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Progress in Understanding of Lipid-Lowering Effects and Mechanisms of Several Common Plant Polyphenols

ZHAO Wei, LI Jian-ke*, HE Xiao-ye, LÜ Ou, CHENG Yu-jiang, LIU Run, LI Jia, ZHANG Lin   

  1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China
  • Online:2014-11-15 Published:2014-11-06


Plant polyphenols possess a variety of biological activities. In recent years, they have become one of the hottest
research fields in food science. This paper summarizes the biological activities such as lipid-lowering and preventing
cardiovascular and cerebrovascular diseases of several common fruit and vegetable polyphenols including pomegranate
polyphenols, tea polyphenols, grape polyphenols, apple polyphenols, and hawthorn polyphenols as well as the underlying
mechanisms. Moreover, the major active components of these polyphenols are outlined here as well as their differences and
similarities in lipid-lowering effects and mechanisms.

Key words: plant polyphenols, lipid-lowering effect, biological activity, mechanism

CLC Number: