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Mechanisms of hypolipidemic and anti‐obesity effects of tea and tea polyphenols
Author(s) -
Lin JenKun,
LinShiau ShoeiYn
Publication year - 2006
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500138
Subject(s) - lipogenesis , fatty acid synthase , polyphenol , triglyceride , cholesterol , obesity , chemistry , biochemistry , signal transduction , pharmacology , fatty acid , endocrinology , lipid metabolism , medicine , biology , antioxidant
Among the health‐promoting effects of tea and tea polyphenols, the cancer‐chemopreventive effects in various animal model systems have been intensively investigated; meanwhile, the hypolipidemic and antiobesity effects in animals and humans have also become a hot issue for molecular nutrition and food research. It has been demonstrated that the body weights of rats and their plasma triglyceride, cholesterol, and LDL‐cholesterol have been significantly reduced by feedings of oolong, black, pu‐erh, and green tea leaves to the animals. It has been suggested that the inhibition of growth and suppression of lipogenesis in MCF‐7 breast cancer cells may be through down‐regulation of fatty acid synthase gene expression in the nucleus and stimulation of cell energy expenditure in the mitochondria. The experimental data indicated that the molecular mechanisms of fatty acid synthase gene suppression by tea polyphenols (EGCG, theaflavins) may invite down‐regulation of EGFR/PI3K/Akt/Sp‐1 signal transduction pathways.