Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats

Ikeda, Ikuo; Imasato, Youji; Sasaki, Eiji; Nakayama, M; Nagao, Hirosi; Takeo, Tadakazu; Yayabe, Fumihisa; Sugano, Michihiro

doi:10.1016/0005-2760(92)90269-2

Cited by 332 publications

(259 citation statements)

References 14 publications

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“…Similarly, experimental data from rats showed a specific hypocholesterolemic effect of catechins. 52 Further, chocolate also contains linoleic and oleic acids, 2 fatty acids known to modulate cholesterol metabolism. 53 Therefore, although a study in smokers 54 and an early study in healthy subjects 55 showed no changes in serum total cholesterol and cholesterol fractions after black 54,55 or green tea, 54 our results are consistent with previous reports showing positive effects of flavonoids on serum lipid profiles.…”

Section: Discussionmentioning

confidence: 99%

Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives

Grassi

Necozione²,

Lippi³

et al. 2005

Hypertension

491

393

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Abstract-Consumption of flavanol-rich dark chocolate (DC) has been shown to decrease blood pressure (BP) and insulin resistance in healthy subjects, suggesting similar benefits in patients with essential hypertension (EH). Therefore, we tested the effect of DC on 24-hour ambulatory BP, flow-mediated dilation (FMD), and oral glucose tolerance tests (OGTTs) in patients with EH. After a 7-day chocolate-free run-in phase, 20 never-treated, grade I patients with EH (10 males; 43.7Ϯ7.8 years) were randomized to receive either 100 g per day DC (containing 88 mg flavanols) or 90 g per day flavanol-free white chocolate (WC) in an isocaloric manner for 15 days. After a second 7-day chocolate-free period, patients were crossed over to the other treatment. O bservational studies suggest dietary flavonoids decrease the risk of death from coronary heart disease, 1 cancer, 1 and stroke. 2 Flavonoid-rich foods include fruits and vegetables as well as tea, red wine, and chocolate. 3 The high flavonoid content, particularly in flavanols (ie, catechins) and their procyanidin oligomers, of these foods may contribute to some of their putative cardiovascular benefits. 4,5 The antioxidant protection afforded by flavonoids in the vascular endothelium may reduce the risk for atherosclerosis, including their action of inhibiting the oxidative conversion of NO to peroxynitrite. 6 Accordingly, cocoa flavonoids decreased oxidant-induced peroxynitrite production in vitro 7 and increased NO synthase (NOS) expression and NO-dependent vasorelaxation in rabbit aortic rings. 8 In healthy adults, drinking flavanol-rich cocoa increased NO-dependent vasorelaxation in finger arteries, 9 and eating flavanol-rich dark chocolate (DC) improved flow-mediated dilation (FMD) in brachial arteries in association with an increase in plasma epicatechin. 10 Impaired NO-dependent vasorelaxation also contributes to a dysregulation of blood pressure (BP) 11 and a decrement of insulin-mediated glucose uptake. 12 In contrast, increased endothelial NOS expression and NO bioavailability ameliorate endothelial dysfunction, and thereby have the potential to decrease BP, increase insulin sensitivity, and slow down atherogenetic processes. In this regard, the anthocyanin cyanidin-3-glucoside was able to increase NOS expression and NO bioavailability in vascular endothelial cells. 13 We recently demonstrated decrements in BP and increments in insulin sensitivity in healthy volunteers after 15 days of DC intake. 14 Thus, we studied patients with essential hypertension (EH) to evaluate the effects of flavanol-rich DC on 24-hour ambulatory BP monitoring (ABPM), endotheliumdependent vasorelaxation via FMD of the brachial artery, insulin sensitivity via oral glucose tolerance tests (OGTTs), and 2 serum biomarkers of vascular inflammation: highsensitive C-reactive protein (hsCRP) and intercellular adhesion molecule-1 (ICAM-1).

