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Article: Hypocholesterolemic effects of Chinese tea

TitleHypocholesterolemic effects of Chinese tea
Authors
KeywordsCatechins
Hypercholesterolemia
Tea
Issue Date1997
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/issn/10436618
Citation
Pharmacological Research, 1997, v. 35 n. 6, p. 505-512 How to Cite?
AbstractChinese teas with different degrees of fermentation were examined for their effect on diet-induced hypercholesterolemia in rats. The teas tested were Chinese Green tea, Jasmine, Iron Buddha, Oolong and Pu erh. Hypercholesterolemia was induced by feeding rats with a cholesterol-enriched diet for 1 week. They were then treated with different tea extracts together with a cholesterol-enriched diet for another 8 weeks. Chinese Green tea and Jasmine tea, both with a minimum degree of fermentation, were found to have significant serum and liver cholesterol lowering effects. They also reduced the increase in liver weight due to lipid deposition. All tea treatments lowered the atherogenic index and increased the HDL-total cholesterol ratio, while HDL-cholesterol and triglyceride levels were not significantly affected. Analysis of catechin levels in tea extracts showed that the individual catechin component in Chinese Green tea and Jasmine tea were significantly higher than the others. (-)-Epicatechin gallate and (-)-epigallocatechin gallate in the tea extracts may account for their hypocholesterolemic effect.
Persistent Identifierhttp://hdl.handle.net/10722/80302
ISSN
2015 Impact Factor: 4.816
2015 SCImago Journal Rankings: 2.108
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorYang, TTCen_HK
dc.contributor.authorKoo, MWLen_HK
dc.date.accessioned2010-09-06T08:04:48Z-
dc.date.available2010-09-06T08:04:48Z-
dc.date.issued1997en_HK
dc.identifier.citationPharmacological Research, 1997, v. 35 n. 6, p. 505-512en_HK
dc.identifier.issn1043-6618en_HK
dc.identifier.urihttp://hdl.handle.net/10722/80302-
dc.description.abstractChinese teas with different degrees of fermentation were examined for their effect on diet-induced hypercholesterolemia in rats. The teas tested were Chinese Green tea, Jasmine, Iron Buddha, Oolong and Pu erh. Hypercholesterolemia was induced by feeding rats with a cholesterol-enriched diet for 1 week. They were then treated with different tea extracts together with a cholesterol-enriched diet for another 8 weeks. Chinese Green tea and Jasmine tea, both with a minimum degree of fermentation, were found to have significant serum and liver cholesterol lowering effects. They also reduced the increase in liver weight due to lipid deposition. All tea treatments lowered the atherogenic index and increased the HDL-total cholesterol ratio, while HDL-cholesterol and triglyceride levels were not significantly affected. Analysis of catechin levels in tea extracts showed that the individual catechin component in Chinese Green tea and Jasmine tea were significantly higher than the others. (-)-Epicatechin gallate and (-)-epigallocatechin gallate in the tea extracts may account for their hypocholesterolemic effect.en_HK
dc.languageengen_HK
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/issn/10436618en_HK
dc.relation.ispartofPharmacological Researchen_HK
dc.subjectCatechinsen_HK
dc.subjectHypercholesterolemiaen_HK
dc.subjectTeaen_HK
dc.titleHypocholesterolemic effects of Chinese teaen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=1043-6618&volume=35&issue=6&spage=505&epage=512&date=1997&atitle=Hypocholesterolemic+Effects+of+Chinese+Teaen_HK
dc.identifier.emailKoo, MWL: wlkoo@hku.hken_HK
dc.identifier.authorityKoo, MWL=rp00233en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1006/phrs.1997.0176en_HK
dc.identifier.pmid9356199-
dc.identifier.scopuseid_2-s2.0-0031172343en_HK
dc.identifier.hkuros32665en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0031172343&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume35en_HK
dc.identifier.issue6en_HK
dc.identifier.spage505en_HK
dc.identifier.epage512en_HK
dc.identifier.isiWOS:A1997YA30600002-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridYang, TTC=8075284700en_HK
dc.identifier.scopusauthoridKoo, MWL=7004550899en_HK

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