The findings of the research have been published in the Journal of the American Dietetic Association.
The research was led by assistant professor Olivia Phung, who intended to gain further insights on green tea catechins (GTCs), an antioxidant ingredient.
The green tea cholesterol study combined patients with borderline to high cholesterol and compared green tea to water, placebo tablets or placebo drinks.
The Low-density lipoprotein (LDL), high-density lipoprotein (HDL) cholesterol, and triglycerides were measured and the results were found to be satisfactory.