 2.70, 5.10, and 3.3kg during the 4th, 8th, and 12th weeks of the study, respectively. At the 8th and 12th weeks of the study, body weight loss was significantly different (P < 0.05). At the 8th week, the difference in resting energy expenditure was 183.38kJ/day (P < 0.001), the difference in the respiratory quotient was 0.02 (P < 0.05), and no significant differences existed in satiety score, food intake, or physical activity. Urine VMA was significantly different in the 12th week of the study (P < 0.05). We conclude that green tea can reduce body weight in obese Thai subjects by increasing energy expenditure and fat oxidation.
242: Warning: Green tea may affect simvastatin tolerability
Author: P.J. Werba, M. Giroli, V. Cavalca, M.C. Nava, E. Tremoli
Objective: Statin myopathy may occur as a result of interaction not only with other drugs but also with particular foods (i.e. grapefruit juice). We report a case of statin muscle intolerance probably triggered by consumption of green tea (GT). Methods: Our patient was a 61-year-old man with primary hypercholesterolemia (HC). Treatments with simvastatin (S), atorvastatin, or rosuvastatin (all at 10mg/d) had been hampered by early myalgia and cramps (with normal CPK levels) and mild rise of liver enzymes. The patient was in good health except for hypertension treated with amlodipine, 10mg/d. The only relevant lab finding was isolated HC (LDL-C: 219 mg/dL). Anamnesis revealed that he drank 3 cups of GT each day "to reinforce his health". We assessed S bioavailability during usual GT consumption (kinetic 1) and after stopping GT consumption for 1 month (kinetic 2). For each study, the patient took S, 20mg/d, at 8:00 a.m. for 5 days. On day 6, S, 20mg, was ingested at fasting with either a cup of GT (kinetic 1) or water (kinetic 2), and serial blood samples were collected throughout 2,5 hours. Plasma levels of S lactone and S acid were determined by using tandem liquid chromatography-mass spectrometry. Results: We observed an evident GT-S interaction, restricted in the time period assessed to S lactone. Having stopped drinking GT, the patient continued taking S 10 mg with optimal tolerance. Conclusion: The results of the kinetic studies and the improved tolerance to S after the patient stopped drinking GT suggest a clinically relevant GT-S interaction, an observation not previously reported, to the best of our knowledge. Given the increasing popularization of GT as a "natural" strategy to prevent diseases, it may be time to consider this herb to be among unexpected triggers of statin toxicity.
Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)
Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25 ± 2 °C)
Author: K.V. Kumudavally and H.S. Phanindrakumar and Aisha Tabassum and K. Radhakrishna and A.S. Bawa
This investigation was taken up to evaluate the feasibility of using green tea (GT) to extend the shelf life of fresh mutton, at ambient storage conditions (25 ± 2 °C and 85 ± 5% RH). The ethanolic extract of GT (GTE) was found to significantly inhibit (P < 0.01) spoilage microflora, including certain pathogens of acidulant treated mutton (pH 3.8) for up to 4 days. Application of GTE did not cause any deleterious change in sensorial and physical quality and the mutton was acceptable for up to 4 days. While the control samples showed initial signs of spoilage between 20 and 24 h and registered an increase in free fatty acids (FFA) from 1.24 g to 4.1 g/100 g lipid and biogenic amine index (BAI) from 0.27 mg to 4.63 mg/100 g mutton, at the end of two days of storage, the GTE treated sample showed FFA levels of 1.5 g/100 g lipid and BAI of 0.25 mg/100 g mutton at the end of the 4 days. GTE treatment could be effectively used to extend the shelf life of fresh mutton for up to 4 days in Indian climatic conditions, since it significantly (P < 0.01) inhibits the formation of these lipolytic and proteolytic degradation products, which are responsible for sensorial spoilage.
Consumption of green tea favorably affects oxidative stress markers in weight-trained men
Author: Vilma Simões Pereira Panza and Elisabeth Wazlawik and Gustavo Ricardo Schütz and Leandro Comin and Karl Christian Hecht and Edson Luiz da Silva
Objective This study investigated the effects of the consumption of green tea (GT) for 7 d on biomarkers of oxidative stress in young men undergoing resistance exercise. Methods Fourteen subjects performed a bench press exercise (four sets, 10 to 4 repetitions) after undergoing a period without (control group) or with the intake of GT (GT group; 2 g of leaves in 200 mL of water, three times per day). Blood samples were obtained before and after exercise and analyzed for total antioxidant capacity (ferric reducing ability of plasma [FRAP]), total polyphenols, reduced glutathione (GSH), lipid hydroperoxide (LH) and thiobarbituric acid–reactive substances, creatine kinase (CK), aspartate aminotransferase (AST), xanthine oxidase (XO), hypoxanthine, and uric acid (UA). Results In the control group, exercise did not affect the values of LH, thiobarbituric acid–reactive substances, and FRAP, although it did reduce the levels of GSH (P < 0.05). In addition, exercise increased CK, AST, and XO activities, although it did not change the values for hypoxanthine or UA. Green tea reduced the postexercise concentration of LH and increased the values of total polyphenols, GSH, and FRAP. GT also inhibited a significant rise in CK and XO activities induced by exercise. Furthermore, GT decreased the AST activity and hypoxanthine and UA concentrations before and after exercise. The assessment of food consumption revealed that the participants had an unbalanced diet, particularly in relation to vitamin E and carotenoids. Conclusion Consumption of GT, a beverage rich in polyphenols, may offer protection against the oxidative damage caused by exercise, and dietary guidance for sports participants should be emphasized.
