Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction

The use of tea is widespread, second only to water in worldwide consumption. Green tea is rich in polyphenols, mainly catechins. Among a variety of beneficial health effects attributed to the consumption of the green tea, much attention has been given to its ability to reduce body fat. This study ha...

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Detalles Bibliográficos
Autores: da Costa LAMARÃO, Renata, FIALHO, Eliane
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:Brasil
Institución:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
Repositorio:Revista de Nutrição
Idioma:portugués
OAI Identifier:oai:ojs.periodicos.puc-campinas.edu.br:article/9478
Acceso en línea:https://periodicos.puc-campinas.edu.br/nutricao/article/view/9478
Access Level:acceso abierto
Palabra clave:Functional foods
Camellia sinensis
Lipid metabolism
Obesity
Alimentos funcionais
Metabolismo lipídico
Obesidade
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spelling Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reductionAspectos funcionais das catequinas do chá verde no metabolismo celular e sua relação com a redução da gordura corporalFunctional foodsCamellia sinensisLipid metabolismObesityAlimentos funcionaisCamellia sinensisMetabolismo lipídicoObesidadeThe use of tea is widespread, second only to water in worldwide consumption. Green tea is rich in polyphenols, mainly catechins. Among a variety of beneficial health effects attributed to the consumption of the green tea, much attention has been given to its ability to reduce body fat. This study has the objective of presenting a description of the studies of green tea and/or its bioactive compounds related to cell biology and of experimental and epidemiological studies associated with lipid metabolism and the reduction of body fat. Epigallocatechin gallate is the main bioactive compound present in green tea and its anti-obesity effects are being investigated. Such effects are associated with several biochemical and physiological mechanisms and among them thefollowing stands out: stimulation of lipid metabolism by combining catechin intake with regular physical activity. In spite of the promising effect of green tea and its bioactive compounds on the treatment of obesity, there is a need for controlled clinical trials. Finally, a proper diet associated with regular physical activity is the key to prevent obesity and its comorbidities.O chá é uma bebida amplamente utilizada, perdendo apenas para a água como a bebida mais consumida no mundo. O chá verde é rico em polifenóis, principalmente catequinas. Entre uma variedade de efeitos benéficos à saúde atribuídos ao consumo do chá verde, grande atenção tem sido focalizada no seu efeito na redução da gordura corporal. Este estudo tem como objetivo apresentar uma descrição dos estudos com o chá verde e/ou seus compostos bioativos relacionados à biologia celular, estudos experimentais e epidemiológicos associados ao metabolismo lipídico e à redução da gordura corporal. Galato de epigalocatequina é o principal composto bioativo presente no chá verde e seus efeitos anti-obesidade estão sendo investigados. Tais efeitos estão associados a diversos mecanismos bioquímicos e fisiológicos, dentre eles podem-se destacar a estimulação do metabolismo lipídico pela combinação da ingestão de catequinas e a prática de exercícios físicos regulares. Apesar do efeito promissor do chá verde e seus compostos bioativos no tratamento da obesidade, estudos clínicos controlados devem ser conduzidos. Finalmente, um plano alimentar adequado associado à prática regular de atividade física constitui a principal ferramenta para a prevenção da obesidade e de suas comorbidade.Núcleo de Editoração – PUC-Campinas2023-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9478Brazilian Journal of Nutrition; Vol. 22 No. 2 (2009): Revista de NutriçãoRevista de Nutrição; Vol. 22 Núm. 2 (2009): Revista de NutriçãoRevista de Nutrição; v. 22 n. 2 (2009): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9478/6845Copyright (c) 2023 Renata da Costa LAMARÃO, Eliane FIALHOhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessda Costa LAMARÃO, Renata FIALHO, Eliane 2023-08-30T16:31:51Zoai:ojs.periodicos.puc-campinas.edu.br:article/9478Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-30T16:31:51Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
Aspectos funcionais das catequinas do chá verde no metabolismo celular e sua relação com a redução da gordura corporal
title Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
spellingShingle Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
da Costa LAMARÃO, Renata
Functional foods
Camellia sinensis
Lipid metabolism
Obesity
Alimentos funcionais
Camellia sinensis
Metabolismo lipídico
Obesidade
title_short Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
title_full Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
title_fullStr Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
title_full_unstemmed Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
title_sort Functional aspects of green tea catechins in the cellular metabolism and their relationship with body fat reduction
dc.creator.none.fl_str_mv da Costa LAMARÃO, Renata
FIALHO, Eliane
author da Costa LAMARÃO, Renata
author_facet da Costa LAMARÃO, Renata
FIALHO, Eliane
author_role author
author2 FIALHO, Eliane
author2_role author
dc.subject.por.fl_str_mv Functional foods
Camellia sinensis
Lipid metabolism
Obesity
Alimentos funcionais
Camellia sinensis
Metabolismo lipídico
Obesidade
topic Functional foods
Camellia sinensis
Lipid metabolism
Obesity
Alimentos funcionais
Camellia sinensis
Metabolismo lipídico
Obesidade
description The use of tea is widespread, second only to water in worldwide consumption. Green tea is rich in polyphenols, mainly catechins. Among a variety of beneficial health effects attributed to the consumption of the green tea, much attention has been given to its ability to reduce body fat. This study has the objective of presenting a description of the studies of green tea and/or its bioactive compounds related to cell biology and of experimental and epidemiological studies associated with lipid metabolism and the reduction of body fat. Epigallocatechin gallate is the main bioactive compound present in green tea and its anti-obesity effects are being investigated. Such effects are associated with several biochemical and physiological mechanisms and among them thefollowing stands out: stimulation of lipid metabolism by combining catechin intake with regular physical activity. In spite of the promising effect of green tea and its bioactive compounds on the treatment of obesity, there is a need for controlled clinical trials. Finally, a proper diet associated with regular physical activity is the key to prevent obesity and its comorbidities.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9478
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9478
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9478/6845
dc.rights.driver.fl_str_mv Copyright (c) 2023 Renata da Costa LAMARÃO, Eliane FIALHO
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Renata da Costa LAMARÃO, Eliane FIALHO
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 22 No. 2 (2009): Revista de Nutrição
Revista de Nutrição; Vol. 22 Núm. 2 (2009): Revista de Nutrição
Revista de Nutrição; v. 22 n. 2 (2009): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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score 15,301603

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