How do Green Tea Catechins Cause Weight Loss?

Posted on September 2, 2024 by Robert Barrington

Green tea is a drink that is associated with weight loss in humans and animals. This weight loss is often attributed to the caffeine present in tea, and this may be a significant factor. However, green tea is also rich in catechin polyphenols and these may have significant weight loss effects. The evidence that catechins are able to cause weight loss comes from a number of randomised control studies as well as animal and cell culture models. One explanation for this weight loss effect is that green tea polyphenols are able to cause a stimulation of the sympathetic nervous system and this in turn can increase fat oxidation rates. Because caffeine also has this effect, the caffeine in green tea may act synergistically with the polyphenols to stimulate fat oxidation and increase energy expenditure. Another possibility is that green tea polyphenols can modify appetite and thus reduce energy intake or prevent the absorption of certain nutrients, particularly sugars. Green tea polyphenols may also be able to inhibit starch digesting and sugar digesting enzymes and thus delay carbohydrate absorption, or may allow the favourable growth of microflora that can have positive metabolic effects on the consumer through the synthesis of nutritive factors. Lastly, drinking green tea, which is mostly drunk without sugar, may reduce consumption of sugar, a known obesogenic factor. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Rains, T.M., Agarwal, S. and Maki, K.C. 2011. Antiobesity effects of green tea catechins: a mechanistic review. The Journal of nutritional biochemistry. 22(1): 1-7
Posted in Catechin, Green Tea, Polyphenols, Tea, Weight Loss | Comments Off on How do Green Tea Catechins Cause Weight Loss?

Raspberry ketones and Insulin-like Growth Factor (IGF)

Posted on August 30, 2024 by Robert Barrington

Raspberry ketones are aromatic compounds present in the fruit of the red raspberry plant (Rubus idaeus), Raspberry ketones have a structure similar to that of capsaicin, a compound found in chillies. Pharmacological studies show that ingestion of raspberry ketones may have weight loss effects because the raspberry ketones are able to activate the nervous system which may stimulate fatty acid oxidation. This is a property previously shown for capsaicin. Dermal application of raspberry ketones may have a similar effect by activating sensory neurones. This process is thought to lead to increased skin elasticity and the promotion of hair growth, through the ability of the raspberry ketones to stimulate the synthesis and release of insulin-like growth factor (IGF) in the skin cells. This effect has been demonstrated in humans and mice, and with regard to the former, application of raspberry ketones has been shown to cause hair growth in cases of alopecia when applied to the face and scalp at a concentration of 0.01 % solution after 5 months. This application also increased cheek elasticity after 2 weeks.  

Eat Well, Stay Healthy, Protect Yourself

RdB

Harada, N., Okajima, K., Narimatsu, N., Kurihara, H., & Nakagata, N. 2008. Effect of topical application of raspberry ketone on dermal production of insulin-like growth factor-I in mice and on hair growth and skin elasticity in humans. Growth Hormone & IGF Research. 18(4): 335-344
Posted in Raspberries, Raspberry Ketone, Skin | Comments Off on Raspberry ketones and Insulin-like Growth Factor (IGF)

Not All Bread Is Created Equally

Posted on August 29, 2024 by Robert Barrington

Bread is not a single food, but a broad category of similarly processed cereal based foods. Most bread is made from wheat, but variations of bread can be made from barley and rye. This can have a nutritional impact because the nutritional properties of the bread differs based on the grain used as the starting point. In this regard, individuals who have a wheat intolerance may be able to consume rye or barley bread. Bread can also differ in how far it is processed. The more the final product is processed away from its original grain form, generally the lower nutritional value it has. This is because processing removes vitamins, minerals and fibre, and it is these components that give bread its nutritional value, in combination with the energy it provides. Another aspect to consider is ingredients that are added to the bread. Seeds and nuts can be added to breads, particularly as toppings, and this can add nutritional value in the form of essential fatty acids. The processing of bread can also add nutritional value if the chemical composition of the bread is changed. For example, sourdough bread is processed in a way to increase the acidic content of the bread and this can affect the rate of digestion and absorption. Lastly, the most obvious modifier of the nutritional quality of bread is the spread, topping or condiments that are added to the bread. Or the food that is consumed along with it. Healthy choices to accompany the bread can significantly alter health outcomes of the consumer. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Posted in Bread | Comments Off on Not All Bread Is Created Equally

