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  • Title: Interaction between Tea Polyphenols and Bile Acid Inhibits Micellar Cholesterol Solubility.
    Author: Ogawa K, Hirose S, Nagaoka S, Yanase E.
    Journal: J Agric Food Chem; 2016 Jan 13; 64(1):204-9. PubMed ID: 26651358.
    Abstract:
    The molecular mechanism by which tea polyphenols decrease the micellar solubility of cholesterol is not completely clear. To clarify this mechanism, this study investigated the interaction between tea polyphenols (catechins and oolongtheanins) and cholesterol micelles. A nuclear magnetic resonance (NMR) study was performed on a micellar solution containing taurocholic acid and epigallocatechin gallate (EGCg), and high-performance liquid chromatography (HPLC) analysis was carried out on the precipitate and the supernatant that formed when EGCg was added to a cholesterol-micelle solution. The data indicated a regiospecific interaction of EGCg with taurocholic acid. Therefore, the ability of EGCg to lower the solubility of phosphatidylcholine (PC) and cholesterol in micellar solutions can be attributed to their elimination from the micelles due to interaction between taurocholic acids and EGCg.
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