Antiobesity and lipid lowering effects of theaflavins on high-fat diet induced obese rats

• Main Authors: Duiyan Jin, Yi Xu, Xin Mei, Qing Meng, Ying Gao, Bo Li, Youying Tu
• Format: Article
• Language: English
• Published: Elsevier 2013-07-01
• Series: Journal of Functional Foods
• Subjects: Theaflavins; Antiobesity; Insulin sensitivity; Leptin; Hepatic lipase; Superoxide dismutase
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464613000807

Theaflavins are major polyphenols in black tea. This study investigated antiobesity and lipid lowering effects of black tea extract (BTE), a highly purified theaflavins mixture (TFs, 83.84%) and theaflavin (TF1, 93.25%) on high-fat diet (HFD) induced obese rats. The body weight was slightly reduced by BTE and TFs (p > 0.05), and was significantly decreased by TF1 (p < 0.05) relative to the HFD control group. All samples remarkably decreased the food intake, adiposity index and the serum levels of total cholesterol (TC), triacylglycerol (TG) and low-density lipoprotein cholesterol (LDL-C) (p < 0.05), except that BTE and TF1 insignificantly decreased the TC concentration (p > 0.05). Moreover, administration of BTE, TFs and TF1 all significantly decreased atherogenic index (AI), enhanced insulin sensitive index (ISI), inhibited the hepatic lipase (HL) activity (p < 0.05), and slightly reduced leptin level in liver, decreased serum alanine transaminase (ALT) activity and increased serum superoxide dismutase (SOD) activity (p > 0.05) as compared to that of the HFD controls. These results indicated that theaflavins were one of the functional components which contributed to the antiobesity and lipid lowering effects of black tea, and might reduce the risk of type 2 diabetes and cardiovascular disease (CVD) in obese patients.