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Effects of non-fermented tea extracts on in vitro digestive hydrolysis of lipids and on cholesterol precipitation

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Abstract

Extracts of non-fermented teas precipitated cholesterol and decreased dialysability of lipids in an in vitro model that simulated digestion in humans. The efficiency of tea extracts was affected by catechins and mainly by EGCG, ECG, GCG and CG. Total amounts and concentrations of individual catechins in extracts depended strongly on the tea brands. There were significant relationships between amounts of dialysable products of triglyceride hydrolysis, amounts of precipitated cholesterol, and concentrations of individual catechin gallates in tea brews. Dialysability of lipids was effectively reduced by tea extracts high in GCG and CG. Dialysability of lipids was strongly correlated with the sum of GCG and CG (R 2 = 84.64%) whereas precipitation of cholesterol was highly correlated with total amounts of catechin gallates in the tea extracts (R 2 = 89.59%).

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Authors and Affiliations

  1. Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul, 122, Balicka, Poland

    Magdalena Mika, Agnieszka Wikiera & Krzysztof Żyła

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  1. Magdalena Mika
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  2. Agnieszka Wikiera
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  3. Krzysztof Żyła
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Correspondence to Magdalena Mika.

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Mika, M., Wikiera, A. & Żyła, K. Effects of non-fermented tea extracts on in vitro digestive hydrolysis of lipids and on cholesterol precipitation. Eur Food Res Technol 226, 731–736 (2008). https://doi.org/10.1007/s00217-007-0584-1

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  • DOI: https://doi.org/10.1007/s00217-007-0584-1

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