The Journal of Nutrition Nutrient Physiology, Metabolism, and Nutrient-Nutrient Interactions Green Tea, Black Tea, and Oolong Tea Polyphenols Reduce Visceral Fat and Inflammation in Mice Fed High-Fat, High-

Green tea (GT) and caffeine in combination were shown to increase energy expenditure and fat oxidation, but less is known about the effects of black tea (BT) and oolong tea (OT). This study investigated whether decaffeinated polyphenol extracts from GT, BT, and OT decrease body fat and inflammation in male C57BL/6J mice fed high-fat/high-sucrose [HF/ HS (32 % energy from fat, 25 % energy from sucrose)] diets. Mice were fed either an HF/HS diet with 0.25 % of polyphenol from GT, OT, or BT or a low-fat/high-sucrose [LF/HS (10.6 % energy from fat, 25 % energy from sucrose)] diet for 20 wk. Monomeric tea polyphenols were found in the liver and adipose tissue of mice fed the HF/HS diet with GT polyphenol