TY  - JOUR
AU  - da Silva, Tamires Barlati Vieira
AU  - Dias, Maria Inês
AU  - Pereira, Carla
AU  - Mandim, Filipa
AU  - Ivanov, Marija
AU  - Soković, Marina
AU  - Ferreira, Isabel C. F. R.
AU  - Barros, Lillian
AU  - Seixas, Flávio Augusto Vicente
AU  - Bracht, Adelar
AU  - Peralta, Rosane Marina
PY  - 2023
UR  - http://xlink.rsc.org/?DOI=D2FO02442J
UR  - http://www.ncbi.nlm.nih.gov/pubmed/36723015
UR  - http://radar.ibiss.bg.ac.rs/handle/123456789/5465
AB  - A variety of the classic green tea plant, Camellia sinensis, was developed and is exclusive to Kenya. Due to high content of anthocyanin polyphenols in its leaves, the beverage obtained from this variety is purple in color and is the origin of the name purple tea. This work had two main purposes. The first one was to identify and quantify the major anthocyanin polyphenols in a hot water aqueous extract of the purple tea leaves. The second one was to test the hypothesis if this extract is capable of inhibiting triglyceride absorption considering that anthocyanin polyphenolics have been frequently associated to antilipidemic effects. Parallel experiments were always done with a similar green tea extract for comparison purposes. The antioxidant, anti-inflammatory, and cytotoxic activities of both tea varieties are similar. The purple tea extract, however, was strongly inhibitory toward the pancreatic lipase (minimal IC50 = 67.4 μg mL-1), whereas the green tea preparation was a weak inhibitor. Triglyceride digestion in mice was inhibited by the purple tea extract starting at 100 mg kg-1 dose and with a well-defined dose dependence. Green tea had no effect on triglyceride digestion at doses up to 500 mg kg-1. The latter effect is probably caused by several components in the purple tea extract including non-anthocyanin and anthocyanin polyphenols, the first ones acting solely via the inhibition of the pancreatic lipase and the latter by inhibiting both the lipase and the transport of free fatty acids from the intestinal lumen into the circulating blood. The results suggest that the regular consumption of Kenyan purple tea can be useful in the control of obesity.
T2  - Food & Function
T1  - Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice
IS  - 3
VL  - 14
DO  - 10.1039/d2fo02442j
SP  - 1761
EP  - 1772
ER  - 

@article{
author = "da Silva, Tamires Barlati Vieira and Dias, Maria Inês and Pereira, Carla and Mandim, Filipa and Ivanov, Marija and Soković, Marina and Ferreira, Isabel C. F. R. and Barros, Lillian and Seixas, Flávio Augusto Vicente and Bracht, Adelar and Peralta, Rosane Marina",
year = "2023",
abstract = "A variety of the classic green tea plant, Camellia sinensis, was developed and is exclusive to Kenya. Due to high content of anthocyanin polyphenols in its leaves, the beverage obtained from this variety is purple in color and is the origin of the name purple tea. This work had two main purposes. The first one was to identify and quantify the major anthocyanin polyphenols in a hot water aqueous extract of the purple tea leaves. The second one was to test the hypothesis if this extract is capable of inhibiting triglyceride absorption considering that anthocyanin polyphenolics have been frequently associated to antilipidemic effects. Parallel experiments were always done with a similar green tea extract for comparison purposes. The antioxidant, anti-inflammatory, and cytotoxic activities of both tea varieties are similar. The purple tea extract, however, was strongly inhibitory toward the pancreatic lipase (minimal IC50 = 67.4 μg mL-1), whereas the green tea preparation was a weak inhibitor. Triglyceride digestion in mice was inhibited by the purple tea extract starting at 100 mg kg-1 dose and with a well-defined dose dependence. Green tea had no effect on triglyceride digestion at doses up to 500 mg kg-1. The latter effect is probably caused by several components in the purple tea extract including non-anthocyanin and anthocyanin polyphenols, the first ones acting solely via the inhibition of the pancreatic lipase and the latter by inhibiting both the lipase and the transport of free fatty acids from the intestinal lumen into the circulating blood. The results suggest that the regular consumption of Kenyan purple tea can be useful in the control of obesity.",
journal = "Food & Function",
title = "Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice",
number = "3",
volume = "14",
doi = "10.1039/d2fo02442j",
pages = "1761-1772"
}

da Silva, T. B. V., Dias, M. I., Pereira, C., Mandim, F., Ivanov, M., Soković, M., Ferreira, I. C. F. R., Barros, L., Seixas, F. A. V., Bracht, A.,& Peralta, R. M.. (2023). Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice. in Food & Function, 14(3), 1761-1772.
https://doi.org/10.1039/d2fo02442j

da Silva TBV, Dias MI, Pereira C, Mandim F, Ivanov M, Soković M, Ferreira ICFR, Barros L, Seixas FAV, Bracht A, Peralta RM. Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice. in Food & Function. 2023;14(3):1761-1772.
doi:10.1039/d2fo02442j .

da Silva, Tamires Barlati Vieira, Dias, Maria Inês, Pereira, Carla, Mandim, Filipa, Ivanov, Marija, Soković, Marina, Ferreira, Isabel C. F. R., Barros, Lillian, Seixas, Flávio Augusto Vicente, Bracht, Adelar, Peralta, Rosane Marina, "Purple tea: chemical characterization and evaluation as inhibitor of pancreatic lipase and fat digestion in mice" in Food & Function, 14, no. 3 (2023):1761-1772,
https://doi.org/10.1039/d2fo02442j . .

