For the first time, a new study evaluated whether the anti-inflammatory properties of green tea in the stomach may influence health risks associated with metabolic syndrome.
According to the study, ingesting green tea extract may lower blood sugar levels as well as intestinal permeability and inflammation.
As per research, ingesting the extract had positive health effects on both people with metabolic syndrome and healthy subjects.
The question of whether ingesting green tea extract may reduce the health risks connected to a group of risk factors known as metabolic syndrome is addressed in an abstract of a research that was published in Current Developments in Nutrition.
The metabolic syndrome, also known as a cluster of risk factors that increase a person’s likelihood of developing coronary heart disease, diabetes, and other health issues, has been the subject of a study by researchers from Pennsylvania State University and Ohio State University. The researchers claim to be the first to investigate whether the anti-inflammatory properties of green tea in the gut could lower health risks related to metabolic syndrome.
These risk factors are as follows, according to the American Heart AssociationTrusted Source (AHA): high blood sugar, low HDL (“good” cholesterol), high triglycerides, a big waist circumference, and high blood pressure.
According to a 2015 studyTrusted Source, the prevalence of metabolic syndrome was estimated to be around 35% among adults and 50% among those 60 and older.
For more than 15 years, Dr. Richard Bruno, senior study author and professor of human nutrition at Ohio State, has researched whether green tea’s health benefits might reduce the risk of cardiometabolic illness.
In a statement to Medical News Today, Dr. Bruno said that earlier research by his team on rodents revealed green tea supplements reduce cardiometabolic complications “in association with” better gut health, which includes an increase in advantageous microbes in the intestines and decreased intestinal wall permeability.
The new study was motivated by both that research and a desire to provide individuals with a “food-based tool” to enhance their health.
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