Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice-Reference-Cited by-同舟云学术

Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice

Published:2023 Issue:3 Volume:14 Page:1761-1772
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

da Silva Tamires Barlati Vieira¹^ORCID,Dias Maria Inês²^ORCID,Pereira Carla²^ORCID,Mandim Filipa²^ORCID,Ivanov Marija³,Soković Marina³^ORCID,Ferreira Isabel C. F. R.²^ORCID,Barros Lillian²^ORCID,Seixas Flávio Augusto Vicente⁴^ORCID,Bracht Adelar¹^ORCID,Peralta Rosane Marina¹^ORCID

Affiliation:

1. Department of Biochemistry and Post-graduate Program of Food Science, State University of Maringa, Parana 87020-900, Brazil

2. Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal

3. Institute for Biological Research “Siniša Stanković” – National Institute of Republic of Serbia, University of Belgrade, Serbia

4. Department of Technology, and Post-graduate Program of Molecular and Cell Biology, State University of Maringá, 87020-900 Maringá, PR, Brazil

Abstract

Inhibition of triglyceride absorption by purple tea suggests antiobesity activity and is likely to occur by two different mechanisms.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação para a Ciência e a Tecnologia

Fundação Araucária

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO02442J

Reference44 articles.

1. Tea consumption and disease correlations

2. Characterization of anthocyanins in Kenyan teas: Extraction and identification

3. Total polyphenols, catechin profiles and antioxidant activity of tea products from purple leaf coloured tea cultivars

4. A Review on the Biological Activity of Camellia Species

5. Beneficial Properties of Green Tea Catechins

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