White and green tea polyphenols inhibit pancreatic lipase in vitro

Food Research International

Volumn 43, Issue 5, 2010, Pages 1537-1544

  Gondoin, Anais ^a   Grussu, Dominic ^a   Stewart, Derek ^a   McDougall, Gordon J ^a  

^a SCOTTISH CROP RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Fat digestion; Health; Lipase; Obesity; Polyphenols; Tannins; Tea

Indexed keywords

BLACK TEA; FAT DIGESTION; FLAVAN-3-OLS; GREEN TEA; GREEN TEA POLYPHENOLS; IN-VITRO; MASS SPECTROSCOPY; PANCREATIC LIPASE ACTIVITY; POLYPHENOLS; QUINIC ACIDS; SEPHADEX;

GLUCOSE; ION EXCHANGE; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NUTRITION;

PHENOLS;

CAMELLIA SINENSIS;

EID: 77953916936     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.04.029     Document Type: Article

References (43)

1. Anon (2003). Obesity and Overweight - Facts. World Health Organisation Report. <>. http://www.who.int/dietphysicalactivity/media/en/gsfs_obesity.pdf.
2. Balentine, D. (1992). Manufacturing and chemistry of tea. In: C.-T. Ho, T. Osawa, M.-T. Huang, R.T. Rosen (Eds.), Phenolic compounds in food and their effects on health (pp. 102-117) Washington, DC: American Chemical Society.
3. Birari R.B., Bhutani K.K. Pancreatic lipase inhibitors from natural sources: Unexplored potential. Drug Discovery Today 2007, 12:879-889.
4. Deighton N., Brennan R., Finn C., Davies H.V. Antioxidant properties of domesticated and wild Rubus species. Journal of the Science of Food and Agriculture 2000, 80:1307-1313.
5. Del Rio D., Stewart A.J., Mullen W., Burns J., Lean M.E.J., Brighenti F., et al. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea. Journal of Agricultural and Food Chemistry 2004, 52:2807-2815.
6. Dou J., Lee V.S.Y., Tzen J.T.C., Lee M.-R. Rapid identification of acylated flavonol tetraglycosides in oolong teas using HPLC-MSn. Phytochemical Analysis 2008, 19:251-257.
7. Engelhardt, U. H., Lakenbrink, C., & Pokorny, O. (2004) Proanthocyanidins, bisflavanols, and hydrolyzable tannins in green and black teas. In: F. Shahidi, D. K. Weerasinghe (Eds.), Nutraceutical beverages. Chemistry, nutrition, and health effects. ACS symposium series, vol. 871, pp. 254-264.
8. Finger A., Kuhr S., Engelhardt U.H. Chromatography of tea constituents. Journal of Chromatography 1992, 624:293-315.
9. Frazier R.A., Deaville E.R., Green R.J., Stringano E., Willoughby I., Plant J., et al. Interactions of tea tannins and condensed tannins with proteins. Journal of Pharmaceutical and Biomedical Analysis 2010, 51:490-495.
10. Friedman M., Levein C.E., Choi S.-H., Kozukue E., Kozukue N. HPLC analysis of catechins, theaflavins, and alkaloids in commercial teas and green tea dietary supplements: Comparison of water and 80% ethanol/water extracts. Journal of Food Science 2006, 71:328-337.
11. Gonzalez de Mejia E., Vinicio Ramirez-Mares M., Puangpraphant S. Bioactive components of tea: Cancer, inflammation and behavior. Brain, behavior and Immunity 2009, 23:721-731.
12. Grassi D., Aggio A., Onori L., Croce G., Tiberti S., Ferri C., et al. Tea, flavonoids, and nitric oxide-mediated vascular reactivity. Journal of Nutrition 2008, 38:1554S-1560S.
13. Henning S.M., Niu Y.T., Liu Y., Lee N.H., Hara Y., Thames G.D., et al. Bioavailability and antioxidant effect of epigallocatechin gallate administered in purified form versus as green tea extract in healthy individuals. Journal of Nutritional Biochemistry 2005, 16:610-616.
14. Higdon V., Frei B. Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Critical Reviews in Food Science and Nutrition 2003, 43:89-143.
15. Hilal Y., Engelhardt U. Characterization of white tea-comparison to green and black tea. Journal für Verbraucherschutz und Lebensmittelsicherheit 2007, 2:414-421.
16. Hsu C.-L., Yen G.-C. Phenolic compounds: Evidence for inhibitory effects against obesity and their underlying molecular signaling mechanisms. Molecular Nutrition and Food Research 2007, 52:53-61.
17. Ikeda I., Imasato Y., Sasaki E., Nakayama M., Nagao H., Takeo T., et al. Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats. Biochimica et Biophysica Acta 1992, 1127:141-146.
18. Ikeda I., Kobayashi M., Hamada T., Tsuda K., Goto H., Imaizumi K., et al. Heat-epimerized tea catechins rich in gallocatechin gallate and catechin gallate are more effective to inhibit cholesterol absorption than tea catechins rich in epigallocatechin gallate and epicatechin gallate. Journal of Agricultural and Food Chemistry 2003, 51:7303-7307.
