Green tea extract reduces blood pressure, inflammatory biomarkers, and oxidative stress and improves parameters associated with insulin resistance in obese, hypertensive patients

Bogdański, Paweł; Suliburska, Joanna; Szulińska, Monika; Stępień, Marta; Pupek-Musialik, Danuta; Jabłecka, Anna

doi:10.1016/j.nutres.2012.05.007

Cited by 282 publications

(295 citation statements)

References 42 publications

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“…However, in the participants at highest cardiovascular disease risk, a nonsignificant trend was observed for a positive association between tea consumption and HDL‐C concentrations, whereas no such trend was observed in the healthy participants 7, 8, 9. Trials conducted in participants with chronic conditions including obesity, hypertension, or other metabolic symptoms and durations >12 weeks reported significant increases in HDL‐C concentrations resulting from tea consumption 11, 13, 29, 30. Consistent with those data, in the current study we examined the long‐term effects of tea consumption on HDL‐C concentrations and found a more pronounced association between higher tea consumption and slower decreases in HDL‐C concentration over a 6‐year period in individuals aged ≥60 years or at elevated risk of developing metabolic syndrome.…”

Section: Discussionmentioning

confidence: 91%

“…It is thought that polyphenols in tea (eg, phenols and catechins) could account for its benefits in lipid metabolism via antioxidation and inhibition of lipid absorption 6, 11, 37, 38. In vitro green tea has been reported to have ≈2.5 more antioxidant capacity than black tea 39.…”

Section: Discussionmentioning

confidence: 99%

“…However, findings on the potential effects of tea on high‐density lipoprotein cholesterol (HDL‐C) are mixed. Some clinical trials reported a significant increase,10, 11, 12, 13 whereas other trials reported null effects14 on HDL‐C concentrations. Of note, no clinical trials examined the potential dose‐response effect of tea and were limited by the small sample sizes (10 to ≈200) and short intervention period (3 weeks to 3 months).…”

Section: Introductionmentioning

confidence: 99%

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Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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BackgroundThe relation between tea consumption and age‐related changes in high‐density lipoprotein cholesterol (HDL‐C) concentrations remains unclear, and longitudinal human data are limited. The aim of current study was to examine the relation between tea intake and longitudinal change in HDL‐C concentrations.Methods and ResultsBaseline (2006) tea consumption was assessed via a questionnaire, and plasma HDL‐C concentrations were measured in 2006, 2008, 2010, and 2012 among 80 182 individuals (49±12 years of age) who did not have cardiovascular diseases or cancer, or did not use cholesterol‐lowering agents both at baseline (2006) and during the follow‐up period (2006–2012). The associations between baseline tea consumption and rate of change in HDL‐C concentrations were examined using generalized estimating equation models. Tea consumption was inversely associated with a decreased rate of HDL‐C concentrations (P‐trend <0.0001) in the fully adjusted model. The adjusted mean difference in the HDL‐C decreased rate was 0.010 (95% confidence interval, 0.008, 0.012) mmol/L per year for tea consumers versus nonconsumers (never or less than once/month group). Interactions between tea consumption and age, sex, lifestyle scores, and metabolic syndrome (all P‐interaction <0.0001) were identified. The associations between greater tea consumption and slower decrease in HDL‐C concentrations were more pronounced in men, individuals aged 60 or older, individuals with a lower lifestyle score, and individuals with metabolic syndrome (all P‐trend <0.0001).ConclusionsTea consumption was associated with slower age‐related decreases in HDL‐C concentrations during 6 years of follow‐up.Clinical Trial Registration URL: http://www.chictr.org. Unique identifier: ChiCTR‐TNRC‐11001489.

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Section: Discussionmentioning

confidence: 91%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Huang

et al. 2018

JAHA

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“…2 Green tea consumption has been shown to be related with decreased body weight and it is thought that it may also reduce inflammation. [3][4][5][6] The goal of this training grant is to study changes in the obesity and energy-related hormones as well as inflammatory markers in healthy postmenopausal women at high risk of breast cancer due to dense breast tissue who consume green tea supplements containing 800 mg epigallocatechin-3-gallate (EGCG) daily for 12 months. Major milestones of this study include recruiting and randomizing all of the training grant study participants, and completing the study for 90% of the target sample size.…”

Section: Introductionmentioning

confidence: 99%

Green Tea Modulation of Obesity and Breast Cancer Risk

Samavat¹

2013

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“…Many published studies have established correlations between the intake of green and black tea and several benefits mainly linked to the reduction of oxidative stress and inflammation reviewed in [reviewed in 1,5–8]. Tea benefits can also be linked to skin health, weight management and muscle recovery [9–12].…”

mentioning

confidence: 99%

Inhibitory activity of a green and black tea blend on Streptococcus mutans

Barroso

Ramalhete

Domingues³

et al. 2018

Journal of Oral Microbiology

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Through the years, tea consumption has been associated with good health, and some publications are related to oral health. The bioactive components of green tea are thought to be able to influence the process of caries formation through inhibition of proliferation of the streptococcal agent, interference with the process of bacterial adhesion to tooth enamel, and inhibition of glucosyl transferase and amylase; however, little is known about black tea and oral health. The aim of the present in-vitro study was to determine the inhibitory activity of a novel, patent-pending and proprietary blend of green and black tea aqueous extracts on Streptococcus mutans, a bacterium widely associated with plaque development and tooth decay. A minimum inhibitory concentration (MIC) of 12.5 mg/mL and a minimum bactericidal concentration (MBC) of 12.5 mg/mL was established against S. mutans, meaning that at concentrations of 12.5 mg/mL and higher, the proprietary tea blend is effective against the growth of S. mutans. This MIC concentration is lower than the ones reported in the literature for alcoholic black tea and green tea extracts tested separately. As a promising natural ingredient for oral health, this finding is a good indicator for the use of this proprietary blend of black and green tea water extracts.

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Green tea extract reduces blood pressure, inflammatory biomarkers, and oxidative stress and improves parameters associated with insulin resistance in obese, hypertensive patients

Cited by 282 publications

References 42 publications

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Tea Consumption and Longitudinal Change in High‐Density Lipoprotein Cholesterol Concentration in Chinese Adults

Green Tea Modulation of Obesity and Breast Cancer Risk

Inhibitory activity of a green and black tea blend on Streptococcus mutans

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