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Journal of Tea Science ›› 2014, Vol. 34 ›› Issue (3): 221-229.doi: 10.13305/j.cnki.jts.2014.03.003

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Effects of EGCG from Tea on Regulating Lipid Metabolism and Alleviating Liver Injury in Rats with Non-alcoholic Fatty Liver Disease

YAN Yujun1, LIU Zhonghua1,2,*, LIN Yong2,*, HUANG Jian′an1, PENG Bin2, JIANG Huajun2   

  1. 1. Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, Changsha 410128, China;
    2. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China
  • Received:2013-11-29 Revised:2014-02-20 Online:2014-06-15 Published:2019-09-03

Abstract: Non-alcoholic fatty liver disease (NAFLD) is a pathological metabolic syndrome performed as the fat accumulation and/or fatty degeneration in the liver, which is directly relevant to lipid metabolic disorder. In order to investigate the effects of EGCG from tea on regulating lipid metabolism and alleviating liver injury in rats with NAFLD, NAFLD model rats were established by feeding a high fat diet, and then the rats of EGCG protective groups were given daily oral administration of EGCG with three doses of 10, 50 mg·kg-1 and 100 mg·kg-1, respectively. The results showed that, compared with the model group, EGCG could decrease serum levels of triglyceride (TG), total cholesterol (TC) and low density lipoprotein-cholesterol (LDL-C), increase serum level of high density lipoprotein-cholesterol (HDL-C), reduce activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the serum, and ameliorate liver oxidative stress. Also, histological analysis showed that EGCG could reduce the formation of lipid droplets in the liver cells, and RT-PCR analysis showed that EGCG could regulate the expression of genes involved in lipid metabolism. Taken together, these experiment results indicated that GCG from tea effectively alleviate lipid metabolic disorder and lipid-induced liver injury.

Key words: tea, EGCG, NAFLD, lipid metabolism disorder, liver injury, alleviative effect

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