TY  - JOUR
AU  - Gomes Correa, Rubia Carvalho
AU  - Henrique Pereira de Souza, Aloisio
AU  - Calhelha, Ricardo C.
AU  - Barros, Lillian
AU  - Glamočlija, Jasmina
AU  - Soković, Marina
AU  - Peralta, Rosane Marina
AU  - Bracht, Adelar
AU  - Ferreira, Isabel C. F. R.
PY  - 2015
UR  - https://radar.ibiss.bg.ac.rs/handle/123456789/2056
AB  - Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical
   characterization and bioactivity still remain underexplored. In this
   study, the hydrophilic and lipophilic compounds as well as the
   antioxidant, anti-inflammatory and antimicrobial activities of
   formulations (ethanol extracts) prepared with its fruiting bodies and
   submerged culture mycelia were compared. The bioactive formulations
   contain at least five free sugars, four organic acids, four phenolic
   compounds and two tocopherols. The fruiting body-based formulation
   revealed higher reducing power, DPPH scavenging activity, beta-carotene
   bleaching inhibition and lipid peroxidation inhibition in brain
   homogenates than the mycelium-based preparation, as well as higher
   anti-inflammatory and antimicrobial activities. The absence of
   hepatotoxicity was confirmed in porcine liver primary cells. These
   functional responses can be related to the levels of bioactive
   components including phenolic acids, organic acids and tocopherols.
T2  - Food & Function
T1  - Bioactive formulations prepared from fruiting bodies and submerged
 culture mycelia of the Brazilian edible mushroom Pleurotus
 ostreatoroseus Singer
IS  - 7
VL  - 6
DO  - 10.1039/c5fo00465a
SP  - 2155
EP  - 2164
ER  - 

@article{
author = "Gomes Correa, Rubia Carvalho and Henrique Pereira de Souza, Aloisio and Calhelha, Ricardo C. and Barros, Lillian and Glamočlija, Jasmina and Soković, Marina and Peralta, Rosane Marina and Bracht, Adelar and Ferreira, Isabel C. F. R.",
year = "2015",
abstract = "Pleurotus ostreatoroseus is a Brazilian edible mushroom whose chemical
   characterization and bioactivity still remain underexplored. In this
   study, the hydrophilic and lipophilic compounds as well as the
   antioxidant, anti-inflammatory and antimicrobial activities of
   formulations (ethanol extracts) prepared with its fruiting bodies and
   submerged culture mycelia were compared. The bioactive formulations
   contain at least five free sugars, four organic acids, four phenolic
   compounds and two tocopherols. The fruiting body-based formulation
   revealed higher reducing power, DPPH scavenging activity, beta-carotene
   bleaching inhibition and lipid peroxidation inhibition in brain
   homogenates than the mycelium-based preparation, as well as higher
   anti-inflammatory and antimicrobial activities. The absence of
   hepatotoxicity was confirmed in porcine liver primary cells. These
   functional responses can be related to the levels of bioactive
   components including phenolic acids, organic acids and tocopherols.",
journal = "Food & Function",
title = "Bioactive formulations prepared from fruiting bodies and submerged
 culture mycelia of the Brazilian edible mushroom Pleurotus
 ostreatoroseus Singer",
number = "7",
volume = "6",
doi = "10.1039/c5fo00465a",
pages = "2155-2164"
}

Gomes Correa, R. C., Henrique Pereira de Souza, A., Calhelha, R. C., Barros, L., Glamočlija, J., Soković, M., Peralta, R. M., Bracht, A.,& Ferreira, I. C. F. R.. (2015). Bioactive formulations prepared from fruiting bodies and submerged
 culture mycelia of the Brazilian edible mushroom Pleurotus
 ostreatoroseus Singer. in Food & Function, 6(7), 2155-2164.
https://doi.org/10.1039/c5fo00465a

Gomes Correa RC, Henrique Pereira de Souza A, Calhelha RC, Barros L, Glamočlija J, Soković M, Peralta RM, Bracht A, Ferreira ICFR. Bioactive formulations prepared from fruiting bodies and submerged
 culture mycelia of the Brazilian edible mushroom Pleurotus
 ostreatoroseus Singer. in Food & Function. 2015;6(7):2155-2164.
doi:10.1039/c5fo00465a .

Gomes Correa, Rubia Carvalho, Henrique Pereira de Souza, Aloisio, Calhelha, Ricardo C., Barros, Lillian, Glamočlija, Jasmina, Soković, Marina, Peralta, Rosane Marina, Bracht, Adelar, Ferreira, Isabel C. F. R., "Bioactive formulations prepared from fruiting bodies and submerged
 culture mycelia of the Brazilian edible mushroom Pleurotus
 ostreatoroseus Singer" in Food & Function, 6, no. 7 (2015):2155-2164,
https://doi.org/10.1039/c5fo00465a . .