Effects of the green tea epigallocatechin gallate on weight loss, thermogenesis and fat oxidation
Abstract
Obesity can be defined as the excessive increase in body fat mass. Thus relative questions to its prevention and treatment assume each time more importance. With the increasing epidemic, the green tea effect has been studied. About three billion kilograms of tea are produced and consumed yearly, becoming thus after water, the most ancient and most consumed beverage worldwide. The green tea is made of non-oxidised and non-fermented leaves of Camellia sinensis, species of the Theaceae family, and therefore contains high quantities of several polyphenolic components, especially flavanols and flavonols that represent approximately 30% dry weight of the fresh leaves, such as catechins. These are the predominant flavonols and are composed by epicatechin (EC), gallocatechin (GC), epicatechingallate (ECG), epigallocatechin (EGC) and epigallocatechin gallate (EGCG), considered the most pharmacologically active catechin,. Evidences that in spite of caffeine and catechin polyphenols content in green tea, they can exert an effect on body weight, possibly through enhancing thermogenesis and lipid oxidation. Due to the difficulty observed on long-term body weight loss maintenance, the green tea extract continuous use might become a useful strategy. However the found results are few, evidencing then the need for more researchs about the obesity effect of EGCG.
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