Hypocholesterolemic effects of Chinese tea.

@article{Yang1997HypocholesterolemicEO,
  title={Hypocholesterolemic effects of Chinese tea.},
  author={Tan Yang and Marcel Wing Leung Koo},
  journal={Pharmacological research},
  year={1997},
  volume={35 6},
  pages={505-12}
}
Chinese teas with different degrees of fermentation were examined for their effect on diet-induced hypercholesterolemia in rats. The teas tested were Chinese Green tea, Jasmine, Iron Buddha, Oolong and Pu erh. Hypercholesterolemia was induced by feeding rats with a cholesterol-enriched diet for 1 week. They were then treated with different tea extracts together with a cholesterol-enriched diet for another 8 weeks. Chinese Green tea and Jasmine tea, both with a minimum degree of fermentation… CONTINUE READING

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