ReviewMolecules (Basel, Switzerland)2018
A Review on the Weight-Loss Effects of Oxidized Tea Polyphenols.
Review in Molecules (Basel, Switzerland), 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 49 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
49 citing papers in PubMed, 111 citations in OpenAlex.
- From rhizosphere to gut: microbial drivers of tea flavor and bioactivity.NPJ science of food · 2026Article
- Effects of tea polyphenols on intestinal barrier, antioxidant capacity, and cecal microbiota in lion-head geese.Poultry science · 2026Article
- Functional Food Potential of White Tea from East Black Sea Region: Targeting GREM1 Expression and Metabolic Dysregulation in Obesity.International journal of molecular sciences · 2026Article
- Dietary Polyphenols-Gut Microbiota Interactions: Intervention Strategies and Metabolic Regulation for Intestinal Diseases.Biology · 2025Review
- Preparation of Suaeda Tea Through Semi-Solid Fermentation UtilizingBiotech (Basel (Switzerland)) · 2025Article
- Fermented Tea and Cognitive Dysfunction in Diabetes: A Novel Perspective on the Gut-Brain AXIS.Food science & nutrition · 2025Review
- Synergistic Effects of Bioactive Compounds on Human Adiposity Mechanisms of Fat Loss and Fat Accumulation.Food science & nutrition · 2025Review
- Effect of tea manufacturing processes and cultivars on tea infusion color.Scientific reports · 2025Article
- Tea and Its Active Ingredients in Preventing and Alleviating Depression: A Comprehensive Review.Foods (Basel, Switzerland) · 2025Review
- Adjuvant Anti-tumor Therapy with Polyphenolic Compounds: A Review.Current medicinal chemistry · 2025Review
- Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic.Biology · 2024Review
- Impact of Nutritional Tea Polyphenols on Growth, Feed Efficiency, Biochemical Traits, Antioxidant Capacity, Haematological Parameters and Immunity in Coho Salmon (Animals : an open access journal from MDPI · 2024Article
- Global hotspots and trends in tea anti-obesity research: a bibliometric analysis from 2004 to 2024.Frontiers in nutrition · 2024Review
- Co-consuming green tea with raloxifene decreases raloxifene systemic exposure in healthy adult participants.Clinical and translational science · 2023Article
- Tea's anti-obesity properties, cardiometabolic health-promoting potentials, bioactive compounds, and adverse effects: A review focusing on white and green teas.Food science & nutrition · 2023Review
- A New Paradigm in the Relationship between Gut Microbiota and Breast Cancer: β-glucuronidase Enzyme Identified as Potential Therapeutic Target.Pathogens (Basel, Switzerland) · 2023Review
- Supplementation with a New Standardized Extract of Green and Black Tea Exerts Antiadipogenic Effects and Prevents Insulin Resistance in Mice with Metabolic Syndrome.International journal of molecular sciences · 2023Article
- A comprehensive review of nano-delivery system for tea polyphenols: Construction, applications, and challenges.Food chemistry: X · 2023Review
- Aging-Accelerated Mouse Prone 8 (SAMP8) Mice Experiment and Network Pharmacological Analysis of Aged Liupao Tea Aqueous Extract in Delaying the Decline Changes of the Body.Antioxidants (Basel, Switzerland) · 2023Article
- Current Status of Obesity: Protective Role of Catechins.Antioxidants (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The mechanistic systems in the body through which tea causes weight loss are complex and multi-dimensional. Additionally, the bioactive components in tea such as catechins, caffeine, and products of tea polyphenol oxidation vary greatly from one major tea type to the next. Green tea has been the primary subject of consideration for investigation into the preventative health effects of tea because it contains the highest levels of phenolic compounds and retains the highest antioxidant capabilities of any major tea type. However, recent research suggests decreasing body fat accumulation has little to do with antioxidant activity and more to do with enzyme inhibition, and gut microbiota interactions. This paper reviews several different tea polyphenol-induced weight-loss mechanisms, and purposes a way in which these mechanisms may be interrelated. Our original 'short-chain fatty acid (SCFA) hypothesis' suggests that the weight-loss efficacy of a given tea is determined by a combination of carbohydrate digestive enzyme inhibition and subsequent reactions of undigested carbohydrates with gut microbiota. These reactions among residual carbohydrates, tea polyphenols, and gut microbiota within the colon produce short-chain fatty acids, which enhance lipid metabolism through AMP-activated protein kinase (AMPK) activation. Some evidence suggests the mechanisms involved in SCFA generation may be triggered more strongly by teas that have undergone fermentation (black, oolong, and dark) than by non-fermented (green) teas. We discussed the mechanistic differences among fermented and non-fermented teas in terms of enzyme inhibition, interactions with gut microbiota, SCFA generation, and lipid metabolism. The inconsistent results and possible causes behind them are also discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.