TY - JOUR
T1 - Subacute ingestion of caffeine and oolong tea increases fat oxidation without affecting energy expenditure and sleep architecture
T2 - A randomized, placebo-controlled, double-blinded cross-over trial
AU - Zhang, Simeng
AU - Takano, Jiro
AU - Murayama, Norihito
AU - Tominaga, Morie
AU - Abe, Takashi
AU - Park, Insung
AU - Seol, Jaehoon
AU - Ishihara, Asuka
AU - Tanaka, Yoshiaki
AU - Yajima, Katsuhiko
AU - Suzuki, Yoko
AU - Suzuki, Chihiro
AU - Fukusumi, Shoji
AU - Yanagisawa, Masashi
AU - Kokubo, Toshio
AU - Tokuyama, Kumpei
N1 - Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2020/12
Y1 - 2020/12
N2 - Ingesting oolong tea or caffeine acutely increases energy expenditure, and oolong tea, but not caffeine, stimulates fat oxidation. The acute effects of caffeine, such as increased heart rate and interference with sleep, diminish over 1–4 days, known as caffeine tolerance. During each 14-day session of the present study, 12 non-obese males consumed oolong tea (100 mg caffeine, 21.4 mg gallic acid, 97 mg catechins and 125 mg polymerized polyphenol), caffeine (100 mg), or placebo at breakfast and lunch. On day 14 of each session, 24-h indirect calorimetry and polysomnographic sleep recording were performed. Caffeine and oolong tea increased fat oxidation by ~20% without affecting energy expenditure over 24-h. The decrease in the respiratory quotient by oolong tea was greater than that by caffeine during sleep. The effect of oolong tea on fat oxidation was salient in the post-absorptive state. These findings suggest a role of unidentified ingredients in oolong tea to stimulate fat oxidation, and this effect is partially suppressed in a postprandial state. Two weeks of caffeine or oolong tea ingestion increased fat oxidation without interfering with sleep. The effects of subacute ingestion of caffeine and oolong tea differed from the acute effects, which is a particularly important consideration regarding habitual tea consumption.
AB - Ingesting oolong tea or caffeine acutely increases energy expenditure, and oolong tea, but not caffeine, stimulates fat oxidation. The acute effects of caffeine, such as increased heart rate and interference with sleep, diminish over 1–4 days, known as caffeine tolerance. During each 14-day session of the present study, 12 non-obese males consumed oolong tea (100 mg caffeine, 21.4 mg gallic acid, 97 mg catechins and 125 mg polymerized polyphenol), caffeine (100 mg), or placebo at breakfast and lunch. On day 14 of each session, 24-h indirect calorimetry and polysomnographic sleep recording were performed. Caffeine and oolong tea increased fat oxidation by ~20% without affecting energy expenditure over 24-h. The decrease in the respiratory quotient by oolong tea was greater than that by caffeine during sleep. The effect of oolong tea on fat oxidation was salient in the post-absorptive state. These findings suggest a role of unidentified ingredients in oolong tea to stimulate fat oxidation, and this effect is partially suppressed in a postprandial state. Two weeks of caffeine or oolong tea ingestion increased fat oxidation without interfering with sleep. The effects of subacute ingestion of caffeine and oolong tea differed from the acute effects, which is a particularly important consideration regarding habitual tea consumption.
KW - Body temperature
KW - Caffeine tolerance
KW - Carbohydrate oxidation
KW - Fat oxidation
KW - Respiratory quotient
KW - Whole room indirect calorimetry
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U2 - 10.3390/nu12123671
DO - 10.3390/nu12123671
M3 - Article
C2 - 33260552
AN - SCOPUS:85097036878
SN - 2072-6643
VL - 12
SP - 1
EP - 13
JO - Nutrients
JF - Nutrients
IS - 12
M1 - 3671
ER -