Well, series of experiments discovered that the mix of catechins naturally found in green tea dose-dependently inhibit the activity of pancreatic lipase, the enzyme secreted by the pancreas that digests fat. As a result, the rate at which the body breaks down of fats into triglycerides, and the rise of triglyceride levels in the bloodstream that occurs after meals, is greatly slowed. So since a large rise in blood levels of triglycerides after a meal is a significant risk factor for coronary heart disease,
drinking two cups of green tea along with a meal is a good idea, especially if your triglyceride levels are higher than normal.
According to the George Mateljan Foundation for the World's Healthiest Foods, consuming the spice, black pepper, when drinking green tea can significantly increase the amount of epigallocatechin-3-gallate (EGCG) absorbed. In this study, rats and mice given green tea along with piperine (a bioactive component in black pepper) absorbed 130% more EGCG than control animals receiving EGCG alone.
In this study, piperine was found to inhibit the glucuronidation of EGCG in the intestines. Glucuronidation is a chemical pathway that serves as one of the major ways our bodies convert drugs, steroids, and many other substances into metabolites that can then be excreted into the urine or bile. By inhibiting EGCG's glucuronidation, piperine allowed more of this catechin to be absorbed and utilized. So,
next time you have a cup of green tea along with a meal, be sure to spice up your soup, salad and/or entree with a little freshly ground black pepper.
