Interaction between Tea Polyphenols and Bile Acid Inhibits Micellar Cholesterol Solubility

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 1, 2016, Pages 204-209

  Ogawa, Kazuki ^a   Hirose, Sayumi ^a   Nagaoka, Satoshi ^a   Yanase, Emiko ^a  

^a GIFU UNIVERSITY   (Japan)

Author keywords

catechin; cholesterol; micelle; oolongtheanin

Indexed keywords

CHOLESTEROL; FLAVONOIDS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; NUCLEAR MAGNETIC RESONANCE; PHENOLS; SOLUBILITY; VITAMINS;

CATECHIN; EPIGALLOCATECHIN GALLATE; MICELLAR SOLUTION; MOLECULAR MECHANISM; NUCLEAR MAGNETIC RESONANCE(NMR); OOLONGTHEANIN; PHOSPHATIDYLCHOLINE; TAUROCHOLIC ACIDS;

MICELLES;

BILE ACID; CHOLESTEROL; MICELLE; POLYPHENOL; TEA;

CHEMISTRY; HUMAN; METABOLISM; MICELLE; SOLUBILITY; TEA;

BILE ACIDS AND SALTS; CHOLESTEROL; HUMANS; MICELLES; POLYPHENOLS; SOLUBILITY; TEA;

EID: 84954349856     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b05088     Document Type: Article

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