提高茶多酚口服生物利用度的研究进展  

Research progress on improving bioavailability of tea polyphenol

作　　者：王巨鑫[1] 刘洋[1] 马莎莎[1] 何平[1] 葛建[1] 

机构地区：[1]中国计量学院药学系,杭州310018

出　　处：《海峡药学》2013年第7期6-8,共3页Strait Pharmaceutical Journal

基　　金：2012年浙江省大学生科研创新团队资助(新苗人才项目);中国计量学院第十五届学生科研计划项目

摘　　要：茶多酚(Tea polyphenol,TP)是茶叶中所含的一类多羟基酚类化合物的总称,是茶叶的主要有效成分,具有清除自由基、抗衰老、抗肿瘤、降血脂、抑菌、美容等多种药理功能和功效,但茶多酚脂溶性较差,生物利用度低,易被氧化,限制了其在医药和食品等行业的应用。为提高茶多酚在体内的生物利用度,本文从提高脂溶性和稳定性两个方面综述近几年提高茶多酚生物利用度的方法 ,为新药研发提供依据。Tea polyphenols （TP）, a general term of polyhydroxy phenolic compounds is the main active ingredientin green tea, which has varieties pharmacological functions and efficacy such as removing free radicals, anti-aging, an- ti-cancer, antihypertension, anti-bacterial, whitening skin. However, its application has been limited in the pharmaceu- tical and food industries by poor lipid solubility,low bioavailability, easy oxidation. In order to improve the bioavail- ability of polyphenols, some methods were reviewed inclualing increasing lipid solubility and stability in recent years, which can provide the basis for drug development.

关 键 词：茶多酚 口服生物利用度 脂溶性 稳定性 

分 类 号：R282.71[医药卫生—中药学]