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The Antiobesity Effects and Potential Mechanisms of Theaflavins
Jinghua Peng,Jing Hu,Yi Fang,Jun Wang,Yu Cao,Wenrui Liu,Lianxiang Duan 한국식품영양과학회 2024 Journal of medicinal food Vol.27 No.1
Theaflavins are the characteristic polyphenols in black tea which can be enzymatically synthesized. In thisreview, the effects and molecular mechanisms of theaflavins on obesity and its comorbidities, including dyslipidemia, insulinresistance, hepatic steatosis, and atherosclerosis, were summarized. Theaflavins ameliorate obesity potentially via reducingfood intake, inhibiting pancreatic lipase to reduce lipid absorption, activating the adenosine monophosphate-activated proteinkinase (AMPK), and regulating the gut microbiota. As to the comorbidities, theaflavins ameliorate hypercholesterolemia byinhibiting micelle formation to reduce cholesterol absorption. Theaflavins improve insulin sensitivity by increasing thesignaling of protein kinase B, eliminating glucose toxicity, and inhibiting inflammation. Theaflavins ameliorate hepaticsteatosis via activating AMPK. Theaflavins reduce atherosclerosis by upregulating nuclear factor erythropoietin-2-relatedfactor 2 signaling and inhibiting plasminogen activator inhibitor 1. In randomized controlled trails, black tea extractscontaining theaflavins reduced body weight in overweight people and improved glucose tolerance in healthy adults. Theamelioration on the hyperlipidemia and the prevention of coronary artery disease by black tea extracts were supportedby meta-analysis.
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