scholarly journals The Impact of Decaffeinated Green Tea Extract on Fat Oxidation, Body Composition and Cardio-Metabolic Health in Overweight, Recreationally Active Individuals

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 764
Author(s):  
Justin D. Roberts ◽  
Ashley G. B. Willmott ◽  
Liam Beasley ◽  
Mariette Boal ◽  
Rory Davies ◽  
...  
Keyword(s):  
Body Composition ◽  
Steady State ◽  
Green Tea ◽  
Body Mass ◽  
Fat Oxidation ◽  
Metabolic Health ◽  
Green Tea Extract ◽  
Substrate Utilisation ◽  
Tea Extract ◽  
The Impact

This study investigated the effect of decaffeinated green tea extract (dGTE), with or without antioxidant nutrients, on fat oxidation, body composition and cardio-metabolic health measures in overweight individuals engaged in regular exercise. Twenty-seven participants (20 females, 7 males; body mass: 77.5 ± 10.5 kg; body mass index: 27.4 ± 3.0 kg·m2; peak oxygen uptake (V.O2peak): 30.2 ± 5.8 mL·kg−1·min−1) were randomly assigned, in a double-blinded manner, either: dGTE (400 mg·d−1 (−)-epigallocatechin−3-gallate (EGCG), n = 9); a novel dGTE+ (400 mg·d−1 EGCG, quercetin (50 mg·d−1) and α-lipoic acid (LA, 150 mg·d−1), n = 9); or placebo (PL, n = 9) for 8 weeks, whilst maintaining standardised, aerobic exercise. Fat oxidation (‘FATMAX’ and steady state exercise protocols), body composition, cardio-metabolic and blood measures (serum glucose, insulin, leptin, adiponectin, glycerol, free fatty acids, total cholesterol, high [HDL-c] and low-density lipoprotein cholesterol [LDL-c], triglycerides, liver enzymes and bilirubin) were assessed at baseline, week 4 and 8. Following 8 weeks of dGTE+, maximal fat oxidation (MFO) significantly improved from 154.4 ± 20.6 to 224.6 ± 23.2 mg·min−1 (p = 0.009), along with a 22.5% increase in the exercise intensity at which fat oxidation was deemed negligible (FATMIN; 67.6 ± 3.6% V.O2peak, p = 0.003). Steady state exercise substrate utilisation also improved for dGTE+ only, with respiratory exchange ratio reducing from 0.94 ± 0.01 at week 4, to 0.89 ± 0.01 at week 8 (p = 0.004). This corresponded with a significant increase in the contribution of fat to energy expenditure for dGTE+ from 21.0 ± 4.1% at week 4, to 34.6 ± 4.7% at week 8 (p = 0.006). LDL-c was also lower (normalised fold change of −0.09 ± 0.06) for dGTE+ by week 8 (p = 0.038). No other significant effects were found in any group. Eight weeks of dGTE+ improved MFO and substrate utilisation during exercise, and lowered LDL-c. However, body composition and cardio-metabolic markers in healthy, overweight individuals who maintained regular physical activity were largely unaffected by dGTE.

scholarly journals The effect of a decaffeinated green tea extract formula on fat oxidation, body composition and exercise performance

2015 ◽  
Vol 12 (1) ◽  
pp. 1 ◽  
Author(s):  
Justin D Roberts ◽  
Michael G Roberts ◽  
Michael D Tarpey ◽  
Jack C Weekes ◽  
Clare H Thomas
Keyword(s):  
Body Composition ◽  
Green Tea ◽  
Exercise Performance ◽  
Fat Oxidation ◽  
Green Tea Extract ◽  
Tea Extract

scholarly journals Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 105
Author(s):  
Sarah Fruehwirth ◽  
Sandra Egger ◽  
Dennis Kurzbach ◽  
Jakob Windisch ◽  
Franz Jirsa ◽  
...  
Keyword(s):  
Citric Acid ◽  
Lipid Oxidation ◽  
Oxidative Stability ◽  
Green Tea ◽  
Acyl Chain ◽  
Green Tea Extract ◽  
Tocopheryl Acetate ◽  
Tea Extract ◽  
The Impact ◽  
Β Carotene

