White tea (Camellia sinensis) extract reduces oxidative stress and triacylglycerols in obese mice

Detalhes bibliográficos
Autor(a) principal: Teixeira,Lílian Gonçalves
Data de Publicação: 2012
Outros Autores: 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
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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spelling 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
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