Evidence supporting the use of: Theaflavin
For the health condition: Triglycerides (high)
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Theaflavins are polyphenolic compounds found in black tea, formed during the fermentation of tea leaves. There is some emerging scientific evidence suggesting that theaflavins may have a beneficial effect on lipid metabolism, including serum triglyceride levels. Several animal studies and a few small human clinical trials have investigated their impact on lipid profiles. For example, a randomized, double-blind, placebo-controlled study in hypercholesterolemic subjects found that a daily intake of theaflavin-enriched tea extract for 12 weeks produced modest reductions in total cholesterol, LDL cholesterol, and, to a lesser extent, triglyceride levels (Cheng et al., 2003, Archives of Internal Medicine).
The proposed mechanisms for this effect include inhibition of lipid absorption in the intestine, upregulation of hepatic LDL receptors, and modulation of enzymes involved in lipid synthesis. However, the evidence specifically linking theaflavins to significant reductions in triglyceride levels is limited, with most studies focusing on cholesterol rather than triglycerides, and often using black tea extract containing a mixture of polyphenols. The size and duration of human studies have also been modest, and the reductions in triglycerides observed are generally small.
In summary, while there is some scientific evidence suggesting theaflavins may modestly lower triglycerides, the data are not robust, and more large-scale, well-controlled human studies are needed to confirm these findings. Therefore, the evidence rating is 2 out of 5.
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alpha-linolenic acid (ALA)
anchovies
anthocyanins
apple
arjun tree
artichoke
ashwagandha
astaxanthin
banaba
beet
berberine
bergamot
Beta-Glucan
black currant
black garlic
sesame
black tea
blueberry
broccoli
calamari oil
canola oil
catechins
chia seed
chokeberry
choline
coleus forskohlii
conjugated linoleic acid (CLA)
cordyceps
daidzin
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
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flaxseed
fruit and vegetable blend (proprietary)
genistein
genistin
glucomannan
grape
grapefruit
green tea
guar gum
guggul
hawthorn
hesperetin
hibiscus
inulin
knotweed
kale
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kudzu
l-carnitine
l-taurine
lecithin
lignans
linoleic acid (LA)
lycopene
mackerel
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maqui berry
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naringin
niacin (vitamin B3)
oat
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
pantethine
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phospholipids
pine bark
plant sterols
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quercetin
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resveratrol
safflower oil
sardines
silymarin
black ginger
soybean
spirulina
sterols
stevia
strawberry
tocotrienols
tomato
trans-pterostilbene
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corosolic acid
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Isoflavones
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walnut