Tea Compounds and the Gut Microbiome: Findings from Trials and Mechanistic Studies.

2019-10-03
Nutrients 11(10)
- Timothy Bond
- Emma Derbyshire

PubMed: 31623411
DOI: 10.3390/nu11102364

Study Design

Type: Systematic Review
Methods: systematic review of trials and mechanistic studies examining the effects of tea consumption, its associated compounds and their effects on the gut microbiome; searched PubMed and Cochrane library up to 10th September 2019; human trials graded using Jadad scale
Funding: Unclear

Rigorous Journal

In recent years, the gut microbiome has become a focal point of interest with growing recognition that a well-balanced gut microbiota composition is highly relevant to an individual's health status and well-being. Its profile can be modulated by a number of dietary factors, although few publications have focused on the effects of what we drink. The present review performed a systematic review of trials and mechanistic studies examining the effects of tea consumption, its associated compounds and their effects on the gut microbiome. Registered articles were searched up to 10th September 2019, in the PubMed and Cochrane library databases along with references of original articles. Human trials were graded using the Jadad scale to assess quality. Altogether 24 publications were included in the main review-six were human trials and 18 mechanistic studies. Of these, the largest body of evidence related to green tea with up to 1000 mL daily (4-5 cups) reported to increase proportions of Bifidobacterium. Mechanistic studies also show promise suggesting that black, oolong, Pu-erh and Fuzhuan teas (microbially fermented 'dark tea') can modulate microbial diversity and the ratio of Firmicutes to Bacteroidetes. These findings appear to support the hypothesis that tea ingestion could favourably regulate the profile of the gut microbiome and help to offset dysbiosis triggered by obesity or high-fat diets. Further well-designed human trials are now required to build on provisional findings.

Research Insights

Black Tea→Improved Gut Microbiota Diversity
Mechanistic studies also show promise suggesting that black, oolong, Pu-erh and Fuzhuan teas (microbially fermented 'dark tea') can modulate microbial diversity and the ratio of Firmicutes to Bacteroidetes.
Effect
Beneficial
Effect size
Small
Black Tea→Improved Microbial Diversity
Mechanistic studies also show promise suggesting that black, oolong, Pu-erh and Fuzhuan teas (microbially fermented 'dark tea') can modulate microbial diversity and the ratio of Firmicutes to Bacteroidetes.
Effect
Beneficial
Effect size
Small
Oolong Tea→Improved Gut Microbiota Diversity
Mechanistic studies also show promise suggesting that black, oolong, Pu-erh and Fuzhuan teas (microbially fermented 'dark tea') can modulate microbial diversity and the ratio of Firmicutes to Bacteroidetes.
Effect
Beneficial
Effect size
Small
Oolong Tea→Improved Microbial Diversity
Mechanistic studies also show promise suggesting that black, oolong, Pu-erh and Fuzhuan teas (microbially fermented 'dark tea') can modulate microbial diversity and the ratio of Firmicutes to Bacteroidetes.
Effect
Beneficial
Effect size
Small
green tea→Increased Bifidobacterium Proportion
green tea with up to 1000 mL daily (4-5 cups) reported to increase proportions of Bifidobacterium.
Effect
Beneficial
Effect size
Small
Dose
up to 1000 mL daily (4-5 cups)