Hypolipidaemic and antioxidant effects of various Chinese dark tea extracts obtained from the same raw material and their main chemical components


ElsevierFood Chemistryhttps://doi.org/10.1016/j.foodchem.2021.131877Get rights and content

Highlights

Hypolipidaemic effect of various dark teas were examined using a zebrafish model.

Microbial fermentation significantly improved the hypolipidaemic effect of CDTEs.

The mechanisms underlying hyperlipidaemia regulation by CDTEs were proposed.

Abstract

In order to investigate the hypolipidaemic and antioxidant effects of various dark teas produced from different post-fermentation using the same raw material, a hyperlipidaemia zebrafish model combined with binding bile salts assay and antioxidant assays were performed in this study. Results showed that the hypolipidaemic effect of dark tea extracts increased significantly (p < 0.05) while the antioxidant ability decreased sharply compared with raw material. Particularly, Liupao tea (50%) and Pu-erh tea (48%) showed promising hypolipidaemic potential; however, the antioxidant capacity of Pu-erh tea decreased (31–49%) most dramatically. Besides, the levels of total polyphenols and catechins decreased sharply, but theabrownin, gallic acid, and caffeine increased significantly after post-fermentation. Moreover, the potential mechanisms of regulating hyperlipidaemia by dark tea extracts were discussed. These results suggest that microbial fermentation significantly affects the bioactivity of dark teas, and provide theoretical basis for processing and improving of dark tea products for hyperlipidaemia therapy.

Keywords

Dark tea

Hypolipidaemic effect

Antioxidant activity

Bile salt binding capacity

Zebrafish model

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