Therapeutic potential of green tea on risk factors for type 2 diabetes in obese adults – a review

Ferreira, Maria Eugênia de Oliveira; Silva, D.M.; Junior, Alcides C. de Morais; Mota, João Felipe; Botelho, Patrícia Borges

doi:10.1111/obr.12452

Cited by 45 publications

(27 citation statements)

References 85 publications

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“…Thus, it is highly likely that the observed thermogenesis is attributable to catechin, rather than caffeine. However, this does not rule out a possible synergistic action between catechins and caffeine (136,137). Collectively, the thermogenic and fat-reducing effects of green tea extract rich in catechins would be attributable to the activation of BAT.…”

Section: Activation and Recruitment Of Bat By Tea Caffeine And Catechinsmentioning

confidence: 99%

Brown Adipose Tissue, Diet-Induced Thermogenesis, and Thermogenic Food Ingredients: From Mice to Men

et al. 2020

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Since the recent rediscovery of brown adipose tissue (BAT) in adult humans, this thermogenic tissue has been attracting increasing interest. The inverse relationship between BAT activity and body fatness suggests that BAT, because of its energy dissipating activity, is protective against body fat accumulation. Cold exposure activates and recruits BAT, resulting in increased energy expenditure and decreased body fatness. The stimulatory effects of cold exposure are mediated through transient receptor potential (TRP) channels and the sympathetic nervous system (SNS). Most TRP members also function as chemesthetic receptors for various food ingredients, and indeed, agonists of TRP vanilloid 1 such as capsaicin and its analog capsinoids mimic the effects of cold exposure to decrease body fatness through the activation and recruitment of BAT. The antiobesity effect of other food ingredients including tea catechins may be attributable, at least in part, to the activation of the TRP-SNS-BAT axis. BAT is also involved in the facultative thermogenesis induced by meal intake, referred to as diet-induced thermogenesis (DIT), which is a significant component of the total energy expenditure in our daily lives. Emerging evidence suggests a crucial role for the SNS in BAT-associated DIT, particularly during the early phase, but several gut-derived humoral factors may also participate in meal-induced BAT activation. One intriguing factor is bile acids, which activate BAT directly through Takeda G-protein receptor 5 (TGR5) in brown adipocytes. Given the apparent beneficial effects of some TRP agonists and bile acids on whole-body substrate and energy metabolism, the TRP/TGR5-BAT axis represents a promising target for combating obesity and related metabolic disorders in humans.

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Section: Activation and Recruitment Of Bat By Tea Caffeine And Catechinsmentioning

confidence: 99%

Brown Adipose Tissue, Diet-Induced Thermogenesis, and Thermogenic Food Ingredients: From Mice to Men

et al. 2020

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“…An emerging strategy to reduce the prevalence of overweight and obesity is to use natural products such as polyphenols, especially flavan-3-ols which account for up to 80% of total green tea polyphenols and about one-third of its organic fraction. Many studies have indeed shown that flavan-3-ols could be used at nutritional or supra-nutritional concentrations for reducing body weight and risk of type 2 diabetes (Ferreira, Silva, & de Morais, 2016;Hursel, Viechtbauer, & Westerterp-Plantenga, 2009;Jurgens et al, 2012). This could be due in part to the ability of flavanols to inhibit digestive hydrolases, especially salivary and pancreatic alpha-amylases (EC 3.2.1.1) responsible for starch digestion and indirectly for the level of absorbed and metabolized glucose (Hanhineva, Törrönen, Bondia-Pons, & Pekkinen, 2010;Rains, Agarwal, & Maki, 2011;Williamson, 2013;Xiao, Ni, Kai, & Chen, 2013).…”

Section: Introductionmentioning

confidence: 99%

The Mechanisms of Alpha‐Amylase Inhibition by Flavan‐3‐Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion

Desseaux

Stocker

Brouant

et al. 2018

Journal of Food Science

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Many studies have shown that flavan‐3‐ols inhibit mammalian alpha‐amylases but the published IC50 and Ki values vary up to a thousand times. We therefore tested the effects of 6 pure flavan‐3‐ols—abundant in green tea—on the activity of pure porcine pancreatic alpha‐amylase (PPA) under steady‐state kinetic conditions. We used both amylose and maltopentaose as substrates, along with spectrophotometry and chromatography as analytical tools, respectively. A Docking approach was also used to probe the interaction between PPA and each flavan‐3‐ol. The results showed that the 6 flavan‐3‐ols inhibit amylose hydrolysis with Ki comprised between 7 and 34 μM, according to a mixed inhibition profile for gallocatechin gallate, and a competitive inhibition profile for the 5 other flavanols. Only the galloyl‐containing flavan‐3‐ols inhibited the maltopentaose hydrolysis with a Ki of about 30 μM according to a noncompetitive profile. We conclude that dietary flavan‐3‐ols could inhibit starch digestion nonnegligibly. The results of the docking trials were concordant with the kinetic data and have noticeably revealed that the cis‐flavan‐3‐ols epigallocatechin gallate and epicatechin gallate bind similarly to PPA, involving π‐stacking with Trp59.

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“…Tea, derived from the dried tea powder/leaves produced from the fresh buds of the flowering plant Camellia sinensis [15,16], is proposed as one such approach. Literature suggests that tea, especially black, white, and green tea, may positively influence pathology and reduce risk factors associated with AD [17][18][19] and diabetes [20,21] (Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Diabetes and Alzheimer’s Disease: Can Tea Phytochemicals Play a Role in Prevention?

Fernando

Somaratne

Goozee

et al. 2017

JAD

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Dementia and diabetes mellitus are prevalent disorders in the elderly population. While recognized as two distinct diseases, diabetes has more recently recognized as a significant contributor to risk for developing dementia, and some studies make reference to type 3 diabetes, a condition resulting from insulin resistance in the brain. Alzheimer's disease, the most common form of dementia, and diabetes, interestingly, share underlying pathological processes, commonality in risk factors, and, importantly, pathways for intervention. Tea has been suggested to possess potent antioxidant properties. It is rich in phytochemicals including, flavonoids, tannins, caffeine, polyphenols, boheic acid, theophylline, theobromine, anthocyanins, gallic acid, and finally epigallocatechin-3-gallate, which is considered to be the most potent active ingredient. Flavonoid phytochemicals, known as catechins, within tea offer potential benefits for reducing the risk of diabetes and Alzheimer's disease by targeting common risk factors, including obesity, hyperlipidemia, hypertension, cardiovascular disease, and stroke. Studies also show that catechins may prevent the formation of amyloid-β plaques and enhance cognitive functions, and thus may be useful in treating patients who have Alzheimer's disease or dementia. Furthermore, other phytochemicals found within tea offer important antioxidant properties along with innate properties capable of modulating intracellular neuronal signal transduction pathways and mitochondrial function.

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Therapeutic potential of green tea on risk factors for type 2 diabetes in obese adults – a review

Cited by 45 publications

References 85 publications

Brown Adipose Tissue, Diet-Induced Thermogenesis, and Thermogenic Food Ingredients: From Mice to Men

Brown Adipose Tissue, Diet-Induced Thermogenesis, and Thermogenic Food Ingredients: From Mice to Men

The Mechanisms of Alpha‐Amylase Inhibition by Flavan‐3‐Ols and the Possible Impacts of Drinking Green Tea on Starch Digestion

Diabetes and Alzheimer’s Disease: Can Tea Phytochemicals Play a Role in Prevention?

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