苦丁茶の成分と機能性 [in Japanese] Health science of ku-ding-cha [in Japanese]
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This paper describes the physiological functions of ku-ding-cha, a traditional bitter tea beverage that has been consumed in South China for a long time. Ku-ding-cha made from species in the genus <I>Ilex</I>, Aquifoliaceae and the genus <I>Ligustrum</I>, Oleaceae have been used in China as a diuretic and remedy for sore throat, weight loss and hypertension. Recent studies have demonstrated that triterpenes and triterpenoid glycosides in ku-ding-cha from the genus <I>Ilex</I> exhibit anti-arteriosclerosis, anti-obesity, anti-allergy and anti-cancer effects, and that phenylpropanoid glycosyl esters of phenylethanoid glycosides in ku-ding-cha from the genus <I>Ligustrum</I> exhibit anti-oxidative, anti-inflammatory, hepato-protective and anti-proliferative activities. Similar effects to those described above of the phenylethanoid glycosides and tea catechins are expected from ku-ding-cha of the genus <I>Ilex</I>, which contains a large amount of chlorogenic acids. We also demonstrated that ku-ding-cha has the ability to capture allyl mercaptan and allyl methyl sulfide <I>in vivo</I>. In conclusion, further investigations are necessary to more effectively use ku-ding-cha for maintaining our health.
- Journal for the Integrated Study of Dietary Habits
Journal for the Integrated Study of Dietary Habits 18(1), 25-31, 2007
THE JAPAN ASSOCIATION FOR THE INTEGRATED STUDY OF DIETARY HABITS