Chronic administration of psidium guajava tea lowers free fatty acid levels in the metabolic syndrome


S E Oriaifo, E K I Omogbai and N I Oriaifo

According to WHO statistics, the epidemic of type 2 diabetes mellitus is unrelenting, especially in the developing economies and the worldwide prevalence of diabetes is projected to increase dramatically by 2025. The objective of the study was to compare the effect of guava leaf tea and ad libitum fat intake on non-esterified fatty acid, triglyceride and glucose levels in volunteers with the metabolic syndrome. 3 groups of patients were on high-fat diet, low- fat diet and guava leaf tea and 3 parameters of the metabolic syndrome determined for nine months. While high-fat diet increased non-esterified fatty acid and triglyceride levels after nine months, guava leaf tea and low fat-diet decreased non-esterified fatty acid and triglyceride levels significantly (P < 0.05) with the Duncan Multiple Range showing the guava leaf tea effect as more significant. In conclusion, guava leaf tea offers significant benefits in attenuating some risk factors associated with the metabolic syndrome in humans.

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