THE CHEMICAL-PROPERTIES AND FUNCTIONAL-EF FECTS OF POLYSACCHARIDES DISSOLVED IN GREEN TEA INFUSION

Authors
TAKEO T UNNO T KINUGASA H YAYABE F MOTOYAMA M
Citation
T. Takeo et al., THE CHEMICAL-PROPERTIES AND FUNCTIONAL-EF FECTS OF POLYSACCHARIDES DISSOLVED IN GREEN TEA INFUSION, J JPN SOC F, 45(4), 1998, pp. 270-272
Citations number
4
Categorie Soggetti
Food Science & Tenology
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341027X → ACNP
Volume
45
Issue
4
Year of publication
1998
Pages
270 - 272
Database
ISI
SICI code
1341-027X(1998)45:4<270:TCAFFO>2.0.ZU;2-O
Abstract
From a green tea infusion, two kinds of poly saccharides, A & B, which have the molecular weight over 10(5) (A) and of average 10(4) (B), we re separated by using gel-filtration column chromatography. The conten ts of these polysaccharides in the tea infusion were higher in high gr ade green tea made from young tea shoots. It was explained that cotton -like precipitates in green tea infusions were formed by the associati on of the polysaccharides with caffeine-catechins complex (cream down) . The blood glucose concentration of normal rats was depressed by oral -administration of the plysaccharides.