What are Conjugated Linoleic Acid (CLA) & Green Tea?
C.L.A is the most abundant polyunsaturated fatty acid (PUFA) found in human tissues. Most of the C.L.A in the body is of dietary origin, obtained mainly from dairy and meat products. However, due to modern farming methods, food processing and modern diets (high amounts of convenience foods which can be high in saturated fats and low in PUFA’s); the amount of C.L.A we can obtain from food is reduced.
Green tea: all teas (green, black and oolong) are derived from the same plant, Camellia sinensis. The difference is how the leaves are prepared. Green tea, unlike black and oolong, is not fermented, so the active constituents remain unaltered
What do CLA & Green Tea do?
C.L.A can be converted within the body into hormone like substances (prostanoids and leukotrienes); these may regulate blood vessel, lipid (fat) accumulation and immune cell behaviour. C.L.A also may support healthy levels of body fat, whilst maintaining skeletal muscle mass. The action of C.L.A is reliant on zinc, therefore normal levels of zinc are required.
Green Tea contains certain oils, vitamins, minerals and caffeine but the primary constituents of interest are polyphenols. These are believed to be responsible for most of green tea’s roles in promoting good health.