Metabolic fate of tea polyphenols in humans

Journal of Proteome Research
Guoxiang XieWei Jia

Abstract

Polyphenols, a ubiquitous group of secondary plant metabolites sharing at least one aromatic ring structure with one or more hydroxyl groups, represent a large group of natural antioxidants abundant in fruits, vegetables, and beverages, such as grape juice, wine, and tea, and are widely considered to contribute to health benefits in humans. However, little is yet known concerning their bioactive forms in vivo and the mechanisms by which they may alter our metabolome, which ultimately contribute toward disease prevention. Here we report a study to determine the metabolic fate of polyphenolic components in a Chinese tea (Pu-erh) in human subjects using a metabonomic profiling approach coupled with multivariate and univariate statistical analysis. Urine samples were collected at 0 h, 1 h, 3 h, 6 h, 9 h, 12 h, and 24 h within the first 24 h and once a day during a 6 week period including a 2 week baseline phase, a 2 week daily Pu-erh tea ingestion phase, and a 2 week "wash-out" phase, and they were analyzed by gas chromatography mass spectrometry and liquid chromatography mass spectrometry. The dynamic concentration profile of bioavailable plant molecules (due to in vivo absorption and the hepatic and gut bacterial metabolism) and ...Continue Reading

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Citations

Apr 11, 2013·Evidence-based Complementary and Alternative Medicine : ECAM·Ke LanWei Jia
Dec 23, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Rocío García-VillalbaMaría-Teresa García-Conesa
Jan 30, 2015·Molecular Nutrition & Food Research·Lan-Sook LeeHyun-Jin Kim
May 15, 2013·Progress in Lipid Research·David Julian McClements
Feb 21, 2013·Journal of Proteome Research·Guoxiang XieWei Jia
Dec 22, 2016·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Yingqian CiMei Han
Jul 5, 2017·Clinical Pharmacology and Therapeutics·Guoxiang XieWei Jia
Mar 27, 2018·Molecular Nutrition & Food Research·Saeko MasumotoToshihiko Shoji
Nov 1, 2013·The American Journal of Clinical Nutrition·John van DuynhovenDoris M Jacobs
Jul 3, 2018·Journal of Food Biochemistry·Ying ZhangYanzhong Chang
May 11, 2018·Chinese Medicine·Ru YanYijia Chen
Apr 23, 2021·Genes & Nutrition·Katherine J LiEdith J M Feskens

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