Zeitschrift für Ernährung und Lebensmittelwissenschaften
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Moderated-fat Diet Supplemented with Green Tea Reduces oxLDL Levels and Fat Mass in Obese Women

Elizabeth Gordillo-Bastidas, Irinea Yañez-Sanchez, Arturo Panduro and Erika Martinez-Lopez

Background: Obesity is a chronic degenerative disease, considered as cardiovascular risk factor, and characterized by systemic inflammation and high levels of oxidized LDL (oxLDL). Clinical studies suggest that drink green tea could improve these complications. The aim of this study was analyze the effect of a moderate-fat diet supplemented with green tea on oxLDL, fat mass and Tumoral necrosis factor α (TNFα) in obese women. Methods: Obese women, without other chronic-degenerative disease, were divided into control group (n=32) and intervention group (n=32), and were instructed to consume a moderate-fat diet and intervention group was instructed to supplement the diet with green tea. Anthropometric and biochemical measurements were measured, and oxLDL and TNFα levels were determined by ELISA. All parameters were realized at baseline and at 1st, 2nd and 3rd months post-intervention. TNFα mRNA expression was determined by real-time RT-PCR. Results: The intervention group showed a significant reduction of oxLDL versus the control group in the 2nd month (p<0.05). At the end of the follow-up period, intervention group had a higher body weight loss percentage (84.2 ± 15.1%) in relation to fat mass (p < 0.05), and this group had less increment in serum TNFα than the control group. The intervention group demonstrated other metabolic improvements like a reduction in triglycerides (-39.0 ± 18.6mg/dL); while high density lipoprotein increased (4.2 ± 0.9mg/dL) versus control group (p<0.05). Conclusions: Our results demonstrate that consuming a moderate-fat diet supplemented with green tea reduce oxLDL, fat mass, and modulate TNFα expression. This therapy could aid reduces the cardiovascular risk in obese patients.