Modulation of Intestinal Cholesterol Absorption by Dietary Tea Polyphenols

Makoto Kobayashi, Ikuo Ikeda

研究成果: Chapter

3 被引用数 (Scopus)

抄録

Tea is a very popular beverage and mainly categorized as green, oolong, or black tea. The typical polyphenols in green and black teas are catechins and theaflavins. Observational studies have demonstrated that the consumption of green tea or green tea catechins decrease serum cholesterol concentration. The results of animal studies suggest that these polyphenols inhibit intestinal cholesterol absorption and thereby, reduce serum cholesterol concentrations. These polyphenols inhibit the micellar solubilization of cholesterol (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. Biochim Biophys Acta 1992;. 1127(2):141. -146; Ikeda I, Kobayashi M, Hamada T, Tsuda T, 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. J Agric Food Chem 2003;. 51(25):7303. -7307; Ikeda I, Yamahira T, Kato M, Ishikawa A. Black-tea polyphenols decrease micellar solubility of cholesterol in vitro and intestinal absorption of cholesterol in rats. J Agric Food Chem 2010;. 58(15):8591. -8595). The limited solubility of cholesterol by these polyphenols may be a major cause of the inhibition of cholesterol absorption. However, there is no information on the effects of these polyphenols on cholesterol transporters in enterocytes. Detailed studies are necessary to clarify how these polyphenols inhibit cholesterol absorption in the intestinal lumen and enterocytes.

本文言語English
ホスト出版物のタイトルPolyphenols in Human Health and Disease
出版社Elsevier Inc.
ページ625-638
ページ数14
1
ISBN(印刷版)9780123984562
DOI
出版ステータスPublished - 2013 11 1

ASJC Scopus subject areas

  • 医学(全般)
  • 歯科学(全般)

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