Cholesterol-Lowering Effect of Black Tea Polyphenols, Theaflavins, Theasinensin A and Thearubigins, in Rats Fed High Fat Diet

被引：16
|
作者：
Miyata, Yuji [1 ,5 ]
Tanaka, Takashi [2 ]
Tamaya, Kei [3 ]
Matsui, Toshiro [4 ]
Tamaru, Shizuka [1 ]
Tanaka, Kazunari [1 ]
机构：
[1] Nagasaki Univ, Dept Nutr, Nagoya, Nagasaki 8512195, Japan
[2] Nagasaki Univ, Grad Sch Biochem Sci, Nagasaki 8528521, Japan
[3] Ind Technol Ctr Nagasaki, Nagasaki 8560026, Japan
[4] Kyushu Univ, Grad Sch, Fac Agr, Higashi Ku, Fukuoka 8128581, Japan
[5] Nagasaki Prefectural Govt, Agr & Forestry Tech Dev Ctr, Nagasaki 8593801, Japan
来源：
FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2011年 / 17卷 / 06期
关键词：
theaflavins; theasinensin A; thearubigins; black tea polyphenols; fecal cholesterol excretion; GREEN TEA; FERMENTED TEA; CATECHINS; REDUCE; INHIBITORS; EXTRACT; WEIGHT;
D O I：
10.3136/fstr.17.585
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rats were fed a high fat diet containing 0.2% black tea polyphenols, theaflavins, theasinensin A or thearubigins for 4 weeks. The hepatic cholesterol concentration was significantly lower in rats fed the theaflavins, theasinensin A or thearubigins diet than in those fed the control diet without black tea polyphenols. Theasinensin A and thearubigins significantly accelerated fecal neutral and acidic steroid excretion, respectively. These results suggest that theasinensin A and thearubigins might induce the hepatic cholesterol-lowering activity through the promotion of fecal steroid excretion.
引用
收藏
页码：585 / 588
页数：4
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