Effect of green tea extract on obese women: A randomized, double-blind, placebo-controlled clinical trial
Author: Chung-Hua Hsu and Tung-Hu Tsai and Yung-Hsi Kao and Kung-Chang Hwang and Ting-Yu Tseng and Pesus Chou
Summary Aims To examine the effect of green tea extract (GTE) on obese women and to explore the relationship between GTE and obesity-related hormone peptides. Methods A randomized, double-blind, placebo-controlled clinical trial was conducted from July 2006 to June 2007 in Taipei Hospital, Taiwan. Seventy-eight of 100 obese women aged between 16 and 60 years with BMI > 27 kg/m2 and who had not received any other weight control maneuvers within the last 3 months completed this study. The subjects were randomly divided into Groups A and B. Group A (n = 41) received GTE while Group B (n = 37) took cellulose as a placebo, one capsule (400 mg) three times each day for 12 weeks. The body weight (BW), body mass index (BMI) and waist circumflex (WC) were measured at the beginning of the study and after 12 weeks of treatment with GTE. The data were compared and expressed as % reduction. Results There was only a 0.3% reduction in BW (0.15 kg) after 12 weeks of treatment with GTE. There was no statistical difference in % reduction in BW, BMI and WC between the GTE and placebo groups. Within group comparison revealed that the GTE group had significant reduction in LDL-cholesterol and triglyceride, and marked increase in the level of HDL-cholesterol, adiponectin and ghrelin. On the other hand, the placebo group showed significant reduction in triglyceride only, and a marked increase in the level of ghrelin alone. Conclusions This study showed no statistical difference in % reduction in BW, BMI and WC between the GTE and placebo groups after 12 weeks of treatment. The intake of GTE (491 mg catechins containing 302 mg EGCG) for 12 weeks is considered safe as shown by the results.
Evaluation of toxicity of green tea catechins with 90-day dietary administration to F344 rats
Author: S. Takami and T. Imai and M. Hasumura and Y.-M. Cho and J. Onose and M. Hirose
Green tea catechins (GTC), polyphenols extracted from the stalks and leaves of Camellia sinensis, are found in the different types of tea beverages and as antioxidant additives to many foods, snacks, fats and fatty oils. As a part of their safety assessment, subchronic toxicity was investigated in male and female F344 rats with dietary administration at concentrations of 0 (control), 0.3%, 1.25% and 5.0% for 90 days. The average daily intakes of GTC in each group were 180, 764 and 3525 mg/kg body weight/day, respectively for males, and 189, 820 and 3542 mg/kg body weight/day, respectively for females. No mortality or obvious clinical signs were observed throughout the experimental period but body weights were reduced from week 1 to the end of the experiment in 5.0% males. In serum biochemistry, alanine transaminase and alkaline phosphatase in 5.0% males and females and aspartate transaminase in 5.0% females were increased, together with the relative liver weights in both sexes receiving 5.0%. Although decreases were evident for total cholesterol in 0.3–5.0% males and triglycerides in 1.25% and 5.0% males and 5.0% females, these changes were not considered to be adverse. Hematology and histopathological observation revealed no GTC-related toxicological changes. Based on above findings, the no observed adverse effect level (NOAEL) of GTC was estimated to be 1.25% (764 mg/kg body weight/day for males and 820 mg/kg body weight/day for females).
Other Popular Research Topics
Cognitive Function
Matcha consumption leads to much higher intake of green tea phytochemicals compared to regular green tea. Previous research on caffeine, L-theanine, and epigallocatechin gallate (EGCG) repeatedly demonstrated benefits on cognitive performance.
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Mental Health
Matcha contains an amino acid called L-theanine, which has been shown to reduce physiological and psychological stresses. L-theanine also improves cognition and mood in a synergistic manner with caffeine, and promotes alpha wave production in the brain
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Cancer Prevention
Matcha/green tea has for many centuries been regarded as an essential part of good health in Japan and China. Many believe it can help reduce the risk of cancer, and a growing body of evidence backs this up.
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Immunity
A recent study in the journal Proceedings of the National Academy of Sciences concluded that drinking matcha daily greatly enhanced the overall response of the immune system. The exceedingly high levels of antioxidants in matcha mainly take the form of polyphenols, catechins, and flavonoids, each of which aids the body’s defense in its daily struggles against free radicals that come from the pollution in your air, water and foods.
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