Black-tea polyphenols decrease micellar solubility of cholesterol in vitro and intestinal absorption of cholesterol in rats

Ikuo Ikeda, Takashi Yamahira, Masaki Kato, Ayako Ishikawa

    Research output: Contribution to journalArticlepeer-review

    55 Citations (Scopus)

    Abstract

    Administration of black-tea polyphenols (BTP) simultaneously reduced lymphatic recovery of both 3H-cholesterol and 14C- trioleoylglycerol in rats that were cannulated in the thoracic duct. BTP decreased the in vitro micellar solubility of cholesterol in a dose-dependent manner. When purified theaflavins, which are components of BTP, were used, theaflavin-monogallates (TFMGs), theaflavin-3-gallate (TF3G), and theaflavin-3′-gallate (TF3′G) were effective in eliminating cholesterol from bile salt micelles in vitro. Theaflavin (TF) and theaflavin-3,3′-digallate (TFDG) had no effect on the micellar solubility of cholesterol. The concentration of bile acid in the micelles was not influenced by the addition of any BTPs or theaflavins. These results suggest that the reduction of micellar cholesterol by BTP could be important to reducing cholesterol absorption.

    Original languageEnglish
    Pages (from-to)8591-8595
    Number of pages5
    JournalJournal of Agricultural and Food Chemistry
    Volume58
    Issue number15
    DOIs
    Publication statusPublished - 2010 Aug 11

    Keywords

    • Black-tea polyphenols
    • cholesterol absorption
    • rats
    • theaflavins

    ASJC Scopus subject areas

    • Chemistry(all)
    • Agricultural and Biological Sciences(all)

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