Black-Tea Polyphenols Suppress Postprandial Hypertriacylglycerolemia by Suppressing Lymphatic Transport of Dietary Fat in Rats-Reference-Cited by-同舟云学术

Black-Tea Polyphenols Suppress Postprandial Hypertriacylglycerolemia by Suppressing Lymphatic Transport of Dietary Fat in Rats

Published:2009-07-02 Issue:15 Volume:57 Page:7131-7136
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kobayashi Makoto¹,Ichitani Masaki¹,Suzuki Yuko¹,Unno Tomonori²,Sugawara Takashi³,Yamahira Takashi³,Kato Masaki³,Takihara Takanobu¹,Sagesaka Yuko¹,Kakuda Takami¹,Ikeda Ikuo³

Affiliation:

1. Central Research Institute, ITO EN, Ltd., Shizuoka 421-0516, Japan

2. Department of Home Economics, Tokyo Kasei-Gakuin University, Tokyo 194-0292, Japan

3. Laboratory of Food and Biomolecular Science, Department of Food Function and Health, Graduate School of Agricultural Science, Tohoku University, Sendai, Miyagi 981-8555, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900855v

Reference36 articles.

1. Tea as a functional food for oral health

2. Role of Polyphenol Oxidase and Peroxidase in the Generation of Black Tea Theaflavins

3. Effect of green tea catechins on plasma cholesterol level in cholesterol-fed rats.

4. The effect of crude drugs on experimental hypercholesteremia: Mode of action of (-)-epigallocatechin gallate in tea leaves.

5. Chinese green tea lowers cholesterol level through an increase in fecal lipid excretion

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