Tea and Weight Loss

Posted on August 28, 2024 by Robert Barrington

Tea (Camellia sinensis) is known to have a number of health effects that include improvements to both mental and physical parameters. The effects of tea are attributed to a number of chemicals it contains including polyphenolic antioxidants, caffeine and the amino acid L-theanine. One effect of tea that is often overlooked is related to its ability to cause weight loss in those that consume it regularly. In this respect it is thought that green tea is superior to black tea because one of the factors that may contribute towards this are the polyphenolic catechins that are present mainly in green tea. For example, in one study researchers investigated the effects of green tea catechins on obese subjects who were placed on an energy restricted diet and exercise programme. The results of the study showed that 625 mg of catechins in combination with 39 mg of caffeine was significantly able to cause fat loss compared to 39 mg of caffeine with no catechins. In particular, the catechins were able to cause significant reductions in total abdominal fat area, subcutaneous abdominal fat area, and fasting serum triglycerides. Therefore catechins from green tea may confer significant weight loss effects on obese individuals, with the added benefit that the catechins may also significantly improve both physical and mental health. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Maki, K.C., Reeves, M.S., Farmer, M., Yasunaga, K., Matsuo, N., Katsuragi, Y., Komikado, M., Tokimitsu, I., Wilder, D., Jones, F. and Blumberg, J.B. 2009. Green tea catechin consumption enhances exercise-induced abdominal fat loss in overweight and obese adults. The Journal of nutrition. 139(2): 264-270
Posted in Catechin, Tea, Weight Loss | Comments Off on Tea and Weight Loss

Melon Seeds: Nutrition

Posted on August 27, 2024 by Robert Barrington

Melons belong to the Cucurbitaceae family of plants, and this family includes cucumbers. Melon is a good source of essential nutrients, although the flesh of the fruit has a very high water content so the density of the nutrients are low, and this is also a characteristic of cucumbers. However, the seeds of melon are much more nutrient dense and they can provide significantly more nutritional value than the flesh of the fruit. Studies have investigated the nutritional content of seeds, and in one study researchers analysed muskmelon (Cucumis melo) and watermelon (Citrullus lanatus). In relation to this, the seeds were found to be high in energy as would be expected, and were also rich in carbohydrates, fat, proteins and minerals such as calcium, iron, magnesium, phosphorus and potassium. The fatty acids within the seeds were a mixture of polyunsaturated fatty acids such as the omega-6 (linoleic acid), monounsaturated fatty acids such as omega-9 (oleic acid), as well as  saturated fatty acids such as palmitic acid and stearic acid. The fat content likely explains most of the energy content of the seeds. Phytochemicals in the seeds included flavonoids, phenolics, saponins and alkaloids.

Eat Well, Stay Healthy, Protect Yourself

RdB

Mehra, M., Pasricha, V., & Gupta, R. K. 2015. Estimation of nutritional, phytochemical and antioxidant activity of seeds of muskmelon (Cucumis melo) and watermelon (Citrullus lanatus) and nutritional analysis of their respective oils. Journal of Pharmacognosy and Phytochemistry. 3(6): 98-102
Posted in Melon | Comments Off on Melon Seeds: Nutrition

L-Theanine for Attention deficit hyperactivity Disorder 

Posted on August 26, 2024 by Robert Barrington

L-theanine is an amino acid found in tea. Evidence suggests that it can partially activate the N-methyl-D-aspartate (NMDA) glutamate receptor in humans and animals and that this causes a reduction in excitation in the brain along with a concomitant increase in calmness due to generation of alpha brain waves. Because of its calming effects, L-theanine has been researched with regard to its effects in attention deficit hyperactivity disorder with and without caffeine. In the study, boys aged 8 to 15 years who had been diagnosed with ADHD were administered L-theanine (2.5 mg/kg) with and without caffeine (2.0 mg/kg) or a placebo, and then their attentive state was tested experimentally 1 hour after ingestion of the supplements. Both L-theanine and caffeine had a significant effect on cognition as would be expected from other studies. Further, L-theanine and caffeine in combination was associated with a decreased task related reactivity of a brain network associated with mind wandering suggesting that it was having a beneficial effect on the ADHD. As both L-theanine and caffeine are present in tea, this may suggest that drinking tea is beneficial to cases of ADHD. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Kahathuduwa, C.N., Wakefield, S., West, B.D., Blume, J., Dassanayake, T.L., Weerasinghe, V.S. and Mastergeorge, A. 2020. Effects of l-theanine–caffeine combination on sustained attention and inhibitory control among children with ADHD: A proof-of-concept neuroimaging RCT. Scientific reports. 10(1): 1-13
Posted in Brain, L-theanine, Tea | Comments Off on L-Theanine for Attention deficit hyperactivity Disorder 

