Estudo prospectivo, duplo cego e cruzado da Camellia sinensis (chá verde) nas dislipidemias

Batista, Gesiani de Almeida Pierin; Cunha, Cristiane Martins; Scartezini, Mariléia; Heyde, Raul von der; Bitencourt, Murílo G; Melo, Sandra Fabrício de

doi:10.1590/s0066-782x2009000800010

Cited by 23 publications

(6 citation statements)

References 21 publications

(23 reference statements)

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“…Decreases in TC, LDL, and TG concentration were observed, along with increases in HDL concentration (within the study group). The positive effect of GT in human studies has also been observed by others [19, 23]. The results could be partly caused by the decreased absorption of cholesterol and glucose from the diet in the presence of the polyphenols from GTE in the small intestine, especially if the supplement is taken by subjects during meals [24].…”

Section: Discussionmentioning

confidence: 54%

Effects of Green Tea Supplementation on Elements, Total Antioxidants, Lipids, and Glucose Values in the Serum of Obese Patients

Suliburska

Bogdański

Szulińska

et al. 2012

Biol Trace Elem Res

154

163

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The consumption of green tea has been associated with cardiovascular and metabolic diseases. There have been some studies on the influence of green tea on the mineral status of obese subjects, but they have not yielded conclusive results. The aim of the present study is to examine the effects of green tea extract on the mineral, body mass, lipid profile, glucose, and antioxidant status of obese patients. A randomized, double-blind, placebo-controlled study was conducted. Forty-six obese patients were randomly assigned to receive either 379 mg of green tea extract, or a placebo, daily for 3 months. At baseline, and after 3 months of treatment, the anthropometric parameters, blood pressure, and total antioxidant status were assessed, as were the levels of plasma lipids, glucose, calcium, magnesium, iron, zinc, and copper. We found that 3 months of green tea extract supplementation resulted in decreases in body mass index, waist circumference, and levels of total cholesterol, low-density cholesterol, and triglyceride. Increases in total antioxidant level and in zinc concentration in serum were also observed. Glucose and iron levels were lower in the green tea extract group than in the control, although HDL-cholesterol and magnesium were higher in the green tea extract group than in the placebo group. At baseline, a positive correlation was found between calcium and body mass index, as was a negative correlation between copper and triglycerides. After 3 months, a positive correlation between iron and body mass index and between magnesium and HDL-cholesterol, as well as a negative correlation between magnesium and glucose, were observed. The present findings demonstrate that green tea influences the body's mineral status. Moreover, the results of this study confirm the beneficial effects of green tea extract supplementation on body mass index, lipid profile, and total antioxidant status in patients with obesity.

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Section: Discussionmentioning

confidence: 54%

Effects of Green Tea Supplementation on Elements, Total Antioxidants, Lipids, and Glucose Values in the Serum of Obese Patients

Suliburska

Bogdański

Szulińska

et al. 2012

Biol Trace Elem Res

154

163

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“…After detailed analysis of the full text, 71 articles were excluded, due to lack of relevant outcomes, aspects of study design or publication language. The final number of articles selected for meta-analysis was selected from a total of 117 articles published between 1997 and July 2015 (included) [21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62,63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,83,84,…”

Section: Resultsmentioning

confidence: 99%

A Systematic Review and Meta-Analysis of the Effects of Flavanol-Containing Tea, Cocoa and Apple Products on Body Composition and Blood Lipids: Exploring the Factors Responsible for Variability in Their Efficacy

et al. 2017

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Several randomized controlled trials (RCTs) and meta-analyses support the benefits of flavanols on cardiometabolic health, but the factors affecting variability in the responses to these compounds have not been properly assessed. The objectives of this meta-analysis were to systematically collect the RCTs-based-evidence of the effects of flavanol-containing tea, cocoa and apple products on selected biomarkers of cardiometabolic risk and to explore the influence of various factors on the variability in the responses to the consumption of these products. A total of 120 RCTs were selected. Despite a high heterogeneity, the intake of the flavanol-containing products was associated using a random model with changes (reported as standardized difference in means (SDM)) in body mass index (−0.15, p < 0.001), waist circumference (−0.29, p < 0.001), total-cholesterol (−0.21, p < 0.001), LDL-cholesterol (−0.23, p < 0.001), and triacylglycerides (−0.11, p = 0.027), and with an increase of HDL-cholesterol (0.15, p = 0.005). Through subgroup analyses, we showed the influence of baseline-BMI, sex, source/form of administration, medication and country of investigation on some of the outcome measures and suggest that flavanols may be more effective in specific subgroups such as those with a BMI ≥ 25.0 kg/m2, non-medicated individuals or by specifically using tea products. This meta-analysis provides the first robust evidence of the effects induced by the consumption of flavanol-containing tea, cocoa and apple products on weight and lipid biomarkers and shows the influence of various factors that can affect their bioefficacy in humans. Of note, some of these effects are quantitatively comparable to those produced by drugs, life-style changes or other natural products. Further, RCTs in well-characterized populations are required to fully comprehend the factors affecting inter-individual responses to flavanol and thereby improve flavanols efficacy in the prevention of cardiometabolic disorders.

