White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015 |
Resumo: | White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a high-fat diet to induce obesity (Obese group) or the same diet supplemented with 0.5% white tea extract (Obese + WTE) for 8 weeks. Adipose tissue, serum lipid profile, and oxidative stress were studied. White tea supplementation was not able to reduce food intake, body weight, or visceral adiposity. Similarly, there were no changes in cholesterol rich lipoprotein profile between the groups. A reduction in blood triacylglycerols associated with increased cecal lipids was observed in the group fed the diet supplemented with white tea. White tea supplementation also reduced oxidative stress in liver and adipose tissue. In conclusion, white tea extract supplementation (0.5%) does not influence body weight or adiposity in obese mice. Its benefits are restricted to the reduction in oxidative stress associated with obesity and improvement of hypertriacylglycerolemia. |
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White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese micehigh-fat dietobesityoxidative stresswhite teaCamellia sinensisWhite tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a high-fat diet to induce obesity (Obese group) or the same diet supplemented with 0.5% white tea extract (Obese + WTE) for 8 weeks. Adipose tissue, serum lipid profile, and oxidative stress were studied. White tea supplementation was not able to reduce food intake, body weight, or visceral adiposity. Similarly, there were no changes in cholesterol rich lipoprotein profile between the groups. A reduction in blood triacylglycerols associated with increased cecal lipids was observed in the group fed the diet supplemented with white tea. White tea supplementation also reduced oxidative stress in liver and adipose tissue. In conclusion, white tea extract supplementation (0.5%) does not influence body weight or adiposity in obese mice. Its benefits are restricted to the reduction in oxidative stress associated with obesity and improvement of hypertriacylglycerolemia.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015Food Science and Technology v.32 n.4 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000099info:eu-repo/semantics/openAccessTeixeira,Lílian GonçalvesLages,Priscilla CeciJascolka,Tatianna LemosAguilar,Edenil CostaSoares,Fabíola Lacerda PiresPereira,Solange SilveiraBeltrão,Nathalia Ribeiro MotaMatoso,Rafael de OliveiraNascimento,André Márcio doCastilho,Rachel Oliveira deLeite,Jacqueline Isaura Alvarezeng2012-12-17T00:00:00Zoai:scielo:S0101-20612012000400015Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-12-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
title |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
spellingShingle |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice Teixeira,Lílian Gonçalves high-fat diet obesity oxidative stress white tea Camellia sinensis |
title_short |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
title_full |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
title_fullStr |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
title_full_unstemmed |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
title_sort |
White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice |
author |
Teixeira,Lílian Gonçalves |
author_facet |
Teixeira,Lílian Gonçalves Lages,Priscilla Ceci Jascolka,Tatianna Lemos Aguilar,Edenil Costa Soares,Fabíola Lacerda Pires Pereira,Solange Silveira Beltrão,Nathalia Ribeiro Mota Matoso,Rafael de Oliveira Nascimento,André Márcio do Castilho,Rachel Oliveira de Leite,Jacqueline Isaura Alvarez |
author_role |
author |
author2 |
Lages,Priscilla Ceci Jascolka,Tatianna Lemos Aguilar,Edenil Costa Soares,Fabíola Lacerda Pires Pereira,Solange Silveira Beltrão,Nathalia Ribeiro Mota Matoso,Rafael de Oliveira Nascimento,André Márcio do Castilho,Rachel Oliveira de Leite,Jacqueline Isaura Alvarez |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Teixeira,Lílian Gonçalves Lages,Priscilla Ceci Jascolka,Tatianna Lemos Aguilar,Edenil Costa Soares,Fabíola Lacerda Pires Pereira,Solange Silveira Beltrão,Nathalia Ribeiro Mota Matoso,Rafael de Oliveira Nascimento,André Márcio do Castilho,Rachel Oliveira de Leite,Jacqueline Isaura Alvarez |
dc.subject.por.fl_str_mv |
high-fat diet obesity oxidative stress white tea Camellia sinensis |
topic |
high-fat diet obesity oxidative stress white tea Camellia sinensis |
description |
White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studies addressing the relationship between this tea and obesity associated with oxidative stress.The objective of this study was to evaluate the effect of white tea on obesity and its complications using a diet induced obesity model. Forty male C57BL/6 mice were fed a high-fat diet to induce obesity (Obese group) or the same diet supplemented with 0.5% white tea extract (Obese + WTE) for 8 weeks. Adipose tissue, serum lipid profile, and oxidative stress were studied. White tea supplementation was not able to reduce food intake, body weight, or visceral adiposity. Similarly, there were no changes in cholesterol rich lipoprotein profile between the groups. A reduction in blood triacylglycerols associated with increased cecal lipids was observed in the group fed the diet supplemented with white tea. White tea supplementation also reduced oxidative stress in liver and adipose tissue. In conclusion, white tea extract supplementation (0.5%) does not influence body weight or adiposity in obese mice. Its benefits are restricted to the reduction in oxidative stress associated with obesity and improvement of hypertriacylglycerolemia. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612012005000099 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.32 n.4 2012 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126317709492224 |