Search results for green tea

“Both black and green tea changed the ratio of bacteria in the gut which corresponded with lean body mass. Polyphenols specifically in black tea stimulate the growth of a species of gut bacteria called Pseudobutyrivibrio which increased levels of short-chain fatty acids, a type of bacterial metabolites that have been shown to alter the energy metabolism in the liver.”

“Currently selected for this coming member's digest by team member Sofia D.”

“Improvements in blood sugar levels and inflammation were closely linked to better brain health outcomes, and greater intake of polyphenol-rich foods like mankai and green tea further enhanced these benefits.”

“PQQ is present in a variety of foods such as parsley, green tea, and fermented soybeans. PQQ is also abundant in human breast milk. The estimated daily intake of PQQ from typical foods and beverages are 0.01–0.4 mg/day. PQQ is an anti-oxidant and promotes mitochondrial biogenesis. Reduced PQQ exhibits a high anti-oxidant capacity that is 7.5-fold greater than that of ascorbic acid.”

“Regular tea drinkers were 22 percent less likely to die from cardiovascular disease and 15 percent less likely to die from all causes of premature death. Drinking tea also appeared to extend healthspan – the number of years lived disease-free.”

“Participants underwent physical exams before, during, and after the study and provided blood and fecal samples for analysis. The polyphenol-rich foods included berries, blood oranges (and their juice), pomegranate juice, green tea, apples, and dark chocolate.”

“Researchers assigned nearly 300 people to follow one of three diets plus exercise: a Mediterranean-style diet that included walnuts; a Mediterranean-style diet that included walnuts, green tea, and a shake that contained duckweed (a polyphenol-rich aquatic plant native to Asia); and a diet that adhered to conventional healthy dietary guidelines.”

“The beverage contained 15 grams of green tea (containing polyphenols and tannins), 3 grams of cinnamon powder (containing cinnamaldehyde and proanthocyanidins), and three lemon slices (containing flavonoids and vitamin C).”

“The investigators found that plant-based food metabolites (from cocoa, coffee, mushrooms, and red wine) and microbiota-derived metabolites (from microbial metabolism of polyphenol-rich apples, cocoa, green tea, blueberries, oranges, and pomegranates) appeared to exert a protective effect against cognitive decline.”