1. Effect of Phenolic Compounds from
- Author
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Sandrine, Da Ressurreição, Sónia, Pedreiro, Maria Teresa, Batista, and Artur, Figueirinha
- Subjects
Flavonoids ,Plant Leaves ,Cholesterol ,Solubility ,Phenols ,Plant Extracts ,Cymbopogon ,Micelles - Abstract
Dyslipidemias are one of the risk factors for cardiovascular diseases, the leading cause of death and hospitalization worldwide. One way to control cholesterol levels is to control the exogenous cholesterol intake in the body. Natural polyphenolic compounds, namely theaflavins from plant extracts such as black tea, showed the ability to inhibit the formation of the micellar structure, essential for the absorption of cholesterol in the intestine. There are several methodologies to determine this effect, many of which are expensive and time-consuming. Due to these facts, the main purposes of this work were to optimize an inexpensive colorimetric method to study, in vitro, the micellar solubility of cholesterol and applied it to plant extracts. In this work
- Published
- 2022