The Effect of Green and Oolong Tea Extracts Supplementation on Body Composition in Wrestlers

Anti-obesity effects of green tea extracts on humans

“…Above studies show that 491 mg catechins/day resulted in lesser reduction in percentage of weight than 468, 458 and 444 mg catechins/day (9,48,49). The considerable higher percentage of weight loss with 666 mg catechins/day than with 680 mg EGCG/day may be due to lower body mass index (BMI) of subjects and the synergistic effect of all the catechins rather than from EGCG only (50,51). BMI ranges of subjects used by Maki et al were wider and they lost more weight (2.2 kg) than the subjects in the other study (1.7 kg), although both 625 and 583 mg catechins/day have shown similar weight reduction (20, 52).…”

“…Furthermore, maintaining the ratio of catechins:caffeine around 1:1 is important in weight reduction strategies (50).…”

Fitoterápicos Aplicados a Obesidade

“…25 O chá verde é produzido das folhas frescas da planta, após uma rápida inativação da enzima polifenoloxidase, pelo emprego de vaporização e secagem, o que mantém preservado o teor de polifenóis e o torna mais rico em catequinas que os demais. 25,26 O chá oolong ou "parcialmente oxidado" é obtido após as folhas ficarem em repouso por duas a quatro horas, sendo depois aquecidas para que o processo oxidativo seja interrompido. Já o chá preto é derivado de folhas envelhecidas pela oxidação aeróbica das catequinas, catalisadas enzimaticamente.…”

“…Já o chá preto é derivado de folhas envelhecidas pela oxidação aeróbica das catequinas, catalisadas enzimaticamente. 26 As folhas frescas do vegetal Camellia sinensis que compõem o chá verde têm elevada quantidade de flavonoides, que são conhecidos como catequinas. 27,28 Dentre elas, podem-se destacar como as principais: epicatequina (EC), epicatequinagalato (ECG), epigalocatequina (EGC) e epigalocatequinagalato (EGCG), esta última a mais abundade no chá verde e que concentra maiores interesses.…”

Dietary Supplementation of <i>κ</i>-Carrageenan to Improve the Physio-Chemical and Functional Properties of White Bread

“…Several potential terrestrial and marine hydrocolloids have been proposed to increase the functionality and health benefits of bakery products especially bread including alginates, carrageenans, agar, guar gum, methylcellulose, carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) [5] [6]. Functional and nutritional property of bakery products were reported to be improved by hydrocolloids such as polysaccharides [7], marine functional ingredients [8] [6], protein sources such as cereals, tubers, corn gluten, corn germ and rice bran [9], natural antioxidants [10] [11], plant extracts such as green tea [12], grape seed extracts [13] and prebiotics [14] [15]. The alginates (from brown algae) and carragenates (from red algae) are the few prospective hydrocolloids that were reported to be rich in bioactive compounds and dietary fibers; and impart functional effects such as modification of dough/batter rheology and keeping quality of finished baked products [16].…”