Subacute Ingestion of Caffeine and Oolong Tea Increases Fat Oxidation without Affecting Energy Expenditure and Sleep Architecture: A Randomized, Placebo-Controlled, Double-Blinded Cross-Over Trial.
Subacute Ingestion of Caffeine and Oolong Tea Increases Fat Oxidation without Affecting Energy Expenditure and Sleep Architecture: A Randomized, Placebo-Controlled, Double-Blinded Cross-Over Trial.
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亚急性摄入咖啡因和乌龙茶增加脂肪氧化而不影响能量消耗和睡眠结构：一项随机，安慰剂对照，双盲交叉试验。
DOI：
10.3390/nu12123671
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发表时间：
2020-11-28
期刊：
影响因子：
5.9
通讯作者：
Tokuyama K
中科院分区：
文献类型：
--
作者：
Zhang S;Takano J;Murayama N;Tominaga M;Abe T;Park I;Seol J;Ishihara A;Tanaka Y;Yajima K;Suzuki Y;Suzuki C;Fukusumi S;Yanagisawa M;Kokubo T;Tokuyama K
摄入乌龙茶或咖啡因会急剧增加能量消耗，而乌龙茶，而不是咖啡因，会刺激脂肪氧化。咖啡因的急性效应，如心率加快和干扰睡眠，在1-4天内会减少，称为咖啡因耐受性。在本研究的每14天期间，12名非肥胖男性在早餐和午餐时饮用乌龙茶（100 mg咖啡因，21.4 mg没食子酸，97 mg儿茶素和125 mg聚合多酚），咖啡因（100 mg）或安慰剂。在每个疗程的第14天，进行24小时间接测热和多导睡眠记录。咖啡因和乌龙茶增加脂肪氧化~20%，而不影响24小时内的能量消耗。睡眠时，乌龙茶对呼吸商的降低作用大于咖啡因。乌龙茶对脂肪氧化的影响主要表现在吸收后状态。这些发现表明乌龙茶中的未鉴定成分具有刺激脂肪氧化的作用，并且这种作用在餐后状态下被部分抑制。两周的咖啡因或乌龙茶摄入增加了脂肪氧化，而不会干扰睡眠。亚急性摄入咖啡因和乌龙茶的影响与急性影响不同，这是习惯性饮茶的一个特别重要的考虑因素。
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.
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影响因子：
7.1
作者：
DULLOO, AG;GEISSLER, CA;MILLER, DS
通讯作者：
MILLER, DS
不同半发酵时间乌龙茶的风味特征及化学成分
影响因子：
3.1
作者：
Liu, Pan-Pan;Yin, Jun-Feng;Xu, Yong-Quan
通讯作者：
Xu, Yong-Quan
影响因子：
8.9
作者：
Nielsen, L. S.;Danielsen, K. V.;Sorensen, T. I. A.
通讯作者：
Sorensen, T. I. A.
DOI：
10.1523/jneurosci.6730-10.2011
发表时间：
2011-07-06
期刊：
The Journal of neuroscience : the official journal of the Society for Neuroscience
影响因子：
--
作者：
Lazarus M;Shen HY;Cherasse Y;Qu WM;Huang ZL;Bass CE;Winsky-Sommerer R;Semba K;Fredholm BB;Boison D;Hayaishi O;Urade Y;Chen JF
通讯作者：
Chen JF
影响因子：
6.1
作者：
Nakai, M;Fukui, Y;Kiso, Y
通讯作者：
Kiso, Y