Teas and Herbals against alpha-amylase, pepsin, trypsin and lipase

Pubblicato: ottobre 31, 2012 in health

Tea Polypehenols and some other herbals can be used as an all-natural alternative to carb and fat blocker tablets


Some Scientific Research supporting this.

Effects of tea polyphenols on the activities of alpha-amylase, pepsin, trypsin and lipase

Qiang He , a, , Yuanping Lva and Kai Yaoa
aCollege of Light Industry and Food Engineering, Sichuan University, Chengdu 610065, PR China
Received 30 November 2005;

Tea polyphenols (TP) possess many beneficial properties, such as reducing the risk of cancer and heart diseases, and acting as natural antioxidants for the food industry. At the same time, tea polyphenols might inhibit digestive enzymes and reduce food digestibility. To explore this possible antinutritional property, the effects of tea polyphenols on the activity of four typical digestive enzymes were investigated. HPLC analysis of the tea polyphenols extracted from Chinese green tea indicated that their catechin content was 93.6% (w/w), and that the content of ester bond-containing polyphenols was more than 82%. Measurement of the interaction of gelatin with tea polyphenols was first carried out, in order to model enzyme protein-TP interaction. It proved that tea polyphenols were capable of binding and precipitating protein, suggesting a potential ability of TP to denature digestive enzymes. In addition, the inhibitory effects of tea polyphenols on alpha-amylase, pepsin, trypsin and lipase were studied. In the presence of 0.05 mg/ml tea polyphenols, the inhibition ratios of alpha-amylase, pepsin, trypsin and lipase were, respectively, 61%, 32%, 38% and 54%, suggesting that TP might possess antinutritional properties.

Sugar compositions, alpha-glucosidase inhibitory and amylase inhibitory activities of polysaccharides from leaves and flowers of Camellia sinensis obtained by different extraction methods.

Wang Y, Yang Z, Wei X.
Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Rd, Shanghai 200234, PR China.

The sugar compositions, alpha-glucosidase inhibitory and alpha-amylase inhibitory activities of polysaccharides from leaves and flowers of green tea (Camellia sinensis) obtained by hot water extraction (HWE), boiled water extraction (BWE) and enzymatic extraction (EE) were investigated. The yields, sugar contents and monosaccharide compositions of tea leaves polysaccharides (TLPS) and tea flower polysaccharides (TFPS) were all significantly affected by extraction methods. The contents of acidic polysaccharides (APS) extracted by BWE and EE were both much more than those by HWE. The yields of TLPS and TFPS were determined as EE>BWE>HWE. Enzyme and higher temperature could improve the contents of APS and yields of TLPS and TFPS. TLPS and TFPS were all mainly composed of Rha, Ara, Gal, Glu and GalA, very little molar contents of GluA, Xyl and Man. It seemed that enzyme extraction could be more conducive to increase the content of Ara, Gal and GaLA. The molecular weights of TFPS were larger than those of TLPS. The molecular weights of polysaccharides obtained by EE decreased. Proteins in tea leaves and tea flowers might be decomposed by EE by observing UV peaks and IR absorption. peaks. The alpha-glucosidase inhibitory and amylase inhibitory activities of TLPS and TFPS obtained by EE were lower than those by water extracted method. The inhibitory percentages of TLPS and TFPS against alpha-amylase were all lower than alpha-glucosidase for different extractions.

Evaluation of different teas against starch digestibility by mammalian glycosidases.


Koh LW, Wong LL, Loo YY, Kasapis S, Huang D.
Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Republic of Singapore.

Current work investigated the ability of different tea (green, oolong and black teas) in inhibiting human salivary alpha-amylase (HSA) and mammalian alpha-glucosidase (AGH). The inhibitory profiles were correlated to their major polyphenol content (theaflavins and catechins). The fully fermented black tea was demonstrated to be most potent in inhibiting HSA and AGH (IC50 of 0.42 to 0.67 and 0.56 to 0.58 mg of tea leaves/mL respectively). Its capability in retarding the digestion of a real food system (rice noodle) was further elucidated with an in vitro digestion study. Results indicated that black tea was able to retard starch digestion moderately, thereby allowing a gradual reduction of sugar liberation. Polyphenolic profile analysis suggested that the oxidized catechins, theaflavins, may be responsible for its activity. We have found that refractive index (RI) measurement is a rapid, direct, and highly convenient method for quantifying the degree of enzymatic starch digestion and kinetics. The RI method has good linearity range, limit of detection (0.1596 mg/mL, maltose equivalent) and limit of quantitation (0.6312 mg/mL) and was successfully applied in our study.

Inhibitors of alpha-amylase from plants–a possibility to treat diabetes mellitus type II by phytotherapy?



Melzig MF, Funke I.
Institut für Pharmazie der Freien Universität Berlin, Berlin, Germany. melzig@zedat.fu-berlin.de

Antidiabetics of plant origin are in common use. A proof of their effectiveness or their mode of action is often missing. The aim of this work was to review the knowledge about inhibitors of alpha-amylase from plants and to comment on the use in anti-diabetic treatment. Herbal alpha-amylase inhibitors are rarely described in the literature, nevertheless they have the ability to lower postprandial blood glucose level and should be used in the supplementary treatment of diabetes. Important constituents for the inhibitory activity against alpha-amylase are mainly polyphenolic compounds. There is a need for further clinical studies to establish a rational therapy with traditional herbal preparations, especially for the leaves from the blueberry, tamarind, lemon balm (Melissa Officinalis) and rosemary, the hulls from white kidney beans or green tea extract.

An extract of black, green, and mulberry teas causes malabsorption of carbohydrate but not of triacylglycerol in healthy volunteers.

Zhong L, Furne JK, Levitt MD.
NatureGen Inc, San Diego, CA, Minneapolis, MN 55417, USA.
Comment in:
” Am J Clin Nutr. 2007 Apr;85(4):1164.


BACKGROUND: In vitro studies suggest that extracts of black, green, and mulberry teas could interfere with carbohydrate and triacylglycerol absorption via their ability to inhibit alpha-amylase, alpha-glucosidase, sodium-glucose transporters, and pancreatic lipase.

OBJECTIVE: We measured breath hydrogen and 13CO2 to investigate the ability of an extract of black, green, and mulberry tea leaves to induce malabsorption of carbohydrate and triacylglycerol in healthy volunteers.

DESIGN: In a crossover design, healthy adult volunteers randomly ingested test meals with a placebo beverage or a preparation containing an extract of black (0.1 g), green (0.1 g), and mulberry (1.0 g) teas. One test meal contained 50 g carbohydrate as white rice, 10 g butter, and 0.2 g [13C]triolein, and the beverages contained 10 g sucrose. The calorie content of the second test meal consisted entirely of lipid (30 g olive oil and 0.2 g [13C]triolein). Breath-hydrogen and 13CO2 concentrations were assessed hourly for 8 h, and symptoms were rated on a linear scale.

RESULTS: With the carbohydrate-containing meal, the tea extract resulted in a highly significant increase in breath-hydrogen concentrations, which indicated appreciable carbohydrate malabsorption. A comparison of hydrogen excretion after the carbohydrate-containing meal with that after the nonabsorbable disaccharide lactulose suggested that the tea extract induced malabsorption of 25% of the carbohydrate. The tea extract did not cause triacylglycerol malabsorption or any significant increase in symptoms.

CONCLUSION: This study provides the basis for additional experiments to determine whether the tea extract has clinical utility for the treatment of obesity or diabetes.



Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:

Logo WordPress.com

Stai commentando usando il tuo account WordPress.com. Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...