茶多酚的降脂作用及其机制研究进展  

Review on the Effect of Tea Polyphenols in Hypolipidemic and its Mechanism

作　　者：王素敏[1,2,3] 徐欢欢[1,2,3] 黄业伟[2,3] 王宣军[2,3] 盛军[2,3] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]云南农业大学普洱茶学教育部重点实验室,云南昆明650201 [3]云南省茶深加工工程技术研究中心,云南昆明650201

出　　处：《食品研究与开发》2016年第10期219-224,共6页Food Research and Development

摘　　要：茶多酚是茶叶中多酚类物质的总称,具有多种生物活性和保健功能。流行病学研究和体外试验研究表明,多酚类物质可以有效调节脂代谢,具有降低血脂的重要作用。就近年来对茶多酚类物质调节脂代谢及其作用机制的研究作综述,在对现有研究成果分析的基础上对茶多酚类物质降脂作用及其机制的研究前景进行展望。Tea polyphenols was the polyhydroxy phenol compounds contained in tea, which has various biologi-cal activity and health care function. The effect of tea polyphenols on lipid metabolism and hypolipidemic has been demonstrated in the epidemiological study and in vitro experimentation. This paper summarized the re-search results on effect of tea polyphenols in hypolipidemic and its mechanism in recent years, and the research expectations was analyzed.

关 键 词：茶多酚 降血脂 机制 

分 类 号：TS272[农业科学—茶叶生产加工] TS201.4[轻工技术与工程—农产品加工及贮藏工程]