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Plant Foods Hum Nutr. 2015 Sep;70(3):344-50. doi: 10.1007/s11130-015-0501-x.

Effects of Fruit Extracts on Pancreatic Lipase Activity in Lipid Emulsions.

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Institute of Technical Biochemistry, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924, Łódź, Poland.


Pancreatic lipase is the most important enzyme in digestion of triglycerides. Reduction of energy intake from dietary fat through inhibition of this enzyme may be a strategy to prevent and treat obesity. In this study, the effect of 31 fruit extracts on pancreatic lipase was investigated using triolein, sunflower oil and rapeseed oil emulsions. Surprisingly, about 30 % of the fruits tested stimulated pancreatic lipase activity in oil emulsions by over 50 %. Only six fruit extracts were found to inhibit pancreatic lipase activity with the IC(50) value varying from 21.11 to 266.48 mg of fruit equivalent/ml of emulsion. Among them, chokeberry demonstrated the highest anti-lipase activity. The inhibitory activity ranks were comparable in all lipid emulsion models and suggest that consumption of chokeberry, red gooseberry and red currant fruits may be a new dietary option for reduction of fat absorption via inhibition of pancreatic lipase.

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