Just in time for another chocolate-filled holiday, there's more good news about the health benefits of chocolate. This time researchers from the University of California found that those who consumed chocolate regularly had a lower body mass index (BMI) than those who didn't.

This adds to other studies, many of which we've covered in this space, that have reported other potential benefits including, cardiovascular, skin and brain health.

In this study, researchers analyzed data from nearly 1,000 healthy men and women between the ages of 20 and 85 who filled out questionnaires on their food intakes and exercise habits. Overall, participants ate chocolate an average of two times per week and exercised 3.6 times per week.

Despite the high amounts of sugar and saturated fat in chocolate, regular chocolate consumption did not lead to weight gain. Those who ate chocolate as much as five times a week still had a lower BMI. And it wasn't because they exercised more or ate a better diet overall, said study authors as those factors were considered in the analysis. The findings illustrate what researchers are calling the chocolate/obesity paradox.

Explaining the Paradox

As for what's causing this effect, researchers looking at the entire body of research believe that catechins in chocolate, particularly epicatechin, have antioxidant properties that may influence metabolism. While there are no studies yet in humans, rodent studies found that epicatechin increased mitochondrial energy production, muscle performance and lean muscle mass. It also promoted weight loss without changing calorie intake or exercise.

While more research is needed to understand how chocolate might contribute to weight control, at least we know that moderate amounts of chocolate won't hurt us.

Experts do recommend choosing dark chocolate over milk chocolate (or other highly processed chocolate) as it contains higher amounts of beneficial catechins. Another rich source of catechins is green tea.  Also, limit your portion size to one ounce of chocolate per day, which is about 150 calories.

Sources:

Medscape

NutraIngredients

ABC News

According to new research, green tea extract epigallocatechin gallate (EGCG) may slow weight gain in two important ways. First, EGCG reduces the ability to absorb fat and second, it enhances the ability to burn fat.

The study, published in the journal Obesity, reports that mice given EGCG in addition to a high-fat diet gained weight 45% more slowly than the control group of mice eating the same diet without EGCG. In addition to lower weight gain, the researchers reported that mice fed green tea showed around a 30% increase in faecal lipids – suggesting that the EGCG limits fat absorption.

Green tea has traditionally been used to support immune and cardiovascular health as well as weight management. The primary beneficial compounds are the polyphenols:  epigallocatechin gallate (EGCG), epigallocatechin, epicatechin gallate, and epicatechin.

While several studies have shown that green tea and its component EGCG may affect body weight and fat levels, the new study focused on the ability of EGCG to modulate fat absorption and weight gain and learn the mechanisms of these actions.

The researchers believe that EGCG inhibits pancreatic lipase (PL) – an enzyme that breaks down fats (lipids) so they can be absorbed in the small intestine. With reduced amounts of PL, more fats pass through the digestive tract undigested, which accounts for the 30% increase in faecal lipids and 45% slower weight gain.

So the next time you indulge in a high-fat meal, you might want to wash it down with a cup of green tea.  Or, there’s orange juice--another antioxidant-rich beverage that seems to lessen the damage done by high-fat foods. Read our post about a similar study and the fat-busting power of O.J.

Source:

NutraIngredients

Green tea has been consumed throughout the ages in India, China, Japan, and Thailand. In traditional Chinese and Indian medicine, green tea was used as a stimulant, diuretic, astringent, and for heart health. Other traditional uses of green tea include supporting digestion, normal body temperature and blood sugar metabolism, and mental processing.

In recent years, green tea has been extensively studied to confirm the traditional uses of green tea through scientific research. We now know that the healthful properties of green tea are largely attributed to polyphenols, chemicals with potent antioxidant properties. The polyphenols in green tea also give it a somewhat bitter flavor.

These antioxidants scavenge free radicals--damaging compounds in the body that alter cells, tamper with DNA (genetic material), and even cause cell death. Free radicals occur naturally in the body, but environmental toxins (such as ultraviolet rays from the sun, radiation, cigarette smoke, and air pollution) also promote these damaging particles. Many scientists believe that free radicals contribute to the aging process as well as the development of a number of health problems. The antioxidant effects of polyphenols appear to be greater than vitamin C.

Polyphenols contained in teas are classified as catechins. Green tea contains six primary catechin compounds: catechin, gallaogatechin, epicatechin, epigallocatechin, epicatechin gallate, and apigallocatechin gallate (also known as EGCG). EGCG is the most studied polyphenol component in green tea and the most active.

Green tea also contains alkaloids including caffeine, theobromine, and theophylline. These alkaloids provide green tea's stimulant effects. L-theanine, an amino acid compound found in green tea, has been studied for its calming effects on the nervous system.

About CNCA Green Tea Extract

CNCA's Green Tea Extract is guaranteed to deliver 220mg - 275mg of EGCG per serving—which is double the amount of most brands. This single serving amount is the equivalent of drinking five to six cups of green tea - but with very little caffeine (<1%).

Because herbal supplements can be exposed to harmful substances in the soil, through farming practices or the manufacturing process, CNCA uses independent labs to conduct extensive purity testing on every batch of CNCA Green Tea Extract. These tests ensure maximum freedom from harmful contaminants such as lead, mercury, arsenic, cadmium, aluminum, potency solvent residue, herbicides and pesticides, aflatoxins, bacteria, yeast and mold.

Sources:

Linus Pauling Institute

University of Maryland