Impact of Consumption of Green Tea on Blood Glucose and Inflammation

Green tea, derived from Camellia sinensis, is renowned for its potential health benefits, attributed to its polyphenolic compounds, particularly catechins like epigallocatechin gallate (EGCG). This study investigates the effects of green tea consumption on blood glucose and inflammation markers in a sample of 50 participants. Each participant’s blood glucose and inflammatory marker levels (such as C-reactive protein) were measured before and after a 12-week daily consumption of green tea (two 200 mL servings). This quasi-experimental study aims to determine the efficacy of green tea in modulating blood glucose levels and reducing systemic inflammation, factors closely associated with metabolic syndrome, diabetes, and cardiovascular diseases. Statistical analyses, including paired t-tests, were conducted to compare pre- and post-intervention levels. The findings reveal significant reductions in fasting blood glucose and inflammatory markers, suggesting a positive impact on metabolic health and a potential preventive effect against chronic diseases. The results support the inclusion of green tea as a complementary dietary strategy in managing blood glucose and inflammation. However, further research is recommended to examine the long-term benefits and mechanisms of green tea’s bioactive components on metabolic pathways.