Harnessing the Power of Fermented Tea to Improve Gut Microbiota and Combat Obesity Epidemic

Abstract

The global rise in obesity rates has prompted a thorough evaluation of dietary strategies that may alleviate this metabolic issue. Fermented tea, a beverage rich in polyphenols and catechins, has emerged as a viable therapeutic option for obesity management. This review discusses the role of fermented tea in modulating the gut microbiome, a critical factor in energy regulation and obesity. We explore how the bioactive components in fermented tea influence gut health and their implications for metabolic health. Fermented tea may inhibit weight gain and fat accumulation in obese animal models, likely by promoting beneficial bacteria and suppressing harmful species. Changes in the production of short-chain fatty acids and improvements in gut barrier integrity are linked to enhanced insulin sensitivity and reduced inflammatory markers, essential for effective obesity management. However, barriers remain in applying these findings in clinical settings, such as the need for standardized fermentation techniques and accurate dosage assessments. This review underscores the therapeutic potential of fermented tea in obesity treatment and advocates for further research to enhance its integration with public health initiatives.

Keywords

• fermented tea
• obesity
• gut microbiota
• metabolic health
• polyphenols