However, the UCLA study has shown that instead, the black team polyphenols help stimulate the growth of good bacteria in the gut and cause short-chain fatty acids to form - both things that can, like green tea polyphenols that are absorbed directly into the bloodstream, alter the liver's energy metabolism.
The new study also concluded that both green tea and black tea have different effects on liver metabolism.
Drinking black tea may promote weight loss and speed up your metabolism, a new study claims, reported The Independent.
New York: Black tea also recognized for health benefits. Of the four sets, two were allowed to consume green tea or black tea extracts along with a high - fat, high - sugar diet. In the mice that consumed either type of tea extract, there was less of the type of bacteria associated with obesity and more of the bacteria associated with lean body mass. Mice that received black tea extracts showed signs of increase in gut bacteria pseudobutyrivibrio. However, the inability of black tea polyphenols to be absorbed directly into blood and other tissues, as well as its inability to be absorbed into the small intestine coupled with the changes it brings about in energy metabolisation through "a specific mechanism of the gut microbiome" are what make it the new superfood for weight loss.
Their weight loss was measured over a period of four weeks and the scientists found that by the end of the study, the mice who were given black or green tea extract had lost the same amount of weight as the mice that were placed on the low-fat diet. In short, it looks like black tea could be just as good as green tea for your health.
"The results suggest that both green and black teas are prebiotics, substances that induce the growth of good microorganisms that contribute to a person's well-being", she added. The black tea molecules are bigger and too big to be absorbed. The findings suggest that the health benefits of both tea go beyond their antioxidant benefits and that both have a strong impact on the gut microbiome, noted Zhaoping Li, Director at UCLA's Centre for Human Nutrition. It is made from the leaves of the shrub Camellia sinensis, and is known to retain its flavor for several years, compared to green tea.
This research is published online in the European Journal of Nutrition.