Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

Z Wang; M N Clifford; P Sharp

doi:10.1016/j.foodchem.2007.10.083

Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

Z Wang, M N Clifford, P Sharp

Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

67 Citations (Scopus)

Abstract

The effects of aqueous extracts of Kuding tea (Ilex latifolia Thunb.) and the large-leaf form of Camellia sinensis var. sinensis), chrysanthemum (Dendranthema morifolium Ramat), honeysuckle flower (Lonicera japonica Thunb.), and purple sweet potato (Ipomoea batatas) stem on glucose absorption were investigated using Caco-2 cells. Glucose absorption by Caco-2 cells was significantly inhibited by aqueous extract of Kuding tea, chrysanthemum and purple sweet potato stem under both Na+-dependent conditions and Na+-free conditions indicating effects on SGLT1 and GLUT transporters. Analysis of the (poly)phenols in these aqueous extracts suggested that dicaffeoylquinic acids and flavanols may be particularly important in producing these effects. Kuding tea extract was the most effective, suggesting that this merits evaluation in a clinical study. (C) 2007 Elsevier Ltd. All rights reserved

Original language	English
Pages (from-to)	369 - 373
Number of pages	5
Journal	FOOD CHEMISTRY
Volume	108
Issue number	1
DOIs	https://doi.org/10.1016/j.foodchem.2007.10.083
Publication status	Published - 1 May 2008

Access to Document

10.1016/j.foodchem.2007.10.083

Cite this

@article{1e7f632b82e94a5d8204cb4a9d02ec4f,

title = "Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells",

abstract = "The effects of aqueous extracts of Kuding tea (Ilex latifolia Thunb.) and the large-leaf form of Camellia sinensis var. sinensis), chrysanthemum (Dendranthema morifolium Ramat), honeysuckle flower (Lonicera japonica Thunb.), and purple sweet potato (Ipomoea batatas) stem on glucose absorption were investigated using Caco-2 cells. Glucose absorption by Caco-2 cells was significantly inhibited by aqueous extract of Kuding tea, chrysanthemum and purple sweet potato stem under both Na+-dependent conditions and Na+-free conditions indicating effects on SGLT1 and GLUT transporters. Analysis of the (poly)phenols in these aqueous extracts suggested that dicaffeoylquinic acids and flavanols may be particularly important in producing these effects. Kuding tea extract was the most effective, suggesting that this merits evaluation in a clinical study. (C) 2007 Elsevier Ltd. All rights reserved",

author = "Z Wang and Clifford, {M N} and P Sharp",

year = "2008",

month = may,

day = "1",

doi = "10.1016/j.foodchem.2007.10.083",

language = "English",

volume = "108",

pages = "369 -- 373",

journal = "FOOD CHEMISTRY",

publisher = "Elsevier Limited",

number = "1",

}

TY - JOUR

T1 - Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

AU - Wang, Z

AU - Clifford, M N

AU - Sharp, P

PY - 2008/5/1

Y1 - 2008/5/1

N2 - The effects of aqueous extracts of Kuding tea (Ilex latifolia Thunb.) and the large-leaf form of Camellia sinensis var. sinensis), chrysanthemum (Dendranthema morifolium Ramat), honeysuckle flower (Lonicera japonica Thunb.), and purple sweet potato (Ipomoea batatas) stem on glucose absorption were investigated using Caco-2 cells. Glucose absorption by Caco-2 cells was significantly inhibited by aqueous extract of Kuding tea, chrysanthemum and purple sweet potato stem under both Na+-dependent conditions and Na+-free conditions indicating effects on SGLT1 and GLUT transporters. Analysis of the (poly)phenols in these aqueous extracts suggested that dicaffeoylquinic acids and flavanols may be particularly important in producing these effects. Kuding tea extract was the most effective, suggesting that this merits evaluation in a clinical study. (C) 2007 Elsevier Ltd. All rights reserved

AB - The effects of aqueous extracts of Kuding tea (Ilex latifolia Thunb.) and the large-leaf form of Camellia sinensis var. sinensis), chrysanthemum (Dendranthema morifolium Ramat), honeysuckle flower (Lonicera japonica Thunb.), and purple sweet potato (Ipomoea batatas) stem on glucose absorption were investigated using Caco-2 cells. Glucose absorption by Caco-2 cells was significantly inhibited by aqueous extract of Kuding tea, chrysanthemum and purple sweet potato stem under both Na+-dependent conditions and Na+-free conditions indicating effects on SGLT1 and GLUT transporters. Analysis of the (poly)phenols in these aqueous extracts suggested that dicaffeoylquinic acids and flavanols may be particularly important in producing these effects. Kuding tea extract was the most effective, suggesting that this merits evaluation in a clinical study. (C) 2007 Elsevier Ltd. All rights reserved

U2 - 10.1016/j.foodchem.2007.10.083

DO - 10.1016/j.foodchem.2007.10.083

M3 - Article

VL - 108

SP - 369

EP - 373

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

IS - 1

ER -

Analysis of chlorogenic acids in beverages prepared from Chinese health foods and investigation, in vitro, of effects on glucose absorption in cultured Caco-2 cells

Abstract

Access to Document

Fingerprint

Cite this