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Health benefit of green tea to lose weight, reduce cholesterol, heart attack and stroke - Research Paper Example

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Health Benefits of Green Tea to Reduce Cholesterol, Heart Attack and Stroke Name: Institution: Abstract The main component of green tea is Catechin, which has various diverse physiological effects. One among them is its ability to reduce cholesterol, which is a major component of fats in the body…
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Health benefit of green tea to lose weight, reduce cholesterol, heart attack and stroke
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Download file to see previous pages The reasoning behind this approach was because fat levels are directly proportional to the levels of cholesterol in the body. This research aims at identifying and describing the health benefit of green tea to reduce cholesterol, heart attack and stroke. Introduction Studies have indicated that there is a relationship between tea consumption and incidence of cardiovascular disease. Catechins form a large component of green tea extracts, and they belong to a group of compounds called flavonoids, and are considered to be responsible for these mitigatory effects on heart disease. A research study was formulated, with the aim, to evaluate the effect of taking elevated levels of catechin from green tea extract on the heart using data from Zutphen Elderly Study (Arts et al, 2001). According to Arts et al, the Zutphen study was conducted on 806 elderly men aged between 64 to 85 years (Arts et al, 2001). Stroke is a leading attribute to increased mortality and morbidity in many nations worldwide. There has been an emerging trend in the belief that green tea contains some components that pose the potential of preventing some diseases including stroke. Literature Review A research was formulated to evaluate the contributions of green and black tea extracts to the risk of stroke in humans. This research was based on observations made on experimental models of stroke that illustrated smaller incidences of stroke in animals ingesting tea extracts or components (Arab, Liu & Elashoff, 2009). This research sought to establish if green or black tea extracts had the same association with reduced risks of stroke in humans. Professional databases like Web of Science and PubMed were searched for all relevant studies on tea consumption and stroke in humans. A measured estimation was made on tea consumption and outcomes of non-fatal or fatal stroke. The search in the databases yielded data from 9 studies involving 4,378 strokes in 194, 965 individual with the main outcome being the occurrence of non-fatal or fatal stroke (Arab, Liu & Elashoff, 2009). According to Arab, Liu & Elshoff, a test for heterogeneity was done by calculating the summary effect estimate of tea consumption (Arab, Liu & Elashoff, 2009). The estimate was based on an established baseline of ?3 cups of daily tea intake by using fixed effects and random effects for homogeneous studies. This research study was trying to establish a premise by using data obtained from secondary sources necessitating the evaluation of publication bias. This research focused on men and the research team selected a group of healthy Japanese men who had the same Body mass index (BMI) and waist circumference. The research involved 35 respondents who were separated into two groups, one serving as the experimental group and the other as the control group (Nagao et al, 2005). The participants were taken through a two-week diet run, and then they were subjected to a twelve week double blind study (Nagao et al, 2005). In the study, the experimental group of 17 men was given one bottle of Oolong tea containing 690 milligrams of catechins. The control group of 18 men was given one bottle of Oolong tea containing 22 milligrams of catechins (Nagao et al. 2005). This was intended to determine if the amount of catechins, which a person consumed, had any impact on cholesterol levels in the body, which in this case, was determined by the amount of body fat present, in the body (Nagao et al. 200 ...Download file to see next pagesRead More
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