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“Green, white and black teas were assayed for inhibition of pancreatic lipase activity in vitro. White tea proved to be more effective than green tea with black tea showing little inhibition even at 200 mu g GAE/ml. The EC(50) values for inhibition were 22 mu g/ml for white tea and 35 mu g/ml for green tea: both easily achievable from normal infusions of tea. Liquid chromatography-mass spectroscopy analysis showed that white and green teas had essentially equal amounts of flavan-3-ols but green tea had higher levels ON-01910 of flavonols. White tea had higher levels of 5-galloyl quinic

acid, digalloyl glucose, trigalloyl glucose and the tannin, strictinin.

After chromatography on Sephadex LH-20, the main inhibitory fraction was enriched in strictinin and fractions enriched in other components were ineffective. This suggests that strictinin content may be crucial for inhibition

of pancreatic lipase. However, the possibility of synergies between the polyphenols cannot be disregarded. Crown Copyright (C) PF-04929113 datasheet 2010 Published by Elsevier Ltd. All rights reserved.”
“Objective-To measure thiamine concentrations in commercial canned foods formulated for cats as an initial assessment of the variation among canned foods and to determine the effects of flavor (fish vs nonfish) of the food, texture (pate vs nonpate) of the food, country of manufacture, and buy JQ-EZ-05 size of the company on thiamine concentration.

Design-Prospective cross-sectional study.

Sample-90 canned, nontherapeutic diets formulated for cats (1 fish and 1 nonfish flavor for each of 45 brands).

Procedures-Each canned food was homogenized, and thiamine concentration was analyzed with a fluorometric method.

Results-Thiamine concentration was below the minimums of the Association of American Feed Control Officials in 12 of 90 (13.3%) foods and below the recommended allowance of the National Research

Council in 14 of 90 (15.6%) foods. Pate foods had significantly lower thiamine concentrations than did nonpate foods, and foods from smaller companies had significantly lower thiamine concentrations, compared with concentrations in foods from larger companies. Flavor of food and country of manufacture were not significantly associated with thiamine concentration.

Conclusions and Clinical Relevance-A wide range of thiamine concentrations was found in the foods evaluated. Thiamine concentration in a substantial percentage of commercially available canned foods was below the amount recommended for adult cats. Additional research on interlot and intralot variation in thiamine concentrations of foods formulated for cats is warranted. Companies should implement strict quality control and analysis practices regarding food products.