Non-Profit Trusted Source of Non-Commercial Health Information
The Original Voice of the American Academy of Anti-Aging, Preventative, and Regenerative Medicine
logo logo
Weight and Obesity Functional Foods Inflammation

Cocoa & Green Tea Compounds Counter Inflammation

6 years, 8 months ago

2265  0
Posted on Sep 11, 2012, 6 a.m.

Rich in a variety of antioxidants, cocoa and green tea extracts help to reduce markers of oxidative stress and inflammation, in overweight men and women at high risk for insulin resistance.

Cocoa and green tea contain high levels of antioxidants, as a number of previous studies have suggested a variety of cardiovascular, brain, and skin health benefits. Whereas cocoa is rich in flavanols, green tea is abundant in polyphenols including epigallocatechin gallate (EGCG).  Researchers from the US Department of Agriculture’s Agriculture Research Service (Maryland, USA) April 20 adult men and women in a study, in which each subject can send a control diet with four cocoa beverages containing between 30 and 900 mg flavanols per day, or ATP matched to a cocoa beverage for flavanol content for five days. After consumption of cocoa beverage, C-reactive protein (CRP)– a marker of inflammation, and 8-isoprostate – a marker of oxidative stress, was markedly reduced. Green tea was found to lower the inflammatory compound, fibrinogen.  Reporting that: "Short-term intake of cocoa and green tea flavanols [us] affect selected markers of one or more measures of oxidative stress, inflammation or hemostasis in obese adults at risk for insulin resistance.”

K S Stote, B A Clevidence, J A Novotny, T Henderson, S V Radecki, et al. "Effect of cocoa and green tea on biomarkers of glucose regulation, oxidative stress, inflammation and hemostasis in obese adults at risk for insulin resistance." European Journal of Clinical Nutrition, August 1, 2012.

Subscribe to our Newsletter

WorldHealth Videos

WorldHealth Sponsors