Green tea improves blood lipid levels, say scientists
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Regular consumption of the antioxidant rich green tea could reduce blood lipid levels and cut the risk of developing heart disease, suggests a small trial from Portugal.
The results, which suggest a heart-healthy benefit for the tea, add to an ever-growing body of science linking consumption to a wide range of health benefits, including lower risk of certain cancers, weight loss, and protection against Alzheimer's.
Such benefits have mainly been put down to the polyphenol content of the tea. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. |
The four primary polyphenols found in fresh tea leaves are epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.
The new study, led by Susana Coimbra from the University of Porto and in collaboration with researchers at the University of Beira Interior, evaluated the effect of drinking one litre of green tea every day for four weeks on the blood lipid profiles of 29 healthy volunteers (age range 22-63, average BMI 25 kg per sq. m, 22 women).
The volunteers were assigned to an initial wash-out period of three weeks when they were requested to drink one litre of water daily. They were then asked to drink one litre of green tea daily for the following four weeks. Fresh tea was prepared daily under the same conditions of temperature, time of infusion, and concentration.
Coimbra and her colleagues report that at the end of the intervention period significant beneficial improvements were observed in the lipid profile of the volunteers. A reduction in LDL-cholesterol was observed in 90 per cent of the subjects (average decrease of 8.9 per cent from baseline), and an increase in HDL-cholesterol was observed in 69 per cent of the subjects (average increase of 4 per cent from baseline).
No significant changes were documented for triacylglycerol and lipoprotein(a).
The ratio of total cholesterol to HDL cholesterol, reported to be the most specific lipid risk factor for CVD, decreased by six per cent after four weeks of tea drinking.
Cardiovascular disease (CVD) is the cause of almost 50 per cent of deaths in Europe, and reported to cost the EU economy an estimated ?169bn ($202bn) per year.
"The effect of green tea drinking in lipid profiles have been widely studied in. humans; however, controversial results are reported... This controversy may be related to differences in the study design, namely, in dietary and lifestyle habits, and/or in the experimental protocols," said the researchers. "Of the many reported methods for the preparation of tea, temperature, time of infusion, and concentration are important. In addition, the time of green tea consumption may also contribute to the controversy."
The researchers support the proposal that the protective effect of green tea for CVD is due to the high content of flavonoids, particularly the catechins. Previous studies have stated that these compounds can inhibit lipid peroxidation chain reactions that scavenge nitric and reactive oxygen species.
"Our data suggest that green tea drinking has beneficial effects, which protects against CVD by improving blood lipid profiles," said the researchers. "Further studies that would examine additional parameters of green tea consumption in humans are needed. It would be important to further clarify the effect of regular green tea consumption and the way it should be prepared to achieve a healthy effect."
This study is good news for both the tea market and the tea extract market. European demand for tea extracts is currently surging, having reached 500 metric tonnes by 2003.
This has seen companies such as DSM, with its Teavigo boasting 95 per cent purity of EGCG, and Taiyo International, with its Sunphenon claiming more than 90 per cent purity, position themselves firmly in specific catechin markets.
The global tea market is worth about ?790 (£540, $941) million. Green tea accounts for about 20 per cent of total global production, while black tea (green tea that has been oxidized by fermentation) accounts for about 78 per cent. |
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By Stephen Daniells
Source: Nutrition Research
Volume 26, Issue 11 , November 2006, Pages 604-607
Green tea consumption improves plasma lipid profiles in adults
Authors: S. Coimbra , A. Santos-Silva, P. Rocha-Pereira, S. Rocha, E. Castro
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Green Tea Benefits Trivia:
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EGCG or epigallocatechin gallate is the most abundant antioxidant catechin in green tea. It is found in high amounts in this beverage as the green tea leaves undergo very minimal amounts of oxidation. EGCG in green tea has exceptional anti-inflammatory and immune strengthening properties. Read more about EGCG here. Green tea is often classified as one of the so-called 'superfoods' due to its wealth of health-boosting components that may help fight a wide array of ailments and diseases. 'Superfood' is the term used to describe foods with high antioxidant and phytonutrient content. Go here to find a list of 'superfoods'. Vitamin C is said to help the body absorb more of the antioxidant content of green tea. New studies have shown that taking citrus juices, like those of oranges and lemons, along with green tea enable more of the tea's antioxidants to remain after the digestion process is completed. Read more about Vitamin C here. Antioxidants in green tea help fight the ravages of free radicals that are seen as the source of many of today's debilitating diseases. Did you know that aside from the catechins that are so abundant in green tea, there are many other types of antioxidants? Discover them all here. Green tea is said to help in lowering calories and fighting fat. This seeming ability to aid in weight loss is attributed to the polyphenols found in the beverage. Read more about green tea's fat-fighting abilities here. The Japanese and the people from the Meditteranean have some of the world's longest life expectancy rates. And while the Japanese look to green tea as their favorite after-meal drink, the Mediterranean peoples love to have red wine after their meals. Green tea and red wine? Could any two beverages be any more different? Discover what makes red wine a healthy drink when taken in moderation here. The quality of the water used to brew the tea is very important. It is believed that the water used must be free of contaminants and contain enough oxygen to enhance the natural flavor of the tea. Teas made with pure water yield a crisp flavor and a clear brew that is aesthetically pleasant. Learn more about the health benefits of water here.
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