Abstract
The objective of the present study was to determine the inhibitory properties of the infusions and decoctions of four samples of Indian black tea (BT) and some of the tea flavonoids, gallic acid and caffeine, in vitro, against β- glucuronidase, lipase,α-amylase and α-glucosidase. These enzymes are related to liver disorders, obesity and diabetes. The phenolic constituents and caffeine content in the BT extracts were measured quantitatively by HPLC. It was noted that both infusion and decoction of BT had β-glucuronidase inhibitory property close to that of silymarin. Epigallocatechin gallate, epicatechin, and gallocatechin showed higher β-glucuronidase inhibitory activity than that of BT extracts and silymarin. BT extracts also inhibited the enzyme lipase. Thearubigin, theaflavin, epigallocatechin gallate, epicatechin and gallocatechin showed significant lipase inhibitory properties that were superior to the drug orlistat. The tea extracts, flavonoids and gallic acid inhibited the activity of α-amylase and α-glucosidase. Theaflavin and catechin had α-amylase inhibitory activity better than that of acarbose. This in vitro study reveals that BT extract and the phenolic components may have potential benefit for controlling liver disorders, obesity and diabetes.
Keywords: α-amylase, α-glucosidase, β-glucuronidase, black tea, flavonoids, gallic acid, lipase.
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
34