Te mh bolictae ndrom sy obesndromyl saityr (viseec , ae)l a r e c s i v d by ze i r e t c a r cha , is s ete b 2 dia pe of ty use ca jor maobesity, insulin resistance or diabetes, hypertension, andplasma lipid and lipoprotein abnormalities [Bjorntorp,1991; Kissebah, 1991]. Feeding rats with a high fat dietover a 6-month period results in visceral obesitysyndrome, with development of gross visceral and wholebody obesity, impaired or diabetic glucose tolerance, andlipid and lipoprotein abnormalities [Han et al ., 1997].Other studies have shown that high fat diets increasedvisceral fat accumulation by 50%, but long before thedevelopm grosent f os obeH [ an tysi et al ., 1997; Z hater i etal ., 1997] In view of these findings, high fat diet appearsto induce insulinre sisatnce by a rapid incerase of visceralfat and cause visceral obesity [Kim et al ., 1999; Kim etal ., 2000]. Rodents fed high fat diet rapidly developimpaired intracellular glucose metabolism [Kim et al .,1996], visceral obesity, whole body and skeletal muscleinsulin resistance, hyperinsulinemia, hyperglycemia, andhyperlipidemia. When the high fat diet continuedsufficiently long in genetically susceptible animalsdevelop diabetes [Grundleger et al ., 1982; Han et al .,1997]. These findings suggest that high fat diet-fedrodents develop a visceral obesity syndrome that isequivalent to metabolic syndrome in humans [Carroll etal ., 1996; Han et al ., 1997]. ea prToducts have incerasnglyibeen studied for their possible protective effects againstmetabolic diseases. Recent studies showed beneficial gree osfcetfef n tea on cdiovasra ulcar di prksseileifoasrse [Kuriyama, 2008], and obesity [Zheng et al., 2004], andprotective effects of catechins in green tea on obesity[Bose et al. , 2008], blood cholesterol levels [Lee et al. ,2008; Matsuyama et al., 2008], ulcer [Hamaishi et al. ,006]2 , cancer [Isozaki and Tamura, 2001; Horie et al. ,2005] a, nd metabolic syndrome [Bose et al. , 2008;Ike da,008]2 in animals and humans have been reported.However, there are not many studies on black tea,because black tea has been assumed to contain lessercatechins than green tea. Black tea is prepared byfermenting green tea ( Camellia sinensis) , and catechinsof green tea are converted to other form of polyphenolsduring this process such as theaflavins that haveantioxidant effect [Luczaj and Skrzydlewska, 2004]. Ourprevious study [Jeon et al. , 2005] showed that black teaextract (BTE) had anti-obese effect by mechanismBTE inhibitd e t. c a r t x a e n te ee omr r g f t n e r e f f i d -amyaselactivity rather than lipase activity, but green tea did viceversa. Therefore, this study was undertaken to evaluatethe effect of black tea extract on biomarkers of themetabolic syndrome, and the role of theaflavins in BTE inhibitino on of t high anf i estiviti and lipacmaeasla- y e set feidd rats.
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