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.

scholarly journals Bio-Based Packaging Materials Containing Substances Derived from Coffee and Tea Plants

Materials ◽  
2020 ◽  
Vol 13 (24) ◽  
pp. 5719
Author(s):  
Olga Olejnik ◽  
Anna Masek
Keyword(s):  
Mechanical Properties ◽  
Caffeic Acid ◽  
Green Tea ◽  
Chemical Structure ◽  
Green Tea Extract ◽  
Packaging Materials ◽  
Scanning Calorimetry ◽  
Spectra Analysis ◽  
Tea Extract ◽  
The Impact

The aim of the research was to obtain intelligent and eco-friendly packaging materials by incorporating innovative additives of plant origin. For this purpose, natural substances, including green tea extract (polyphenon 60) and caffeic acid, were added to two types of biodegradable thermoplastics (Ingeo™ Biopolymer PLA 4043D and Bioplast GS 2189). The main techniques used to assess the impact of phytocompounds on materials’ thermal properties were differential scanning calorimetry (DSC) and thermogravimetry (TGA), which confirmed the improved resistance to thermo-oxidation. Moreover, in order to assess the activity of applied antioxidants, the samples were aged using a UV aging chamber and a weathering device, then retested in terms of dynamic mechanical properties (DMA), colour changing, Vicat softening temperature, and chemical structure, as studied using FT-IR spectra analysis. The results revealed that different types of aging did not cause significant differences in thermo-mechanical properties and chemical structure of the samples with natural antioxidants but induced colour changing. The obtained results indicate that polylactide (PLA) and Bioplast GS 2189, the plasticizer free thermoplastic biomaterial containing polylactide and starch (referred to as sPLA in the present article), both with added caffeic acid and green tea extract, can be applied as smart and eco-friendly packaging materials. The composites reveal better thermo-oxidative stability with reference to pure materials and are able to change colour as a result of the oxidation process, especially after UV exposure, providing information about the degree of material degradation.

Green tea extract improves endurance capacity and increases muscle lipid oxidation in mice

2005 ◽  
Vol 288 (3) ◽  
pp. R708-R715 ◽  
Author(s):  
Takatoshi Murase ◽  
Satoshi Haramizu ◽  
Akira Shimotoyodome ◽  
Azumi Nagasawa ◽  
Ichiro Tokimitsu
Keyword(s):  
Fatty Acid ◽  
Green Tea ◽  
Epigallocatechin Gallate ◽  
Fat Oxidation ◽  
Green Tea Extract ◽  
Endurance Capacity ◽  
Oxidation Activity ◽  
Tea Extract ◽  
High Level ◽  
Dose Dependent

Green tea contains a high level of polyphenolic compounds known as catechins. We investigated the effects of green tea extract (GTE), which is rich in catechins, on endurance capacity, energy metabolism, and fat oxidation in BALB/c mice over a 10-wk period. Swimming times to exhaustion for mice fed 0.2–0.5% (wt/wt) GTE were prolonged by 8–24%. The effects were dose dependent and accompanied by lower respiratory quotients and higher rates of fat oxidation as determined by indirect calorimetry. In addition, feeding with GTE increased the level of β-oxidation activity in skeletal muscle. Plasma lactate concentrations in mice fed GTE were significantly decreased after exercise, concomitant with increases in free fatty acid concentrations in plasma, suggesting an increased lipid use as an energy source in GTE-fed mice. Epigallocatechin gallate (EGCG), a major component of tea catechins, also enhanced endurance capacity, suggesting that the endurance-improving effects of GTE were mediated, at least in part, by EGCG. The β-oxidation activity and the level of fatty acid translocase/CD36 mRNA in the muscle was higher in GTE-fed mice compared with control mice. These results indicate that GTE are beneficial for improving endurance capacity and support the hypothesis that the stimulation of fatty acid use is a promising strategy for improving endurance capacity.

