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In this study, Green Tea Extract was given to 70 modestly obese individuals for 3 months. The
average body mass index, a measure of body fat, was 28.9% at enrollment into the study. The patients
consumed a total of 270mg EGCG daily divided into two servings. By the 12th week, body weight dropped
by an average of 4.6% and waist size decreased by 4.5%. The Green Tea Extracts EGCG stimulated
thermogenesis; the burning of brown fat and the burning of calories. The EGCG did not affect heart
rate; many thermogenic agents can affect heart rate and blood pressure. This study is published in the
journal Phytomedicine 9;3-8;2003. In a second study, daily consumption of Green Tea Extract increased
the 24-hour energy expenditure (calorie burning) by 4% compared to placebo. This study appears in the
American Journal of Clinical Nutrition.
Commentary by Jerry Hickey, R.Ph.
Studies show it is not the caffeine which helps decrease
the risk of developing diabetes but probably the polyphenols.
Higher intake of Green Tea protects cognitive function in the elderly
A comprehensive Geriatric Assessment of 1003 elderly Japanese community living residents over the age
of 70 was conducted in 2002. It turns out that a higher intake of Green Tea in these elderly subjects
was associated with protection of cognitive function. The Mini Mental State Examination is a measure of
cognitive status in adults. It can be used to screen for cognitive impairment or to estimate the degree of
cognitive impairment and to assess changes to cognitive function over time. With a cutoff of 26, an accepted
cutoff for assessing cognitive status, it was found that for 3 cups of Green Tea a week there was an even
chance of cognitive decline, for 4 to 6 cups a week the risk of cognitive decline was 48% lower, and for 2
cups or more per day the risk of cognitive decline dropped by 64%. A higher intake of Green tea is associated
with a lower prevalence of cognitive impairment in humans. The study was performed at Tohoku University
Graduate School of Medicine, Sendai, Japan and is published in the February 2006 issue of the American
Journal of Clinical Nutrition.