Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice
Tamires Barlati Vieira da Silva, María Inês Días, Carla Pereira, Filipa Mandim, Marija Ivanov, Marina Sokóvić, Isabel C.F.R. Ferreira, Lillian Barros, Flávio Augusto Vicente Seixas, Adelar Bracht, Rosane Marina Peralta
Abstract
the inhibition of the pancreatic lipase and the latter by inhibiting both the lipase and the transport of free fatty acids from the intestinal lumen into the circulating blood. The results suggest that the regular consumption of Kenyan purple tea can be useful in the control of obesity.
Topics & Concepts
Digestion (alchemy)LipasePancreatic lipaseChemistryFood scienceBiochemistryEnzymeChromatographyTea Polyphenols and EffectsPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis