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Journal of Tea Science ›› 2009, Vol. 29 ›› Issue (6): 419-425.doi: 10.13305/j.cnki.jts.2009.6.03

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Compositions of Fatty Acids in Tea Seeds and Effects of Their Bioactive Fatty Acids on Glucose-induced Cytotoxicity in RF/6A Cells

YU Hai-ning1,2, SHAN Wei-guang1, Undurti N DAS3, SHEN Sheng-rong2,*   

  1. 1. College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China;
    2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310029, China;
    3. UND Life Sciences, 13800 Fairhill Road, #321, Shaker Heights, OH 44120, USA
  • Received:2008-12-22 Revised:2009-08-13 Published:2019-09-09

Abstract: Fatty acids in tea seeds have been analyzed by gas chromatography. The effects of the bioactive fatty acids in tea seeds on the cytotoxicity induced by high concentration of glucose in RF/6A cells have been investigated, and regulation of fatty acids and glucose on the metabolism of fatty acids in RF/6A cells have been primarily assessed at the same time. The results showed that oleic acid and linoleic acid are the main components of the fatty acids in tea seeds. Their compositions were closely related with their varieties and productive location. Both, the linoleic acid and linolenic acid suppress the excessive proliferation of RF/6A cells induced by high concentrations of glucose; linoleic acid, linolenic acid and palmitic acid also affect the metabolism of fat.

Key words: tea (Camellia sinensis) seed, fatty acids, RF/6A cells, high glucose-induced

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