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Food Chem. 2015 Feb 15;169:320-6. doi: 10.1016/j.foodchem.2014.08.006. Epub 2014 Aug 10.

Simulated gastrointestinal digestion, intestinal permeation and plasma protein interaction of white, green, and black tea polyphenols.

Author information

1
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy. Electronic address: giancarlo.tenore@unina.it.
2
Department of Pharmaceutical and Biomedical Sciences, University of Salerno, Via Ponte Don Melillo, 1, 84084 Salerno, Italy.
3
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy.

Abstract

The gastrointestinal digestion, intestinal permeation, and plasma protein interaction of polyphenols from a single tea cultivar at different stages of processing (white, green, and black teas) were simulated. The salivary phase contained 74.8-99.5% of native polyphenols, suggesting potential bioavailability of significant amounts of antioxidants through the oral mucosal epithelium that might be gastric sensitive and/or poorly absorbed in the intestine. White tea had the highest content and provided the best intestinal bioaccessibility and bioavailability for catechins. Since most of native catechins were not absorbed, they were expected to accumulate in the intestinal lumen where a potential inhibition capacity of cellular glucose and cholesterol uptake was assumed. The permeated catechins (approximately, 2-15% of intestinal levels) significantly bound (about 37%) to plasma HDLs, suggesting a major role in cholesterol metabolism. White tea and its potential nutraceuticals could be effective in the regulation of plasma glucose and cholesterol levels.

KEYWORDS:

Caco2 cells; Digestion; Plasma proteins; Polyphenols; White tea

PMID:
25236233
DOI:
10.1016/j.foodchem.2014.08.006
[Indexed for MEDLINE]

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