L-Theanine

Posted on August 23, 2024 by Robert Barrington

L-theanine is a non-proteinaceous amino acid that has interesting nutritional properties. One of the most interesting things about L-theanine is that it is only found in tea. The chemical name for L-theanine is γ-ethylamino-L-glutamic, and this gives a clue as to the pharmacology of L-theanine in the brain. In animal studies, around 0.1 % of the ingested amount of L-theanine reaches the brain after 30 minutes, and here it is able to act as a partial agonist for the glutamate receptor. However, L-theanine does not fully activate the receptor but its affiliation with it prevents other ligands activating it. As glutamate receptors activate excitatory pathways the overall effects of L-theanine are to cause a calming and relaxing effect, something that increases the alpha-wave state of the brain waves. This calming effect of L-theanine may have other knock-on effects such as the ability to lower blood pressure. In terms of brain activity, L-theanine may improve the ability to learn because it puts the brain in a state that is conducive to the absorption of new information primarily by reducing the propensity to become distracted. All of the benefits of L-theanine can be derived from drinking black and green tea. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Juneja, L.R., Chu, D.C., Okubo, T., Nagato, Y. and Yokogoshi, H. 1999. L-theanine—a unique amino acid of green tea and its relaxation effect in humans. Trends in Food Science & Technology. 10(6-7): 199-204
Posted in L-theanine, Tea | Comments Off on L-Theanine

Brewer’s Yeast Extracts as Nutritional Supplements

Posted on August 22, 2024 by Robert Barrington

Brewer’s yeast is a nutritional product that fills the gap between foods and supplements. Technically, Brewer’s yeast is a food as it is a by-product of the brewing industry and can be used as a food ingredient. However, it is often tabletted and in this regard can be thought of as a nutritional supplement. Brewer’s yeast is of interest nutritionally because it is highly nutrient dense and is a good source of B vitamins and chromium. Further, brewer’s yeast also has high levels of protein and contains a high amount of essential amino acids. The nutritional properties of brewer’s yeast have been known as far back as the early part of the 20th century where a series of animal studies showed that supplements of brewer’s yeast could prevent nutritional deficiencies and improve animal condition. More recently these experiments have been expanded to include the benefits to humans which broadly follow the same pattern as seen in animals. The nutritional benefits likely derive from a combination of the minerals, vitamins and essential amino acids found within brewer’s yeast, which likely act synergistically in some cases.  

Eat Well, Stay Healthy, Protect Yourself

RdB

Podpora, B., Świderski, F., Sadowska, A., Rakowska, R. and Wasiak-Zys, G., 2016. Spent brewer’s yeast extracts as a new component of functional food. Czech Journal of Food Sciences. 34(6):554-563
Posted in Brewer's Yeast | Comments Off on Brewer’s Yeast Extracts as Nutritional Supplements

Dark Chocolate

Posted on August 21, 2024 by Robert Barrington

Dark chocolate is distinguished from milk chocolate by the higher cocoa content in combination with its lower sugar content. This means that dark chocolate is more bitter than milk chocolate, is considerably less sweet, and therefore is far less popular. Dark chocolate also tends to be more expensive, something that relates to both its lower manufacturing numbers and its high content of the most expensive ingredient, cocoa. However, the energy density of dark chocolate is lower than milk chocolate and the cocoa may have specific health benefits that protect the cardiovascular system and brain. Cocoa is rich in polyphenols and the main polyphenol present is in the form of proanthocyanidins, a sub-group of flavonoids. In particular, proanthocyanidins in cocoa are thought to have significant antioxidant effects in humans and this may reduce the degree of oxidative stress. The antioxidant effects of cocoa may translate into an anti-inflammatory effect and this may be one of the main reasons that cocoa has been shown to lower the risk of cardiovascular disease, including myocardial infarction and stroke. 

Eat Well, Stay Healthy, Protect Yourself

RdB

Zugravo, C. and Otelea, M. R. 2019. Dark Chocolate: To Eat or Not to Eat? A Review. Journal of AOAC International Vol. 102
Posted in Cardiovascular Disease, Chocolate, Cocoa (Theobroma cacao), Procyanidins | Comments Off on Dark Chocolate

Marmite

Posted on August 20, 2024 by Robert Barrington

Marmite is a yeast extract that is a by-product of the brewing industry. The ability to use the concentrated thrub from the brewing process to make marmite is attributed to the German scientist Justus Freiherr von Liebig. The thrub is the concentrated sediment that is present after the wort has been boiled and transferred elsewhere during the brewing process. In 1902 the Marmite company was started to manufacture marmite, and this process was reliant on the large brewing industry in Staffordshire to provide the raw materials, particularly in Burton Upon Trent. The traditional label for marmite contains an image that was based on an earthenware pot, that in French is called a marmite. The nutritional qualities of marmart have been demonstrated in many studies. For example, in the 1920s, marmite was successfully used to treat anaemia, a phenomenon more recently known to be due to the presence of B vitamins in the marmite. Pernicious anaemia is caused by a vitamin B12 deficiency, and marmite is an excellent source of the vitamin, along with other vitamins from the B family that are present in brewers yeast.  

Eat Well, Stay Healthy, Protect Yourself

RdB

Franklin, J. L., Marmite: its place in medical history, Lucy Wills, and the discovery of folic acid. Hektoen International A Journal of Medicinal Humanities. 
Posted in Cobalamin, Vitamin B, Yeast Spreads (Marmite) | Comments Off on Marmite