White and green tea polyphenols inhibit pancreatic lipase in vitro

A. Gondoin, D. Grussu, D. Stewart, G.J. McDougall

    Research output: Contribution to journalArticle

    73 Citations (Scopus)

    Abstract

    Green, white and black teas were assayed for inhibition of pancreatic lipase activity in vitro. White tea proved to be more effective than green tea with black tea showing little inhibition even at 200 µg GAE/ml. The EC50 values for inhibition were 22 µg/ml for white tea and 35 µg/ml for green tea; both easily achievable from normal infusions of tea. Liquid chromatography-mass spectroscopy analysis showed that white and green teas had essentially equal amounts of flavan-3-ols but green tea had higher levels of flavonols. White tea had higher levels of 5-galloyl quinic acid, digalloyl glucose, trigalloyl glucose and the tannin, strictinin.

    After chromatography on Sephadex LH-20, the main inhibitory fraction was enriched in strictinin and fractions enriched in other components were ineffective. This suggests that strictinin content may be crucial for inhibition of pancreatic lipase. However, the possibility of synergies between the polyphenols cannot be disregarded.
    © Elsevier 2010
    Original languageEnglish
    Pages (from-to)1537-1544
    Number of pages8
    JournalFood Research International
    Volume43
    Issue number5
    DOIs
    Publication statusPublished - Jun 2010

    Keywords

    • tea
    • polyphenols
    • lipase
    • fat digestion
    • obesity
    • health
    • tannins

    Fingerprint Dive into the research topics of 'White and green tea polyphenols inhibit pancreatic lipase in vitro'. Together they form a unique fingerprint.

    Cite this