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《Journal of Chinese Institute of Food Science and Technology》 2009-02
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Effects of Pu-erh Tea Intake on Level and Peroxidation of Lipids in Serum of Experimental Rats

Hou Yan1 Xiao Rong2 Xu Kunlong2 Shao Wanfang3(1Certification and Assessment Center Yunnan Pu-erh Tea,Kunming 6502012College of Animal Science,Yunnan Agricultural University,Kunming 6502013College of Long Run Pu-erh Tea,Yunnan Agricultural University,Kunming 650201)  
Objective:To assess the effects of different processing techniques of Pu-erh tea on level and peroxidation of lipids in serum of experimental hyperlipidemia rats.Methods: The SD breed rats were divided into 8 groups,consisting of one normal group(control),one hyperlipidemia model group,3 groups receiving non-fermented Pu-erh tea and 3 groups receiving fermented Pu-erh tea at doses of 0.5 g/(kg.bw),1.5 g/(kg.bw) and 3.0 g/(kg.bw),respectively.Levels of lipids,activity of SOD,activity of GSH-PX and contents of MDA in the serum were quantitatively measured.Results: The 1evels of serum lipids and atherosclerosis index in hyperlipidemia rats fed with different processing technique Pu-erh tea were significantly lower than those in the model group(P0.01),but the activities of SOD and GSH-PX increased with the contents of MDA in serum markedly decreased.Conclusions:Pu-erh tea process with different techniques has effects of antioxidative and antihyperlipidemia,and contributes to reduce the risk of atheroscelerosis.Fermented Pu-erh tea shows better functions than non-fermented.
【Fund】: 国家科技支撑计划课题(2007BAD58B04);; 云南省科技厅课题(2006KD-02);; 云南省财政厅课题(A3003063)
【CateGory Index】: R285.5
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