Oligomeric Procyanidins in Apple Polyphenol Are Main Active Components for Inhibition of Pancreatic Lipase and Triglyceride Absorption

    April 2007 in “ Journal of Agricultural and Food Chemistry ”
    Hiroshi Sugiyama, Yoko Akazome, Toshihiko Shoji, Atsuko Yamaguchi, Masaaki Yasue, Tomomasa Kanda, Yasuyuki Ohtake
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    TLDR Apple polyphenol, especially oligomeric procyanidins, can reduce fat absorption and lower blood fat levels.
    The study demonstrated that apple polyphenol extract (AP) and specifically its oligomeric procyanidins significantly inhibited pancreatic lipase activity and reduced triglyceride absorption in vitro, in mice, and in a small human trial with six participants. The inhibitory effects of procyanidins on lipase activity increased with the degree of polymerization up to pentamers. In vivo, AP consumption notably prevented the rise of plasma triglyceride levels post-ingestion in both mice and humans. The human subjects, with a mean age of 35.5 years and fasting serum triglyceride levels between 40 to 147 mg/dL, showed a significant inhibition of serum triglyceride elevation at 6 hours after consuming a diet with 600 mg of AP. The study concluded that oligomeric procyanidins are the primary active components in AP for managing obesity and related conditions by inhibiting pancreatic lipase and reducing triglyceride absorption.
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