ABSTRACT
Tea catechins are polyphenols contained in green tea, a beverage long consumed by the Japanese, and various physiologic actions, such as antioxidative and anticancer effects, have been reported (Katiyar and Mukhtar, 1996; Kurahashi et al., 2008; Nozawa et al., 2002; Yoshino et al., 1994). Recent epidemiologic studies suggest that tea catechins also reduce the risk of circulatory disease (Kuriyama et al., 2006b; Mukhtar and Ahmad, 2000) and prevent cognitive disorders (Kuriyama et al., 2006a). Tea catechins have been shown to reduce body fat levels (visceral fat) in clinical studies, and continuous ingestion of beverages with a high-concentration of tea increases energy expenditure in humans and animals. One mechanism by which tea catechins reduce body fat is activation of lipid metabolism in the liver and
muscle, allowing for ready utilization of fat as energy. Recent findings are introduced below.
