Suppression of postprandial hypertriglyceridemia in rats and mice by oolong tea polymerized polyphenols

Yoshiko Toyoda-Ono, Makiko Yoshimura, Masaaki Nakai, Yuko Fukui, Sumio Asami, Hiroshi Shibata, Yoshinobu Kiso, Ikuo Ikeda

Research output: Contribution to journalArticlepeer-review

49 Citations (Scopus)


Oolong tea-polymerized polyphenols (OTPP) are characterized polyphenols produced from semi-fermented tea (oolong tea). In the present study, we evaluated the suppressive effects of oolong tea extract and OTPP on postprandial hypertriglyceridemia in rats and mice. Lymphatic recovery of triglycerides in rats cannulated in the thoracic duct was delayed by the administration of oolong tea extract at 100 and 200mg per head, and more effectively than with green tea extract. OTPP delayed lymphatic triglyceride absorption at 20 mg/head, though (-)-epigallocatechin gallate (EGCG) did not do so at the same dose. OTPP also suppressed postprandial hypertriglyceridemia after administration of olive oil in mice. The area under the curve (AUC) of plasma triglycerides was significantly decreased, by 53% and 76%, in the 500 and 1,000 mg/ kg OTPP groups respectively, as compared with the control group. These results suggest that OTPP is responsible for the suppression of hypertriglyceridemia by ingestion of oolong tea.

Original languageEnglish
Pages (from-to)971-976
Number of pages6
JournalBioscience, Biotechnology and Biochemistry
Issue number4
Publication statusPublished - 2007


  • Oolong tea
  • Polyphenol
  • Postprandial hypertriglyceridemia

ASJC Scopus subject areas

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry


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