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May 27, 2012
If You Insist On Eating Junk Food, At Least Drink Tea


Researchers at Kobe University, Japan found that regular consumption of tea suppresses damaging changes in the blood linked to fatty foods that can lead to type 2 diabetes.



In the study some mice were given a high fat diet and others a normal diet. Each of these two groups were then split into smaller groups and given water, black tea or green tea for 14 weeks.

Both types of tea suppressed body weight gain and the build-up of belly fat linked to a fatty diet.

But black tea, which is used in most ordinary cuppas, also counteracted the harmful effects on the blood normally associated with a high-fat diet.

These included increases in cholesterol, high blood glucose and insulin resistance - a precursor to type 2 diabetes where the body does not efficiently use the insulin it produces.

The study was published in the Journal of Agricultural and Food Chemistry.


Interest in tea and its constituents has bloomed in recent years, with the greatest focus on the leaf’s polyphenol content. Green tea contains between 30 and 40 per cent of water-extractable polyphenols, while black tea (green tea that has been oxidized by fermentation) contains between 3 and 10 per cent. Oolong tea is semi-fermented tea and is somewhere between green and black tea. The four primary polyphenols found in fresh tealeaves are epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin gallate (ECG), and epicatechin (EC).


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