Analyzing and comparising capacity of glucose- and uric acid-lowering effects of yellow tea with different varieties and grades in zebrafish model

• Main Author: Liu , Jun
• Publication Date: 2024
• Other Authors: WANG, Yingfeng, SU, Miju, XIE, Qiantu, XU, Bin, LIU, Jie, TAN, Rong, YE, Liqin
• Format: Article
• Language: eng
• Source: Food Science and Technology (Campinas)
• Download full: https://fstjournal.com.br/revista/article/view/288
• topic: Yellow tea; zebrafish; diabetes; hyperuricemia;; glucose-lowering effects; uric acid-lowering effects

Abstract: The glucose-lowering effects (GLE) and uric acid-lowering effects (UALE) of tea have been widely reported, but the differences in quality and activity of different varieties and grades (DVG) are still unknown. Herein, yellow tea (YT) were chosen, and in this study the effects of YT with DVG on GLE and UALE were investigated and comparised in zebrafish with diabetes and hyperuricemia, and the mechanism of action were deeply researched. Results showed that there were distinct differences in GLE and UALE of YT with DVG after zebrafish evaluation. The GLE and UALE of population cultivar with all different grades were relatively better than that of special early species. The GLE of bud tea and small tea was better than that of large tea. The UALE of small tea was better than that of large tea and then better than that of bud tea. The differences in GLE and UALE may be related to the content levels of phenols because the GLE and UALE was significantly reduced when phenols directly removed from YT solution. Regression analysis revealed that the highest GLE and UALE does not require the highest or lowest content of each phenolic substance, but depend on what components.