High catechin tea reduces body fat and LDL oxidation in men
A double-blind study reported in the January 2005 issue of the American Journal of Clinical Nutrition found that administering a tea that contained high amounts of the polyphenols known as catechins to a group of Japanese men resulted in a loss of body fat and a reduction in the oxidation of low density lipoprotein (LDL). Oxidation of LDL cholesterol is believed to contribute to the formation of atherosclerotic plaque.

Researchers in Tokyo, Japan instructed 35 men to consume diets that provided a 10 percent reduction in required energy intake based on body mass, height, and activity level. Dietary fat was limited to 60 grams per day, which is the average Japanese intake. After two weeks on the diet, the men were divided to receive a tea beverage containing 690 milligrams catechins or 22 milligrams catechins per daily dose for twelve weeks. Blood samples were collected at the beginning and end of the study, and physical examinations were conducted monthly.

At the study’s conclusion, those who received the high catechin extract had experienced an average weight loss that was nearly twice that of those who received the low catechin beverage. The average decrease in waist circumference in the group who received the high catechin green tea extract was double that of the control group, and the body mass index of the group who received the high catechin extract was also reduced by twice as much. Skinfold thickness decreased by an average of 3.3 millimeters in the group who received the high catechin beverage compared to 1.3 milliminters in the group who received the low catechin beverage. Body fat mass, total fat area and subcutaneous fat area were all decreased to a significantly greater extent in the group who received the greater amount of tea catechins.

Reduction in oxidized LDL was also greater in the group who received the catechin-rich beverage. The finding adds evidence to the hypothesis that increased body fat might be related to an increase in the oxidizability of lipids.

Obesity
Weight gain in adulthood is associated with significant increased mortality. In the famous Framingham Heart Study, the risk of death increased by 1% for each extra pound (0.45 kg) increase in weight between 30 and 42 years of age and increased by 2% between 50 and 62 years of age (Solomon et al. 1997; Kopelman 2000). The subjects in the Framingham Heart Study were followed for 26 years. Another study found that fat loss was associated with a decrease in mortality rate (Allison et al. 1999).

Following is a summary of what should be done to implement a scientific-based weight loss program:

Take the following dietary supplements to facilitate immediate weight loss:

https://www.lifeextension.com/protocols

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Research shows that green tea may help maintain the health of the arterial wall by reducing lipids while maintaining healthy platelet aggregation.

There is also evidence from some studies that green tea provides immunoprotective qualities, particularly in the case of patients undergoing radiation or chemotherapy. White blood cell count appears to be maintained more effectively in patients consuming green tea compared to nonsupplemented patients.

Green tea may also help to maintain a healthy body weight. In one study, mice receiving green tea in their diets had a significant suppression of food intake, weight gain and fat tissue accumulation. Levels of cholesterol and triglycerides were lower in mice who received green tea. This study also showed that leptin levels decreased with green tea treatment, indicating that green tea may have a direct effect in reducing body weight.

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Life Extension Magazine January 2005 issue

Green Tea: Modern Science Confirms the Myriad Disease-Preventive Effects of this Ancient Drink
by Stephen Laifer

Tea contains four main polyphenols called catechins, which are water-soluble compounds that make up a subgroup of flavonoids, also commonly found in fruits and vegetables, coffee, chocolate, and wine. Catechins are powerful antioxidants that can be easily oxidized in the body; their antioxidant potential has been found to be significantly higher than that of grape juice and red wine.

The catechins present in green tea include epigallocatechin-3 gallate (EGCG), epigallocatechin (EGC), and epicatechin-3 gallate (ECG). Of these, EGCG demonstrates the most potent anticancer activity. Clinical tests have shown that its antioxidant activity destroys free radicals and reactive oxygen species that can damage DNA, cell membranes, and other cell components, and thus make the body more susceptible to cancer and other degenerative diseases.

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jan2005_cover_green_tea_01.htm

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Dayna Dye
Editor, Life Extension Update
ddye@lifeextension.com
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