Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition

Shim, Soon‐Mi; Yoo, Sang‐Ho; Ra, Chan-Su; Kim, Young-Kyung; Chung, Jin‐Oh; Lee, Sang-Jun

doi:10.1016/j.foodres.2011.10.016

Cited by 64 publications

(32 citation statements)

References 18 publications

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“…Intestinal pH, along with residual dissolved oxygen, allows epimerisation of catechins as well as auto-oxidation (Shim et al, 2012). Vitamin C may enhance tea catechins stability simply because it is a strong antioxidant, protecting catechins from oxidation under alkaline condition typically found in the intestinal phase of digestion (Shim et al, 2012). Our data (Fig.…”

Section: Resultsmentioning

confidence: 71%

“…In fact, preliminary experiments have shown the degree of tea catechin degradation is similar to that obtained from simplified gastric and small intestinal model systems without the presence of digestive enzymes, and the addition of digestive enzymes does not significantly alter catechin recovery (Green et al, 2007). Intestinal pH, along with residual dissolved oxygen, allows epimerisation of catechins as well as auto-oxidation (Shim et al, 2012). Vitamin C may enhance tea catechins stability simply because it is a strong antioxidant, protecting catechins from oxidation under alkaline condition typically found in the intestinal phase of digestion (Shim et al, 2012).…”

Section: Resultsmentioning

confidence: 77%

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Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

et al. 2015

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Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 77%

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

et al. 2015

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“…Several studies revealed that the addition of ascorbic acid and sucrose may improve catechin solubility, thereby enhancing the bioaccessibility of catechins (Chen and others ; Peters and others ). The use of calorie‐less sweeteners such as xylitol instead of sucrose as well as vitamin C instead of citric acid for the formulation of green tea beverages provided a synergic effect on increasing catechin stability by augment viscosity and antioxidant activity during digestion (Shim and others ). The study also showed that this formulation significantly enhanced the human intestinal cellular accumulation of catechins compared to other formulations.…”

Section: Introductionmentioning

confidence: 99%

Green Tea Formulations with Vitamin C and Xylitol on Enhanced Intestinal Transport of Green Tea Catechins

Chung

Kim²,

Lee

et al. 2013

Journal of Food Science

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The effect of green tea formulated with vitamin C and xylitol on intestinal cell transport of gallated and nongallated catechin was studied. The transport of catechins from both apical to basolateral and basolateral to apical directions was measured. The effect of vitamin C (4, 10, 20 ppm), xylitol (11, 27.5, 55 ppm), and combinations of both on the intestinal transport rate of catechins was examined. The efflux value (Pb→a/Pa→b) of (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-epicatechin (EC), and (-)-epicatechin gallate (ECG) was 0.26, 0.22, 1.22, and 0.17, respectively, indicating that EC appeared to be less absorbed compared with other catechins. The addition of xylitol (11, 27.5, 55 ppm) and vitamin C (4, 10, 20 ppm) and in combination enhanced transport rate of nongallated catechins such as EC and EGC. For EC, vitamin C was revealed to be the most effective on intestinal transport, implying the inhibition of the efflux transport mechanism of EC. Intestinal transport of gallated catechins significantly increased from catechins formulated with vitamin C and xylitol in a dose-dependent manner compared to the catechin-only formulation. Results provide a potential strategy to enhance the delivery and bioavailability of catechins in humans by modulating green tea formulation with vitamin C and xylitol.

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“…Ascorbic acid and sucrose can improve catechin absorption through suppressing intestinal effluxing the absorbed catechins and stabilizing catechins in the lumen. Consistently, there was 6-11 times increase in intestinal uptake of total catechins comparing to green tea control following administered green tea with xylitol/citric acid and xylitol/vitamin C [51].…”

Section: Absorption In the Presence Of Foodmentioning

confidence: 54%

Pharmacokinetics and Disposition of Green Tea Catechins

Chu¹,

Pang²

2018

Pharmacokinetics and Adverse Effects of Drugs - Mechanisms and Risks Factors

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Green tea reportedly possesses many health beneficial effects as a beverage. Its usage has even been elevated to therapeutic level for treatment of diseases, including cancer, after increasing the catechin constituents in green tea extract or through purified catechins compounds. However, the therapeutic effectiveness of green tea extract or catechin formulae on different diseases is still questionable and inconsistent in reported studies. One reason is the low and variable bioavailability of catechins or unknown constituents in green tea extract. The plasma levels of total catechins are usually at submicromolar level which is well below the effective dose in many in vitro studies. Besides their variable chemical structures that cause heterogeneity of absorption, green tea catechins are subject to extensive metabolism by phase II process and catabolism by colonic microbes that result in complicated pharmacokinetics. It is essential to understand the factors affecting the pharmacokinetics and metabolic profiles in plasma and tissues based on animal and human studies before green tea catechins can be applied for therapeutic use.

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Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition

Cited by 64 publications

References 18 publications

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols

Green Tea Formulations with Vitamin C and Xylitol on Enhanced Intestinal Transport of Green Tea Catechins

Pharmacokinetics and Disposition of Green Tea Catechins

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