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“…O hábito de consumir chá vem desde a Antiguidade, quando as plantas eram utilizadas como medicamentos para a prevenção, a cura e o tratamento de distúrbios, disfunções ou doenças, em seres humanos e animais (BATISTA et al, 2009;LAMARÃO;FIALHO, 2009;SAIGG;SILVA, 2009). A Erva-Mate, cujo nome científico é Ilex paraguariensis, pertence à família das plantas Aquifoliaceaes, de origem subtropical, nativa da América do Sul e é muito consumida na Região Sudeste do Brasil, na forma de chá (chá-mate) (BIASI et al, 2009).…”

Section: Introductionunclassified

Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Barboza

Cazal

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate Evaluation of the influence of the sensory characteristics and nutritional knowledge in the acceptance of mate tea ResumoNo âmbito empresarial, as estratégias de marketing voltadas para assuntos relacionados à nutrição têm sido a principal vantagem competitiva. Diante disso, o objetivo deste trabalho foi avaliar a influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate, visando identificar o comportamento do consumidor frente a este tipo de informação. Foi utilizado chá-mate tostado, tipo a granel, adquirido no comércio local e preparado de acordo com a recomendação descrita na embalagem. Para o teste afetivo de aceitação, foram recrutados 30 consumidores do produto. O recrutamento ocorreu por meio de um questionário abrangendo questões sobre o perfil dos consumidores, hábitos de consumo e disponibilidade para participar da pesquisa. Foram realizadas avaliações de aceitação sensorial em duas sessões (teste cego e com informação), utilizando-se uma escala hedônica de nove pontos, para avaliar os atributos cor, sabor, aroma e impressão global. Em relação ao perfil dos julgadores, 67% pertenciam ao sexo feminino, 50% relataram consumir chá-mate raramente e 37% afirmaram observar as informações nutricionais no rótulo. Houve diferença significativa para os atributos cor e sabor, entre as sessões cega e com informação. Pode-se concluir que o chá-mate apresentou boa aceitação pelos participantes e que o conhecimento nutricional influenciou positivamente na aceitação da bebida. Palavras-chave:Chá-mate; Avaliação sensorial; Consumidor; Saúde. AbstractIn the business field, marketing strategies focused on nutritional issues have been the main competitive advantage. Therefore the objective of this study was to evaluate the influence of the sensory characteristics and nutritional knowledge on the acceptance of mate tea, in order to identify consumer behaviour in relation to this type of information. Toasted mate tea was used, purchased in bulk at the local shops and prepared according to the manufacturer's instructions, as described on the package. Thirty consumers were recruited for the affective acceptance test. Recruitment was via a questionnaire including questions about the profile of the consumers, consumption habits and willingness to participate in the survey. The sensory acceptance evaluations were carried out in two sessions (blind test and with information) using a nine point hedonic scale to evaluate the attributes of colour, taste, aroma and overall impression. Regarding the profile of the judges, 67% were female, 50% reported consuming mate tea rarely and 37% reported reading the nutritional information on the label. There were signif...

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Estudo prospectivo, duplo cego e cruzado da Camellia sinensis (chá verde) nas dislipidemias

Abstract: A beneficial effect of green tea (Camellia sinensis) was demonstrated, with a significant reduction of total cholesterol and LDL-cholesterol levels in eight weeks, in the patients studied.

Cited by 23 publications

References 21 publications

Effects of Green Tea Supplementation on Elements, Total Antioxidants, Lipids, and Glucose Values in the Serum of Obese Patients

Effects of Green Tea Supplementation on Elements, Total Antioxidants, Lipids, and Glucose Values in the Serum of Obese Patients

A Systematic Review and Meta-Analysis of the Effects of Flavanol-Containing Tea, Cocoa and Apple Products on Body Composition and Blood Lipids: Exploring the Factors Responsible for Variability in Their Efficacy

Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

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