The Effects of EGCG on Fat Oxidation and Endurance Performance in Male Cyclists

2009 ◽  
Vol 19 (6) ◽  
pp. 624-644 ◽  
Author(s):  
Sara Dean ◽  
Andrea Braakhuis ◽  
Carl Paton
Keyword(s):  
Fatty Acids ◽  
Green Tea ◽  
Time Trial ◽  
Endurance Performance ◽  
Fat Oxidation ◽  
Cycling Performance ◽  
Green Tea Extract ◽  
Endurance Capacity ◽  
Caffeine Ingestion ◽  
Tea Extract

Researchers have long been investigating strategies that can increase athletes’ ability to oxidize fatty acids and spare carbohydrate, thus potentially improving endurance capacity. Green-tea extract (epigallocatechin-3-gallate; EGCG) has been shown to improve endurance capacity in mice. If a green-tea extract can stimulate fat oxidation and as a result spare glycogen stores, then athletes may benefit through improved endurance performance. Eight male cyclists completed a study incorporating a 3-way crossover, randomized, placebo-controlled, double-blinded, diet-controlled research design. All participants received 3 different treatments (placebo 270 mg, EGCG 270 mg, and placebo 270 mg + caffeine 3 mg/kg) over a 6-day period and 1 hr before exercise testing. Each participant completed 3 exercise trials consisting of 60 min of cycling at 60% maximum oxygen uptake (VO2max) immediately followed by a self-paced 40-km cycling time trial. The study found little benefit in consuming green-tea extract on fat oxidation or cycling performance, unlike caffeine, which did benefit cycling performance. The physiological responses observed during submaximal cycling after caffeine ingestion were similar to those reported previously, including an increase in heart rate (EGCG 147 ± 17, caffeine 146 ± 19, and placebo 144 ± 15 beats/min), glucose at the 40-min exercise time point (placebo 5.0 ± 0.8, EGCG 5.4 ± 1.0, and caffeine 5.8 ± 1.0 mmol/L), and resting plasma free fatty acids and no change in the amount of carbohydrate and fat being oxidized. Therefore, it was concluded that green-tea extract offers no additional benefit to cyclists over and above those achieved by using caffeine.

scholarly journals Changes in pain following an interaction period of resistance training and green tea extract consumption in sedentary hypertensive women: impact of blood pressure swings

2019 ◽  
Vol 38 (1) ◽  
Author(s):  
Hamid Arazi ◽  
Behzad Taati ◽  
Jalal Kheirkhah ◽  
Samaneh Ramezanpour
Keyword(s):  
Blood Pressure ◽  
Resistance Training ◽  
Green Tea ◽  
Pain Threshold ◽  
Pain Perception ◽  
Green Tea Extract ◽  
Controlled Study ◽  
Training Groups ◽  
Tea Extract ◽  
The Impact

Abstract Background Changes in blood pressure (BP) may affect pain. However, the interaction effect of resistance training and green tea on BP and pain has not been studied. The primary aim of this study was to evaluate the impact of resistance training and green tea extract (GTE) on pain variables in hypertensive patients. Secondary aim included determining the effects of BP alterations on pain responses. Methods In a randomized, double-blind, placebo-controlled study, 30 middle-aged sedentary women were randomly divided into resistance training and green tea extract (GR, n = 8), resistance training (R, n = 8), green tea (G, n = 7), and control groups (C, n = 7). The study period consisted of 3 weeks of GTE (~ 245 mg total polyphenols) consumption twice a day followed by 6 weeks of interaction with resistance training. GR and R groups performed two circuits of training with ten repetitions at 50% of 1RM 2 days a week while other two groups had no any regular exercise training. R and C groups also received placebo capsules (maltodextrin) with the same timing. Pain threshold and perception, BP, and heart rate were recorded following the first and last session of training at rest and 5th and 15th minute. Results Pain perception of training groups after the last session was significantly higher than control conditions, and at this time, the magnitude of BP responses was lower in training groups. In proportion to pain threshold, there were no significant differences between groups. Conclusion It seems that training-induced hypotension can alter pain perception in hypertensive women through changes in baroreceptor activation.

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