食品素材としてのポリフェノール・アントシアニンの摂取と血清脂質濃度

抄録

Effects of polyphenols including anthocynins, which are distributed in many food products, on serum lipid levels were investigated in relation with their chemical structures in rats. Astibin and its aglycone, taxifolin which are major components in Koki-cha (processed from leaves of Engelhardita chrysolepis), amperopsin which is a major flavonoid in To-cha (processed form the stems and leaves of Ampelopsis grossedentata), Ruburobrassicin (an anthocyanin contained in red turnips), Nasunin (a major anthocyanin in eggplants), and quercetin showed suppressing effects on elevating serum cholesterol levels and on the atherogenic index in the rats fed a cholesterol-enriched diet. Astilbin and taxifolin with a dihydroflavanol structure showed slightly stronger effects on cholesterol-lowering effects in comparion with flavonol such as quercetin. As the cholesterol-lowering effects of isorhamnetin and rhamnetin were almost equal with qurcetin, it was suggested that the substitution of the hydroxyl group at 31 or 7 position of querecetin with the methoxyl group did not affect the serum cholesterol level. An increase in fecal excretion of bile acids in rats fed these polyphenols suggested that polyphenols increase fecal excretion of bile acids which is a factor in decreasing serum cholesterol level and the atherogenic index in the rats fed a cholesterol-enriched diet.