Cholesterol-lowering effect of black tea polyphenols, theaflavins, theasinensin a and thearubigins, in rats fed high fat diet

Yuji Miyata, Takashi Tanaka, Kei Tamaya, Toshiro Matsui, Shizuka Tamaru, Kazunari Tanaka

Research output: Contribution to journalArticlepeer-review

11 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)585-588
Number of pages4
JournalFood Science and Technology Research
Volume17
Issue number6
DOIs
Publication statusPublished - 2011

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

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