Tea contains antioxidants called polyphenols, which are responsible for certain health benefits, including reducing inflammation and combating certain cancers. Green, oolong and black teas are made from the plant Camellia sinensis and may induce fat loss by increasing energy expenditure and the use of fat as fuel.
Green Tea
Green tea undergoes the least processing of all teas and contains a high amount of the polyphenol epigallocatechin gallate, also known as EGCG, as well as caffeine that might boost calorie burning and enhance fat loss, according to researchers from the University of Geneva. Scientists investigated the effects of green tea extract on energy expenditure and fat oxidation, or fat burning. Subject randomly received one of the following treatments: green tea extract, which contains both caffeine and EGCG; caffeine; or a placebo. At the end of the study, which was published in the December 1999 issue of the "American Journal of Clinical Nutrition," scientists discovered that the green tea extract group a significant increase in energy expenditure and fat oxidation after 24 hours compared to the other groups.
Oolong Tea
Researchers from the Beltsville Human Nutrition Research Center in Maryland studied the impact of oolong tea, which undergoes partial processing, on metabolic rate and fat oxidation. Subjects consumed a typical American diet while receiving water, full strength oolong tea; half strength oolong tea; or water plus caffeine. At the end of the study, which was reported in the November 2001 issue of the "Journal of Nutrition," researchers observed that participants consuming full strength oolong tea experienced increases in both energy expenditure and fat oxidation compared to the other groups.
Black Tea
Unlike green and oolong teas, black tea undergoes full processing and contains the least amount of polyphenols. Lead author Satoshi Uchiyama and colleagues examined the impact of black tea extract on weight loss in rats and mice. They discovered that black tea reduces fat absorption, which suppressed body weight gain and cut body fat levels, according to the June 2010 issue of "Nutrition."
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