Hypolipidemic, anti‐inflammatory, and anti‐atherosclerotic effects of tea before and after microbial fermentation

Background Microbial fermentation significantly affects the flavor and efficacy of tea. It is generally believed that fermented tea is more effective in lowering lipids, while unfermented tea can more effectively inhibit inflammation. However, there is not sufficient evidence to support this claim....

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Veröffentlicht in:	Food Science & Nutrition 2021-02, Vol.9 (2), p.1160-1170
Hauptverfasser:	Deng, Xiujuan, Hou, Yan, Zhou, Hongjie, Li, Yali, Xue, Zhiqiang, Xue, Xiaoting, Huang, Ganghua, Huang, Kunlun, He, Xiaoyun, Xu, Wentao
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Anti-inflammatory agents anti‐atherosclerotic anti‐inflammatory Arteriosclerosis Atherosclerosis Catechin Cell culture Cholesterol Cytokines Density Endothelial cells Epigallocatechin gallate Experiments Fermentation Flavonoids Flavor Gallic acid Green tea High density lipoprotein Hyperlipidemia hypolipidemic Inflammation Lipids Lovastatin Low density lipoprotein Low density lipoproteins microbial fermentation Microorganisms Monascus purpureus Original Research Polyphenols Raw materials Tea Theaflavins Thromboembolism Thrombosis Triglycerides Tumor necrosis factor Tumor necrosis factor-α
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