Nutritional characterization of Cusco green tea and its synergistic effect with omega‐3 on metabolic and cognitive dysfunctions in obese rats

Abstract BACKGROUND Obesity and its metabolic complications, such as insulin resistance and cognitive decline, remain a global health challenge. Green tea ( Camelia sinensis ) and ω ‐3 polyunsaturated fatty acids (PUFAs) are recognized for their antioxidant, anti‐inflammatory, and neuroprotective properties. This study aimed to qualitatively characterize green tea from Cusco, Peru, and evaluate the synergistic effects of its infusion (GTi) and ω ‐3 supplementation on hyperlipidemia, proinflammatory cytokines, and cognitive impairment in a high‐fat diet (HFD) rat model. RESULTS Nutritional analysis confirmed the high quality of Cusco green tea, showing potent antioxidant activity and a unique catechin profile. In obese rats, HFD induced significant weight gain and metabolic dysfunction; supplementation with GTi, ω ‐3, or their combination significantly improved glucose tolerance and reduced triglyceride and very‐low‐density lipoprotein levels. Notably, the combined treatment (GTi + ω ‐3) showed the greatest reduction in plasma TNF‐ α . Behavioral assessments via novel object recognition tests demonstrated that supplementation alleviated obesity‐related cognitive deficits, significantly enhancing both short‐term and long‐term memory discrimination indices. CONCLUSION This study highlights the potential of combining Cusco green tea and ω ‐3 PUFAs as a complementary nutritional intervention to mitigate hyperlipidemia and cognitive dysfunction associated with obesity. These effects are likely mediated through the modulation of proinflammatory mediators and the enhancement of antioxidant defenses, which help restore redox homeostasis and protect neuronal integrity. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.