The synergistic regulation of fat reduction mechanism by tea polyphenols through the gut-microbial-brain axis and gut-liver axis.

The occurrence and development of obesity are closely related to intestinal dysbiosis, metabolic disorders, and neuroendocrine signals. Tea polyphenols can be the key to synergistically regulating energy balance by reshaping the gut microbiota. This review innovatively proposes and systematically demonstrates that tea polyphenols mediate the cross-dialogue and synergy between the gut-brain axis and the gut-liver axis by modulating gut microbiota metabolites (such as short-chain fatty acids and secondary bile acids), thereby constructing a multi-dimensional interaction fat reduction network. It focuses on the synergistic mechanism of such metabolites that can inhibit central appetite ("throttling") while activating liver AMPK and other pathways to promote fatty acid oxidation ("open source"), revealing the deep principle of multi-target and systematic action of tea polyphenols, and providing a new theoretical basis and practical path for precision nutrition intervention based on the "gut-brain-liver" integration axis.