Abstract:
:We conducted a systematic review of the literature for the ability of green tea epigallocatechin gallate (EGCG) to lower low-density lipoprotein cholesterol (LDL-C). Study subjects were limited to healthy individuals and randomized, controlled trials on human serum lipid levels, especially LDL-C, conducted. A total of 17 trials (n = 1356) met all of the inclusion criteria. According to weighted mean differences for changes from baseline with 95% confidence intervals (CI), 107-856 mg/d of EGCG for 4 to 14 weeks reduced LDL-C by -9.29 mg/dl (95% CI, -12.27 to -6.31). Sub-analysis was performed to compare the EGCG lowering effect on LDL-C between non-obese and obese subjects, EGCG dose, baseline of LDL-C levels, or BMI. We concluded that consumption of green tea EGCG resulted in a significant reduction of LDL-C at any baseline level and any dose between 107 and 856 mg/d, and the effect size was slightly dependent on the baseline lipid level of the subjects.
journal_name
Int J Food Sci Nutrjournal_title
International journal of food sciences and nutritionauthors
Momose Y,Maeda-Yamamoto M,Nabetani Hdoi
10.1080/09637486.2016.1196655subject
Has Abstractpub_date
2016-09-01 00:00:00pages
606-13issue
6eissn
0963-7486issn
1465-3478journal_volume
67pub_type
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