Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components
文献类型： 外文期刊
第一作者： Ma, Wanjun
作者： Ma, Wanjun;Shi, Yali;Yang, Gaozhong;Shi, Jiang;Zhang, Yue;Wang, Jiatong;Peng, Qunhua;Lin, Zhi;Lv, Haipeng;Ma, Wanjun;Shi, Yali;Yang, Gaozhong;Wang, Jiatong;Ji, Junpeng
作者机构：
关键词： Dark tea; Hypolipidaemic effect; Antioxidant activity; Bile salt binding capacity; Zebrafish model
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 375 卷
页码：
收录情况： SCI
摘要： In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly (p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31-49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy.
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