Research Shows Green Tea Has Positive Anti-Obesity Effects and Even More Research Would be Helpful
Over the last ten years, the notion that green tea consumption is healthy has received significant scientific attention, especially as it relates to the areas of cardiovascular disease and cancer. Because of the ever-growing obesity pandemic, the anti-obesity effects of green tea are being increasingly looked at in cell, animal, and human studies. Green tea, green tea catechins, and epigallocatechin gallate (EGCG) have been demonstrated in cell and animal research to reduce adipocyte differentiation and proliferation, lipogenesis, fat mass, body weight, etc., as well as to increase beta-oxidation and thermogenesis. Human research has confirmed these findings. For additional confirmation, more research would help solidify what we know about green tea and since EGCG is regarded as the most active component of green tea, its specific effects on obesity should also be investigated in human trials. For more information go to Molecular Nutrition & Food Research, Volume 50, February 2006. Click here for more information.
Over the last ten years, the notion that green tea consumption is healthy has received significant scientific attention, especially as it relates to the areas of cardiovascular disease and cancer. Because of the ever-growing obesity pandemic, the anti-obesity effects of green tea are being increasingly looked at in cell, animal, and human studies. Green tea, green tea catechins, and epigallocatechin gallate (EGCG) have been demonstrated in cell and animal research to reduce adipocyte differentiation and proliferation, lipogenesis, fat mass, body weight, etc., as well as to increase beta-oxidation and thermogenesis. Human research has confirmed these findings. For additional confirmation, more research would help solidify what we know about green tea and since EGCG is regarded as the most active component of green tea, its specific effects on obesity should also be investigated in human trials. For more information go to Molecular Nutrition & Food Research, Volume 50, February 2006. Click here for more information.