Best True Health
Welcome at » Green Tea Benefits Heart and Metabolic Health

Green Tea Benefits Heart and Metabolic Health

Green tea extract is correlated with numerous health benefits related to cardiovascular and metabolic health.

Green tea (GT) consumption has been known to be associated with enhanced cardiovascular and metabolic health.  Based on previous research showing that green tea extract has a positive impact on numerous health parameters, researchers at Poznan University of Medical Sciences in Poland hypothesized that supplementation with GTE would improve insulin resistance and cardiovascular risk factors in obese, hypertensive individuals.

Fifty-six obese, hypertensive study participants were randomized to receive either a placebo or 379 mg of GTE daily for three months. Several health-related measurements were taken at baseline and again at the end of the three month period. Some of the key measurements included blood pressure, plasma lipid levels, glucose levels, total antioxidant status, and insulin levels.

The results of this double-blind, placebo-controlled study showed a correlation between the GTE supplementation and several markers of health status. GTE supplementation was associated with a statistically significant decrease in systolic and diastolic blood pressure of 4.9 and 4.7 mmHg, respectively.

When compared with the placebo there was also a significant reduction in fasting serum glucose, insulin levels, and insulin resistance. A significant decrease in LDL and an increase in HDL cholesterol were also observed. In addition, total antioxidant status increased, while serum tumor necrosis factor α and C-reactive protein were lowered.

Results from this research continue to add strong evidence supporting the use of GTE supplementation. The researchers acknowledge that their study only apply to one particular group of individuals.  However, because this group of individuals is overrepresented in many modern populations, the study authors recommend that the effect of GTE supplementation should be further evaluated.

Source:
Bogdanski P. et al. Nutrition Research (New York, N.Y.). 2012; 32(6):421-7.

Leave a Reply