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res ipsa ☺︎
@resipsa
Puer tea consumption in mice under a high fat diet is linked to a significant reduction in lipid accumulation (subcutaneous fat, visceral fat, and liver fat) through beta oxidation and improving insulin sensitivity https://www.frontiersin.org/journals/pharmacology/articles/10.3389/fphar.2019.00063/full
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Thomas
@aviationdoctor.eth
Fascinating. I wonder how much of those benefits come from the fermentation of Pu’er (and, presumably, of similar black / blue / yellow / red teas), versus lightly or not fermented (green / white), as I drink almost exclusively the latter
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res ipsa ☺︎
@resipsa
the microbial fermentation could be the biggest delta by increasing lipid diversity. in fermented Puer they found FAHFAs for the first time in tea, which typically sensitize insulin; as well as formation of FFA18:3, which is an omega 3 fatty acid that normally also modulates insulin (don’t have mush else on this… paywalled T_T) https://www.sciencedirect.com/science/article/abs/pii/S0308814622026279
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