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Section: Discussionmentioning

confidence: 99%

Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives

Grassi

Necozione²,

Lippi³

et al. 2005

Hypertension

491

393

View full text Add to dashboard Cite

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“…We have previously demonstrated that BBJ significantly decreased cholesterol levels in rat livers after long-term feeding of a highfat diet, similar to other polyphenols (13). Ikeda et al (22) reported that tea catechins reduced the solubility of cholesterol in mixed micelles, leading to lower serum cholesterol levels. Thus, Fr2 could have the potential to inhibit lipid absorption from the gastrointestinal tract by inhibition of the constitution of the emulsion through binding of BBJ polyphenols to cholic acid, similar to the case of tea catechins.…”

mentioning

confidence: 99%

Boysenberry Polyphenols Suppressed Elevation of Plasma Triglyceride Levels in Rats

Mineo

Noguchi

Nagakura

et al. 2015

J Nutr Sci Vitaminol

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Summary Boysenberry, a hybrid Rubus berry, is mainly cultivated in New Zealand. We previously reported that consumption of boysenberry juice (BBJ) exhibited anti-obesity effects in high-fat feeding rats. In this study, we focused on the suppressive effect of BBJ and its fraction on triglyceride absorption from the gastrointestinal tract. BBJ effectively inhibited pancreatic lipase activity in vitro, and was separated into four fractions (Fr1, Fr2, Fr3 and Fr4) by HP-20 column chromatography. Among all the fractions, Fr3, the ellagic acid-rich fraction, showed the most potent inhibition against pancreatic lipase in vitro with Fr2, the anthocyanin-rich fraction, second. Authentic ellagic acid equivalent in Fr3 showed poor activity against pancreatic lipase. Then, each fraction was orally administered with corn oil to rats fitted with a jugular catheter to examine the effects of each fraction on plasma triglyceride levels. Both Fr2 and Fr3 effectively suppressed the plasma triglyceride level elevation at a dose of 1,000 mg/kg body weight. These findings demonstrated that BBJ contains chemical components which inhibit triglyceride absorption from the gastrointestinal tract.

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“…Dietary fibers, specifically SDF and polyphenol, have been reported to precipitate cholesterol and bile salt (26,(32)(33)(34). In this study, AE adsorbed cholesterol micelles in vitro.…”

Section: Discussionmentioning

confidence: 61%

Hypolipidemic Effect of the Autoclaved Extract Prepared from Pea (<i>Pisum sativum</i> L.) Pods In Vivo and In Vitro

Inagaki

Nishimura

Iwata

et al. 2016

J Nutr Sci Vitaminol

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Summary By autoclaving, we obtained a polyphenol and dietary fiber from pea (Pisum sativum L.) pods in parallel without acid or alkali treatment or organic solvent extraction. Rats fed a high-sucrose (HS) diet containing 3% autoclaved extract (AE) for 4 wk exhibited significantly lower serum triglyceride and total cholesterol levels than rats fed a HS diet. AE and soluble dietary fiber (SDF) from AE exhibited pancreatic lipase inhibitory activity at 13.3 mg/mL in vitro. AE and insoluble dietary fiber (IDF) from AE adsorbed cholesterol. In total, 30% and 10% of a cholesterol micelle were significantly adsorbed by 2,000 mg of AE and 100 mg of IDF from AE in 7 mL, respectively. The amount of bifidobacteria in the cecum of the AE group was significantly increased compared with that in the HS group. These results suggest that AE has hypolipidemic, bifidogenic potential.

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Tea catechins decrease micellar solubility and intestinal absorption of cholesterol in rats

Cited by 332 publications

References 14 publications

Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives

Cocoa Reduces Blood Pressure and Insulin Resistance and Improves Endothelium-Dependent Vasodilation in Hypertensives

Boysenberry Polyphenols Suppressed Elevation of Plasma Triglyceride Levels in Rats

Hypolipidemic Effect of the Autoclaved Extract Prepared from Pea (<i>Pisum sativum</i> L.) Pods In Vivo and In Vitro

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