Most likely, weight loss occurring due to the intake of Choelve® can be attributed to its key ingredient, theaflavins.  Choelve® is a rich source of theaflavin and it appears to restrain the absorption of fat including cholesterol in the intestinal system.

There are three potential mechanisms indicating how Choleve® may lead to weight loss:

·

Fat has to be solubilized and broken down into fatty acids before to be absorbed into blood stream in intestine. Theaflavin can decrease fat solubility in intestine. Without solubilization, fat cannot participate any biochemical reactions that are important for fat absorption.

· TeaFlavin can also effectively inhibit lipases, important enzymes used to break down the fat. Without solublization and without chemically broken down, fat cannot be absorbed into intestine.
· Theaflavins can increase 24 hour energy expenditure (thermogenesis) and fat oxidation (fat burning) via inhibiting COMT (catechol O-Methyltransferase)

References:

Dulloo AG, Seyodoux J, Girardier L, Chantre P, Vandermander J: Green tea and thermogenesis: interactions between catechin-polyphenols, caffeine and sympathetic activity. International Journal of Obesity 2000; 24: 252-258

Dulloo AG: Biomedicine: A sympathetic defense against obesity. Science 2002; 297: 780-781

Kao YH, Chang HH, Lee MJ, Chen CL: Tea, Obesity, and Diabetes.  Molecular Nutrition & Food Research 2006; 50: 188-210

Raederstorff DG, Schlachter MF, Elste V, Weber P: Effect of EGCG on lipid abdorption and plasma lipid levels in rats.  Journal of Nutritional Biochemistry 2003; 14: 326-332

Kuo KL, Weng MS, Chiang CT, Tsai YJ, Lin-Shiau SY, Lin JK: Comparative Studies on the Hypolipidemic and Growth Suppressive Effects of Oolong, Black, Pu-erh, and Green Tea Leaves in Rats.  Journal of Agricultural and Food Chemistry 2005; 53: 480-489

Nagao T, Komine Y, Soga S, Meguro S, Hase T, Tanaka Y, Tokimitsu I: Ingestion of a tea rich in catechins leads to a reduction in body fat and malondialdehyde-modified LDL in men. American Journal of Clinical Nutrition 2005; 81:122–129

Lin JK, Lin-Shiau SY: Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols. Molecular Nutrition & Food Research 2006; 50(2): 211-217

   
 
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