19. Juhel C., Armand M., Pafumi Y., Rosier C., Vandermander J., Lairon D. Green tea extract (AR25) inhibits of lipolysis of triglycerides in gastric and duodenal medium in vitro. Journal of Nutrition and Biochemistry 2000, 11:45-51.
20. Kao Y.H., Chang H.H., Lee M.J., Chen C.L. Tea, obesity, and diabetes. Molecular Nutrition & Food Research 2006, 50:188-210.
21. Kim H.J., Leon S.M., Lee M.K., Jung U.J., Shin S.K., Choi M.S. Anti-lipogenic effect of green tea extract in C57BL/6JLep ob/ob mice. Phytotherapy Research 2009, 23:467-471.
22. Komes D., Horžić D., Belščak A., Kovačević G.K., Vulić I. Green tea preparation and its influence on the content of bioactive compounds. Food Research International 2010, 43:167-176.
23. Koo S.I., Noh S.K. Green tea as inhibitor of the intestinal absorption of lipids: Potential mechanism for its lipid-lowering effect. Journal of Nutritional Biochemistry 2007, 18:179-183.
24. Koo S.I., Noh S.K. Green tea extract is more effective then epigallocatechin gallate (EGCG) and epicatechin (EC) in inhibiting the lymphatic absorption of cholesterol (CH) and other lipids. FASEB Journal 2008, 22:701-708.
25. Lin Y.S., Tsai Y.J., Tsay J.S., Lin J.K. Factors affecting the levels of tea polyphenols and caffeine in tea leaves. Journal of Agricultural and Food Chemistry 2003, 51:1864-1873.
26. Mammela P., Savolainen H., Lindroos L., Kanga J., Vartiainen T. Analysis of oak tannins by liquid chromatography-electrospray ionisation mass spectroscopy. Journal of Chromatography A 2000, 891:75-83.
27. McDougall G.J., Kulkarni N.N., Stewart D. Berry polyphenols inhibit pancreatic lipase activity in vitro. Food Chemistry 2009, 115:193-199.
28. McDougall G.J., Shpiro F., Dobson P., Smith P., Blake A., Stewart D. Different polyphenolic components of soft fruits inhibit α-amylase and α-glucosidase. Journal of Agricultural and Food Chemistry 2005, 53:2760-2766.
29. Mizukami Y., Sawai Y., Yamaguchi Y. Simultaneous analysis of catechins, gallic acid, strictinin, and purine alkaloids in green tea by using catechol as an internal standard. Journal of Agricultural and Food Chemistry 2007, 55:4957-4964.
30. Nakai M., Fukui Y., Asami S., Toyoda-Ono Y., Iwashita T., Shibata H., et al. Inhibitory effects of oolong tea polyphenols on pancreatic lipase in vitro. Journal of Agricultural and Food Chemistry 2005, 53:4593-4598.
31. Price K.R., Rhodes M.J.C., Barnes K.A. Flavonol glycoside content and composition of tea infusions made from commercially available teas and tea products. Journal of Agricultural and Food Chemistry 1998, 46:2517-2522.
32. Record I.R., Lane J.M. Simulated intestinal digestion of green and black teas. Food Chemistry 2001, 73:481-486.
33. Roberts H.R., Barone J.J. Biological effects of caffeine-history and use. Food Technology 1983, 37:32-39.
34. Rusak G., Komes D., Likić S., Horžić D., Kovač M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry 2008, 110:852-858.
35. Serafini M., Ghiselli A., Ferro-Luzzi A. In vivo antioxidant effect of green and black tea in man. European of Journal Clinical Nutrition 1996, 50:28-32.
36. Seto R., Nakamura H., Nanjo F., Hara Y. Preparation of epimers of tea catechins by heat treatment. Bioscience, Biotechnology, and Biochemistry 1997, 61:1434-1439.
37. Stalmach A., Mullen W., Steiling H., Williamson G., Lean M.E., Crozier A. Absorption, metabolism, and excretion of green tea flavan-3-ols in humans with an ileostomy. Molecular Nutrition and Food Research 2009, 54:323-334.
38. Venables M.C., Hulston C.J., Cox C.R., Jeukendrup A.E. Green tea extract ingestion, fat oxidation, and glucose tolerance in healthy humans. American Journal Clinical Nutrition 2008, 87:778-784.
39. Wang Y., Ho C.-T. Polyphenolic chemistry of tea and coffee: A century of progress. Journal of Agricultural and Food Chemistry 2009, 57:8109-8114.
40. Wolfram S., Wang Y., Thielecke F. Anti-obesity effects of green tea: From bedside to bench. Molecular Nutrition and Food Research 2006, 50:176-187.
41. Yang D.-J., Hwang L.S., Lin J.-T. Effects of different steeping methods and storage on caffeine, catechins and gallic acid in bag tea infusions. Journal of Chromatography A 2007, 1156:312-320.
42. Yang C.S., Maliakal P., Meng X. Inhibition of carcinogenesis by tea. Annual Review of Pharmacology and Toxicology 2002, 42:25-54.
43. Zeeb D.J., Nelson B.C., Albert K., Dalluge J.J. Separation and identification of twelve catechins in tea using liquid chromatography/atmospheric pressure chemical ionization-mass spectrometry. Analytical Chemistry 2000, 72:5020-5026.