Bile Salt-binding Capacity and Lipid-lowering Mechanisms of Water Extracts from Fresh Tea Leaves and Tea Flowers

doi:10.7506/spkx1002-6630-201119021

Abstract

Abstract: The bile salt-binding capabilities of water extracts from fresh tea leaves, fixed fresh tea leaves and tea flowers were compared. Meanwhile, the correlation between tea polyphenol content and bile salt-binding capacity in vitro in a simulated human digestive environment was also explored. The results revealed a significant correlation between bile salt-binding capacity and tea polyphenol content. Water extract from fixed fresh tea leaves exhibited the strongest bile salt-binding capability, followed by water extracts from tea flowers and fresh tea leaves. Therefore, water extracts from fresh tea leaves and tea flowers have functional components that can reduce blood lipid.

Key words: fresh tea leaves, tea flower, tea polyphenol, bile salt, binding

CLC Number:

TS272.2

DENG Zhi-hui，HUANG Hui-hua. Bile Salt-binding Capacity and Lipid-lowering Mechanisms of Water Extracts from Fresh Tea Leaves and Tea Flowers[J]. FOOD SCIENCE, 2011, 32(19): 96-99.

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Bile Salt-binding Capacity and Lipid-lowering Mechanisms of Water Extracts from Fresh Tea Leaves and Tea Flowers

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