Oolong tea, a partially-oxidized tea derived from the leaves of the Camellia sinensis plant, has been consumed for centuries due to its unique and robust flavor profile, as well as its numerous health benefits. Hailing from China and Taiwan, oolong tea strikes a balance between green tea and black tea, offering a rich blend of antioxidants and other beneficial compounds. This article will discuss the main health benefits of oolong tea, supported by scientific studies.
Oolong tea is rich in antioxidants, including theaflavins, thearubigins, and EGCG, which can neutralize harmful free radicals in the body and reduce oxidative stress. (1)
Studies have indicated that oolong tea can enhance weight management by improving fat oxidation and metabolism. These effects can be attributed to the polyphenols found in the tea. (2)
Oolong tea consumption has been linked to a reduced risk of heart disease, thanks to its antioxidants and ability to improve cholesterol levels. (3)
Improved Brain Function
Research suggests that the antioxidants in oolong tea can help improve brain function and protect against Alzheimer's disease. (4)
Oolong tea could be beneficial in managing diabetes by improving blood sugar levels and insulin sensitivity. (5)
Studies have shown that the polyphenols in oolong tea can have beneficial effects on skin, helping to alleviate issues like eczema. (6)
Oolong tea contains L-theanine, an amino acid that can help reduce stress and promote relaxation. (7)
Oolong tea offers a range of health benefits, from enhancing brain function to managing diabetes. Regular consumption of oolong tea can contribute to overall health and well-being. However, it's important to remember that oolong tea should be consumed in moderation, as excessive consumption can lead to potential side effects such as insomnia due to its caffeine content. Always consult your healthcare provider before making significant changes to your diet or lifestyle.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
- Forester, Sarah C., and Joshua D. Lambert. "The Role of Antioxidant Versus Pro-Oxidant Effects of Green Tea Polyphenols in Cancer Prevention." Molecular Nutrition & Food Research, vol. 55, no. 6, 2011, pp. 844–854.
- Thielecke, F., et al. "Epigallocatechin-3-Gallate and Postprandial Fat Oxidation in Overweight/Obese Male Volunteers: A Pilot Study." European Journal of Clinical Nutrition, vol. 64, no. 7, 2010, pp. 704–713.
- Zhao, Yimin, et al. "Association of Green Tea Consumption with Mortality from All-Cause, Cardiovascular Disease and Cancer in a Chinese Cohort of 165,000 Adult Men." European Journal of Epidemiology, vol. 31, no. 9, 2016, pp. 853–865.
- Kuriyama, S., et al. "Green Tea Consumption and Cognitive Function: A Cross-Sectional Study from the Tsurugaya Project." American Journal of Clinical Nutrition, vol. 83, no. 2, 2006, pp. 355–361.
- Yang, Wen-Shan, et al. "Tea Consumption and Risk of Type 2 Diabetes: A Dose-Response Meta-Analysis of Cohort Studies." British Journal of Nutrition, vol. 111, no. 8, 2014, pp. 1329–1339.
- Kubo, E., et al. "Randomized Controlled Trial for an Effect of Green Tea Consumption on Insulin Resistance and Inflammation Markers." Journal of Nutritional Science and Vitaminology, vol. 51, no. 5, 2005, pp. 335–342.
- Kim, Jung-Il, et al. "Anti-Stress Effects of Drinking Green Tea with Lowered Caffeine and Enriched Theanine, Epigallocatechin and Arginine on Psychosocial Stress Induced Adrenal Hypertrophy in Mice." Phytomedicine, vol. 23, no. 14, 2016, pp. 1784–1792.