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J.Health Sci., 51(2), 248-252, 2005
Effects of the Long-Term Ingestion of Tea Catechins on Energy
Expenditure and Dietary Fat Oxidation in Healthy Subjects
Ushio Harada, Akiro Chikama, Shinichiro Saito, Hideto Takase, Tomonori Nagao, Tadashi
Hase,* and Ichiro Tokimitsu
Health Care Products Research Laboratories No. 1, Kao corporation, 2-1-3 Bunka, Sumida-ku, Tokyo 131-8501, Japan
The long-term ingestion of tea catechins has been
reported to reduce body fat. The aim of this study was
to investigate the effect of the long-term ingestion of
tea catechins on postprandial energy expenditure and
dietary fat oxidation. Twelve healthy men aged 27-48 years participated in the study. The subjects
consumed 350 ml of a test beverage/day that contained
either a high dose of catechin (592.9 mg) or a low dose
of catechin (77.7 mg) for a period of 12 weeks.
Respiratory analyses were conducted before and at 4, 8, and
12 weeks during the test period, in which oxygen
consumption and the excretion of
13CO2 were monitored over 8 hr after a single ingestion of a test meal
containing 13C labeled triglyceride. The excretion of
13CO2 in the high dose catechin group (the HC group) was
significantly increased at 4 and 12 weeks of the test
period compared to that for the low dose catechin group (the LC group)
(p < 0.05), and this elevation persisted at 8.9% at week 0 to 12.9% at week 12.
Dietary induced thermogenesis (DIT), defined as an
increased energy expenditure from the fasting baseline
for 8 hr after the single ingestion of a test meal, was
significantly higher in the HC group at 8 and 12 weeks
compared to that in the LC group (p < 0.05) with
elevation to 90.3 kcal at week 12 from 51.4 kcal at
week 0. In conclusion, enhanced dietary fat oxidation
and an increased DIT may play an important role in
the mechanism of the anti-obesity effect of tea
catechins.
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